with 18 years of writing my food column, I've figured out that making great cream corn recipe comes down to getting fresh corn to taste even better with just enough cream. This isn't that thick, paste-like stuff from school cafeterias that nobody wanted. I've made this recipe more than 60 times for church dinners and family get-togethers, tweaking it until we got something that's smooth, sweet, and makes people come back for thirds.
Why You'll Love This Cream Corn Recipe
Making this for countless Sunday dinners and watching Emma's friends actually get excited about eating corn has shown me exactly why this recipe works. It's creamy without being gloppy, sweet without tasting like dessert, and you can actually taste the corn instead of just a bunch of cream. Emma has helped me make this so many times that she can tell when it's done just by the smell.
Whether you're making it for a regular weeknight or taking it to one of those potlucks where you want people to ask for your recipe, this corn delivers every single time. The best part? Even the pickiest kids ask for seconds, and it goes with pretty much everything you'd serve for dinner.
Jump to:
- Why You'll Love This Cream Corn Recipe
- Ingredients for Perfect Cream Corn Recipe
- How To Make Cream Corn Recipe Step By Step
- Smart Swaps for Different Needs
- Cream Corn Recipe Variations
- Equipment For Cream Corn Recipe
- Storage Tips
- Why This Cream Corn Recipe Works
- Top Tip
- Grandma's Hidden Cream Corn Recipe: A Family Thing
- FAQ
- Time to Make Some Really Good Cream Corn Recipe!
- Related
- Pairing
- Cream Corn Recipe
Ingredients for Perfect Cream Corn Recipe
Main Ingredients:
- Fresh corn kernels
- Heavy cream
- Whole milk
- Butter
- Flour
- Sugar
- Salt and pepper
Makes It Taste Better:
- Cream cheese
- Fresh thyme
- Garlic powder
- Paprika
- Chives for sprinkling on top
See recipe card for quantities.
How To Make Cream Corn Recipe Step By Step
Corn Preparation:
- Cut kernels from fresh corn cobs
- Scrape cobs with knife back to extract corn milk
- Set kernels and milk aside
- Save this step for maximum flavor
Building the Base:
- Melt butter in large skillet
- Whisk in flour until smooth
- Cook 2-3 minutes to remove raw flour taste
- Gradually add milk and cream
The Creamy Magic:
- Add corn kernels and corn milk
- Stir in cream cheese pieces
- Season with salt, pepper, and sugar
- Simmer 15-20 minutes until thickened
Final Touches:
- Serve immediately while hot
- Adjust seasoning to taste
- Stir in fresh thyme
- Garnish with chives
Smart Swaps for Different Needs
Dairy Alternatives:
- Heavy cream → Half-and-half or whole milk
- Cream cheese → Greek yogurt
- Butter → Plant-based butter
Fresh Corn Options:
- Fresh kernels → Frozen corn (thawed)
- Sweet corn → Regular corn varieties
- Fresh → Quality canned corn (drained)
Lighter Versions:
- Regular → Sugar-free sweetener
- Heavy cream → Evaporated milk
- Full-fat → Low-fat cream cheese
Cream Corn Recipe Variations
Cheesy Cream Corn:
- Add sharp cheddar
- Mix in Parmesan
- Top with crispy bacon
- Perfect for holidays
Spicy Southwest:
- Diced jalapeños
- Smoked paprika
- Lime zest
- Cilantro finish
Herb Garden:
- Fresh basil
- Roasted garlic
- Summer herbs
- Lemon butter
Equipment For Cream Corn Recipe
- Heavy-bottom skillet
- Sharp chef's knife
- Wire whisk
- Wooden spoon
Storage Tips
Refrigerator (3-4 days):
- Cool completely before storing
- Cover tightly
- Reheat gently on stovetop
- Add splash of milk when reheating
Freezer (2 months):
- Cool completely
- Portion in containers
- Label with date
- Thaw overnight before reheating
Reheating Tips:
- Low heat prevents separation
- Stir frequently
- Add liquid if needed
- Taste and adjust seasoning
Why This Cream Corn Recipe Works
I've been making this for years, and here's why it's better than other cream corn recipes. First off, scraping those corn cobs gets you all that milky stuff that most people just throw away - that's where the real corn taste comes from. Plus, the cream cheese makes it thick and creamy without getting all weird and gluey like when you use too much flour.
Emma has eaten this so many times that she can tell if I skip the corn milk part just by taking one bite. The other big thing is not rushing it - if you cook it too fast on high heat, the cream gets all chunky and gross. Keep it on medium heat, stir it around, and it turns out perfect every time.
Top Tip
- Here's the one thing that matters most when making this cream corn recipe - don't skip scraping those corn cobs. I know it seems like extra work, but that milky stuff that comes off the cobs is where all the corn taste is. Emma found this out when she tried to help me make it once and just cut off the kernels without scraping. We could both tell something was off just by eating it.
- Get yourself a butter knife and really scrape the back of it along each cob after you cut off the kernels. You'll get this thick, milky liquid that looks kind of like regular milk. That's what you want. Mix it right in with your corn kernels and you'll taste how much better it is. This is what makes good cream corn instead of just okay cream corn.
Grandma's Hidden Cream Corn Recipe: A Family Thing
When I was going through my grandmother's stuff last year, I found this old index card stuck behind all her cake recipes. It just said "Corn - the real way" in her handwriting. Turns out Grandma had been doing something different with her cream corn at Sunday dinners, and none of us knew about it. She'd been adding a spoonful of bacon grease to the butter right at the start. Nobody ever saw her do it because she kept the grease from breakfast bacon in a little jar by the stove, and she'd sneak it in when we weren't paying attention.
Emma and I tried it the first Sunday after I found that card, and it tasted exactly like Grandma's used to. That smoky taste we all remembered from her corn? That was why. But here's what really got me - at the bottom of that card, she wrote "Tell them when I'm gone." She wanted us to know her trick, just not while she was still around to make it for us. Now every time I add that bacon grease, I think about how she kept that little secret just for our family.
FAQ
What ingredients are in cream corn Recipe ?
Basic cream corn has fresh corn kernels, heavy cream, butter, flour to thicken it up, and salt and sugar. I throw in cream cheese to make it extra creamy and some fresh herbs. The big thing is scraping those cobs to get all that corn milk - that's what makes it taste way better than the canned stuff.
How do you make Paula Deen's creamed corn?
Paula's recipe uses cream cheese, butter, and heavy cream with fresh corn, pretty much like mine. The difference is I really scrape those cobs good for extra corn taste and sometimes drop a whole cob in while it's cooking. Both ways make really good creamy corn.
What is the difference between cream corn recipe and creamed corn?
People use both names for the same thing, but "creamed corn" usually means the homemade kind with real cream sauce. "Cream corn" could be homemade or that canned stuff from the grocery store. Making it yourself always tastes way better because you know what's going in it.
What to do if you don't have creamed corn?
You can make it yourself using fresh corn, frozen corn, or even canned corn kernels. Just cook the corn in a cream sauce with butter and flour. Won't be exactly like the store-bought kind, but it'll work fine for whatever you're making.
Time to Make Some Really Good Cream Corn Recipe!
Now you know how to make cream corn that actually tastes good - from scraping those cobs like Uncle Pete showed me to throwing in that bacon grease like Grandma did. This creamy side dish is one of those recipes that gets everyone asking for seconds and wanting to know how you made it.
Want more stuff that fills people up? Try our Easy Creamy Tomato Pasta Recipe that Emma begs for at least twice a week. Need something that really sticks to your ribs? Our Delicious Meat Pie Recipe feeds hungry families without costing a fortune. And if you want to try something a little different, The Best Salmon Patties Recipe makes regular ingredients taste really special!
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Pairing
These are my favorite dishes to serve with Cream Corn Recipe
Cream Corn Recipe
Equipment
- 1 Large heavy‑bottom skillet ( 8–10″ diameter)
- 1 Sharp chef’s knife (For cutting kernels)
- 1 Wire whisk (Balloon‑style)
- 1 Wooden spoon or spatula (Silicone‑tipped works well)
- 1 Butter knife (For scraping corn cobs)
Ingredients
- 6 ears Fresh corn - Kernels cut off cobs scraped
- 1 cup Heavy cream
- ½ cup Whole milk
- 2 tablespoon Unsalted butter - Plus extra for finishing if desired
- 2 tablespoon All‑purpose flour
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt - Adjust to taste
- ½ teaspoon Black pepper - Freshly cracked
- 2 oz Cream cheese - Cut into small cubes
- 1 teaspoon Fresh thyme leaves - Stripped from stems
- ½ teaspoon Garlic powder
- ½ teaspoon Paprika - Sweet or smoked
- — — Chives - Finely chopped for garnish
Instructions
- Cut kernels from cobs and scrape to collect all corn milk
- Melt butter, whisk in flour, then gradually blend in milk and cream
- Stir in fresh kernels, scraped corn milk, and cream cheese cubes
- Reduce heat and simmer gently until sauce is smooth and slightly thick
- Add fresh thyme, adjust seasoning, and sprinkle chopped chives
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