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Homemade creamed corn is so easy to whip up, you’ll never want to buy the canned version again! This sweet, creamy side dish can be made on the stovetop or in a crock pot.

homemade creamed corn in a white dish on a spoon

You’ve probably had canned creamed corn before, but this creamed corn recipe is a completely different experience! It’s much richer and creamier than canned creamed corn, which you might be surprised to learn does not contain cream at all! Instead, corn starch is used to thicken it. My recipe is made with heavy cream, butter, and cream cheese, which tastes so much better!

Easy Creamed Corn Recipe

Another point in favor of this recipe is that you can make it in a slow cooker, which makes it the perfect set-and-forget, hands-off Thanksgiving side dish! While you’re busy with the turkey and gravy, your crock pot creamed corn can be cooking on the counter, saving room in the oven and on the stovetop for your other dishes. (Another classic sweet-and-savory Thanksgiving side to try is Corn Casserole, which is made with creamed corn.)

Even though the ingredients for this recipe are simple, it’s full of comfort food goodness and it’s always a hit anytime I make it, whether it’s for a casual potluck, a holiday gathering, or even just a weeknight dinner. If you want to fancy things up, you can add some minced chives to garnish just before serving, or read on for some variation ideas.

Ingredients

  • Canned whole kernel corn – You can substitute frozen corn kernels if you like.
  • Heavy cream
  • Sugar
  • Pepper – I recommend using coarse, freshly-cracked black pepper. You can add a little extra for a more peppery flavor!
  • Cream cheese
  • Unsalted butter

How to Make Creamed Corn on the Stovetop

1. Make the Cream Sauce

Combine the cream cheese, butter, and heavy cream in a large saucepan over medium high heat. Stir until the mixture is smooth, then add the sugar, salt, and pepper.

2. Add the Corn

Reduce the heat to medium or medium low, then stir in the drained corn. Continue to cook, stirring often, until the corn is heated through and the sauce reaches your desired thickness, 5 to 15 minutes.

How to Make Creamed Corn on the Stovetop in a Crock Pot

1. Add Ingredients to Crock Pot

Place the corn, milk, sugar and pepper in the slow cooker and stir until well combined. Top with the butter and cream cheese.

2. Cook

Place the cover on the crock pot and cook on high heat for 2 to 3 hours.

3. Finish

Uncover and stir to incorporate the butter and cream cheese. Re-cover and cook on high heat for another 15 minutes.

creamed corn in a pot on a table

Variations

  • Bacon Creamed Corn – Add crumbled cooked bacon or bacon bits at the end of cooking time.
  • Spicy Creamed Corn – Add tabasco, Cholula, or minced chipotle in adobo to taste.
  • Creamed Corn Casserole – After cooking on the stovetop, transfer the corn mixture to a casserole dish. Top with grated parmesan and panko or breadcrumbs, spray the top with oil or cooking spray, and bake at 400ºF for about 15 minutes, or until the top is nicely browned and crispy.

FAQ

Can you eat creamed corn cold?

Creamed corn is best served warm! If you have leftovers, you can heat them up in the microwave or on the stovetop.

How do you make creamed corn thicker without cornstarch?

As long as you use heavy cream and regular cream cheese, this creamed corn recipe should be plenty thick. Just keep cooking until the sauce reaches your preferred thickness.

What goes with creamed corn?

You can pair this recipe with so many main dishes! Try it with Air Fryer Chicken BreastsBaked Ham with Maple Dijon GlazeDr. Pepper Crock Pot Pulled Pork, or Easy Grilled BBQ Chicken.

overhead view of creamed corn with a spoon in a bowl

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze it for up to 2 months. If you freeze it, you can let it thaw in the fridge overnight before heating and serving.

More Easy Thanksgiving Side Dishes

creamed corn

Homemade Creamed Corn

Homemade creamed corn is so easy to whip up, you’ll never want to buy the canned version again! This sweet, creamy side dish can be made on the stovetop or in a crock pot.
No ratings yet
Author: Kasey Schwartz
Servings: 8
Prep Time: 5 minutes

Ingredients  

  • 3 15.25-ounces cans whole kernel corn, drained
  • 1 cup heavy cream
  • 1 tablespoon sugar
  • 1/4 teaspoon pepper
  • 8 ounces cream cheese cubed
  • 1/2 cup 1 stick unsalted butter, cut into thin slices

Instructions 

Stove Top Instructions:

  • Place cream cheese, butter, and half and half in a large saucepan over medium high heat.
  • Stir until smooth.
  • Add sugar, salt, and pepper and stir to combine.
  • Reduce heat to medium or medium low heat, add corn and continue stirring, frequently, until corn is heated through and mixture reaches desired consistency, 5 to 15 minutes.

Crock Pot Instructions:

  • Place corn into a slow cooker. Stir in milk, sugar and pepper until well combined.
  • Without stirring, top with butter and cream cheese.
  • Cover and cook on high heat for 2-3 hours.
  • Uncover and stir until butter and cream cheese are well combined.
  • Cover and cook on high heat for an additional 15 minutes.
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

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About Kasey Schwartz

Hi, I’m Kasey, Founder of All Things Mamma – where I am dishing up family favorite recipes that are easy to make with simple, everyday ingredients. Plus – tips and tricks for living your best life!

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