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Creamy homemade creamed corn topped with fresh herbs in a rustic bowl.
Hannah Cooking

Homemade Creamed Corn

Silky homemade creamed corn made with real cream, butter, and fresh corn for the richest flavor. A quick Southern side dish that tastes far better than canned versions.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American, southern
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

Corn Base
  • 6 cups corn kernels Fresh or frozen
  • 3 tablespoon unsalted butter —
  • 2 cloves garlic, minced —
  • ¼ teaspoon onion powder —
Creamy Sauce
  • 1 cup heavy cream —
  • 4 oz cream cheese, cubed —
  • 2 tablespoon sugar —
  • 1 teaspoon salt —
  • ½ teaspoon black pepper —
  • pinch — cayenne pepper Optional
Finishing
  • 2 tablespoon fresh chives or parsley Chopped
  • 1 tablespoon butter Optional for richness

Equipment

  • 1 Large skillet or sauté pan Wide pan helps sauce thicken evenly
  • 1 Blender For blending part of the corn
  • 1 Wooden spoon For stirring cream mixture
  • 1 Sharp knife If cutting kernels from fresh cobs
  • 1 Measuring cups/spoons For accurate creamy sauce

Method
 

  1. Cut kernels off cobs or thaw frozen corn; reserve 1 cup for blending.
  2. Melt butter, cook garlic and onion powder lightly.
  3. Blend 1 cup corn with a splash of cream.
  4. Stir in remaining kernels.
  5. Add cream, cream cheese, sugar, salt, pepper.
  6. Cook 8–10 minutes until thick and creamy.
  7. Stir in herbs and extra butter if desired
    Creamy homemade creamed corn topped with fresh herbs in a rustic bowl.

Notes

Nutrition facts are estimated and may vary based on specific ingredients and portion sizes used