Easy Cream Corn Recipe

This cream corn recipe is my go-to side dish when I want something warm, creamy, and full of flavor.

It’s made with real ingredients like corn, butter, cream, and milk, no canned shortcuts here. You can use fresh, frozen, or even canned corn if needed.

It’s quick to whip up in just 30 minutes, and it tastes way better than store-bought versions.

As a home cook and chef, I’ve made this dish countless times for family dinners, holidays, and potlucks. It always disappears fast and gets compliments every time.

Ingredients You’ll Need

Simple pantry staples create rich, homemade flavor.

1. Corn kernels – Use 4 cups of fresh, frozen, or drained canned corn. Frozen sweet corn works great and holds its texture well.
2. Butter – Adds richness and depth. Use unsalted so you can control the salt level.
3. Onion – Just one small diced onion adds a nice base of flavor.
4. Flour – A couple of tablespoons help thicken the sauce into that classic creamy texture.
5. Milk and cream – Whole milk and heavy cream give this dish its signature silky finish.
6. Sugar – Just a touch (2 teaspoons) to bring out the natural sweetness of the corn.
7. Salt and black pepper – Essential for seasoning and balance.
8. Fresh or dried thyme – A small amount brings a fresh, herby note that pairs beautifully with the cream.

Easy Step-by-Step Instructions

This dish comes together fast in one pot on the stove.

1. Cook the onion – Melt butter in a saucepan over medium heat and cook the diced onion until it’s soft and translucent, about 4 minutes.
2. Make the roux – Stir in flour, salt, and black pepper. Cook for 2–3 minutes to get rid of the raw flour taste.
3. Add the corn – Stir in the corn until coated in the buttery roux.
4. Pour in the liquids – Add milk, heavy cream, sugar, and thyme. Stir and bring to a gentle boil. Simmer until the sauce thickens, about 1–2 minutes.
5. Blend and return – Remove 1 cup of the corn mixture and blend it until smooth using a hand mixer or blender. Stir it back into the pot for a thick, creamy texture.
6. Taste and adjust – Add more salt and pepper if needed. Don’t skip this step — seasoning makes a big difference.

Helpful Tips for Best Results

These are the tricks I’ve learned after making this recipe many times.

1. Fresh corn? Even better – If you have it, cut it straight off the cob for extra sweetness and texture.
2. Adjust the texture – Like it smoother? Blend more than one cup of the mixture. Want it chunkier? Don’t blend at all.
3. Reheat gently – If making ahead, warm on low heat with a splash of milk to bring it back to life.
4. Don’t skimp on salt – It’s the key to balancing the cream and sweetness.

Flavor Variations to Try

Mix things up with these tasty add-ins.

1. Cheesy twist – Stir in shredded cheddar or Parmesan at the end for a rich, cheesy version.
2. Add heat – Mix in chopped jalapeños or a pinch of cayenne for a spicy kick.
3. Bacon lovers – Crumble cooked bacon over the top or sauté the onion in bacon grease.
4. Cream cheese option – Add a couple tablespoons of softened cream cheese for an extra creamy finish.

How to Store and Reheat

This dish is easy to make ahead and keeps well.

1. Refrigerate – Store leftovers in an airtight container for up to 4 days.
2. Reheat – Warm gently on the stovetop or microwave. Add a splash of milk if it’s too thick.
3. Freeze – Place in a freezer-safe bag for up to 1 month. Thaw and reheat with care to keep it creamy.

What to Serve With Cream Corn

It’s a cozy, creamy side that goes with many meals.

1. Roast chicken or turkey – A holiday favorite in our home.
2. Grilled steak or pork chops – Cream corn balances out savory meats.
3. Barbecue ribs or pulled pork – A sweet and creamy contrast to smoky flavors.
4. Fried chicken – Classic comfort food pair.
5. Cornbread or biscuits – Perfect for scooping up every bite.

Why Homemade Is Better

Here’s why I skip the canned stuff every time.

1. More flavor, less sugar – Homemade lets the natural corn flavor shine.
2. Creamier texture – Real dairy gives you that velvety sauce canned versions can’t match.
3. Customizable – You control the salt, sweetness, and add-ins.
4. No mystery ingredients – Just real, fresh food made with love.

Final Thoughts

This cream corn recipe is comfort food at its best: warm, creamy, and made from scratch with everyday ingredients.

I’ve served it at family dinners, holiday feasts, and weeknight meals. It’s easy enough for beginners but good enough to impress guests.

Once you try it, you’ll skip the canned version for good.

Cream Corn Recipe

A creamy, comforting cream corn recipe made from scratch using real ingredients like butter, cream, and sweet corn. This easy side dish is rich, flavorful, and ready in just 30 minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 8 bowls

Course: Side Dish

Cuisine: American

Calories: 211

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 4 cups corn kernels drained if using canned
• 1 small onion diced
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• salt and black pepper to taste
• 1 1/4 cups whole milk
• 3/4 cup heavy whipping cream
• 2 teaspoons granulated sugar
• 2 sprigs fresh thyme or 1/8 teaspoon dried thyme

Equipment

• Saucepan
• Hand Mixer

Method

 

1. In a saucepan over medium heat, cook onion in butter until translucent, about 4 minutes.
2. Add flour, salt, and pepper. Stir and cook for 2–3 minutes.
3. Add corn and mix well.
4. Stir in milk, cream, sugar, and thyme. Bring to a boil and let it thicken, about 1 minute.
5. Remove 1 cup of the corn mixture and blend until smooth. Stir it back into the pot.
6. Season with more salt and pepper to taste. Serve warm.

Notes

You can blend more than 1 cup of the corn mixture if you prefer a smoother texture. This dish can be made ahead and gently reheated on the stovetop. Add a splash of milk if needed when reheating. Great for holidays or weeknight dinners.