The Best Homemade Creamed Corn

A close-up view of homemade creamed corn in a black cast-iron skillet with a wooden spoon being used to lift a serving of the corn from the pan.

Course: Side Dish

Cuisine: American

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 229kcal

Author: Kris Longwell

Ditch the can for this rich, velvety Homemade Creamed Corn ready in just 15 minutes. Using fresh corn and a simple "cob-scraping" secret, this elevated side is perfect for everything from Easter lunch to backyard BBQs. Top with crispy bacon and fresh chives for a truly irresistible finish!

Print Recipe

Equipment

1 large (12") skillet ie, cast-iron

Ingredients

2 strips bacon cooked and chopped, for garnish
6-8 ears corn shucked, see NOTES for frozen corn
2 tablespoon unsalted butter or bacon grease
2 tablespoon all-purpose flour
1 cup heavy cream
½ cup whole milk
1 tablespoon sugar
1¼ teaspoon Kosher salt
½ teaspoon black pepper
1 tablespoon chives snipped, for garnish (optional)

Instructions

Cook the bacon until crisp. Chop and set aside (if using).
2 strips bacon
Place a small bowl upside down inside a much larger mixing bowl. Rest the tip of the corn cob on the flat base of the inverted bowl. Carefully use a knife to cut the kernels from the cob. Once the kernels are off, use the back of your knife to scrape the cob all the way down. This releases the "corn milk." Repeat with all of the ears.
6-8 ears corn
In a large skillet or saucepan, melt the butter (or grease) over medium heat. Add the corn kernels (and corn milk). Sauté for about 3 - 4 minutes, until the corn is tender and fragrant.
2 tablespoon unsalted butter
Sprinkle the flour over the corn and stir constantly for about 1 minute. Slowly pour in the heavy cream and milk, stirring often. Stir in the sugar, salt, and pepper. Continue stirring for a few minutes until slightly thickened. If it becomes too thick, add a splash or two of milk until the desired consistency is reached.
2 tablespoon all-purpose flour, 1 cup heavy cream, ½ cup whole milk, 1 tablespoon sugar, 1¼ teaspoon Kosher salt, ½ teaspoon black pepper
Taste and add more sugar or salt, if needed. Serve at once, garnished with crispy bacon bits and snipped chives (if using).
1 tablespoon chives

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Corn Selection: Fresh corn is highly recommended, so you can extract the "corn milk" from the cob. If fresh isn't available, use frozen corn rather than canned, as canned varieties often have a metallic aftertaste that can overpower the delicate cream sauce. Allow the corn to fully thaw and then sauté it in butter for 5 minutes. You'll need about 6 cups.
The Secret Step: Don't skip scraping the cobs with the back of your knife! This releases natural starches and intense corn flavor that helps thicken the sauce and creates a much richer result.
Adjusting Sweetness: Always taste your corn before adding the sugar. If you are using peak-season summer corn, it may already be sweet enough to omit the extra sugar entirely.
Storage & Freezing: Store leftovers in an airtight container in the refrigerator for 3–4 days. You can freeze this dish for up to 2 months, but be aware that the cream sauce may become slightly grainy once thawed; simply reheat it slowly on the stovetop with a splash of milk while whisking to restore the velvety texture.

Nutrition