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Old Fashioned Creamed Corn

A large wooden spoon with a spoonful of creamed corn held above a large black pan with creamed corn and garnished with fresh thyme.

Old Fashioned Creamed Corn

BY: Michele
PUBLISHED: Oct 12, 2022
UPDATED: Oct 13, 2022
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This Old Fashioned Southern Creamed Corn is creamy sweet corn that makes a delicious comfort food side dish for BBQ beef brisket, chicken, or turkey.

In addition to serving this easy homemade creamed corn as a BBQ side dish, I also serve it as one of our Thanksgiving side dishes, alternating with my Creamed Corn Casserole Recipe. Give it a try, and I bet you’ll be adding it to your Thanksgiving menu, also.

Close up of creamed corn in a skillet garnished with fresh thyme and with corn kernels cut from the cob and a wooden spoon getting ready to get a spoonful of the corn.

If you like Rudy’s creamed corn (from my favorite local BBQ place) or my Frito Crack Corn Salad, Instant Pot Corn Chowder, or my Maque Choux, then you’ll love this Stovetop Creamed Corn side dish recipe! It’s one of my favorite Southern Recipes.

Jump to:
  • Why You’ll Love This Recipe
  • Why This Recipe Works
  • What You’ll Need For This Recipe
  • Equipment
  • What’s In Cream Corn?
  • Ingredients
  • How To Make Creamed Corn From Fresh Corn
  • Recipe Tips
  • What To Serve With Creamed Corn
  • Variations
  • FAQs
  • Recipe
A large wooden spoon with a spoonful of creamed corn held above the pot with the rest of the creamed corn garnished with fresh time, and a blue and white napkin in the background at the top of the photo.

Why You’ll Love This Recipe

  • Creamy and Comforting. This creamed corn recipe has a wonderfully thick, rich, creamy sauce with blended corn and whole kernels.
  • Taste. This corn recipe is slightly sweet and even sweeter if you use sweet corn.
  • Side Dish. It makes an absolutely perfect side dish any time of year. I love to serve this creamed corn as a summer BBQ or Thanksgiving side dish.

Why This Recipe Works

  • Stovetop – It uses an easy stovetop method which makes it easy and lessens the risk of something going wrong by using another method.
  • Tried and True. We have made this creamy corn recipe for years. literally, it is very similar to the one that my grandmother made.
Overhead view of a whole pot of creamed corn with whole corn kernels and fresh thyme on hte top.

What You’ll Need For This Recipe

Equipment

The affiliate links below will allow you to see the product on Amazon.com. If you purchase one of the items, I will receive a very small commission on the product, which does not increase the price.

  • Food Processor or Blender or Immersion Blender
  • Cast Iron Dutch Oven or Cast Iron Skillet or Large Skillet
  • Large Spoon or Ladle

What’s In Cream Corn?

Ingredients

Below I discuss the ingredients and possible substitutions in case you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, be sure to scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.

Overhead view of labeled ingredients with blue labels and white text with each ingredient in a separate bowl or container, except the ears of corn, which are laying on a marble counter.
  • Corn – I like to use fresh corn when available, but you can use frozen also. You’ll get approximately 4.5 cups of corn kernels from 6 ears of corn, depending on the size of the ears of corn.
  • Milk – I used whole milk, which I like best for this recipe. However, you could use 2% milk. I would not recommend nonfat milk for this recipe.
  • Heavy whipping cream – I used heavy cream to get that creaminess of the corn instead of cream cheese.
  • Butter – I recommend using real unsalted butter so you can better control the amount of salt, and it will add richness to the velvety cream sauce.
  • Onion – I used a white onion, but you could also use a yellow, sweet, or Vidalia onion.
  • Cornstarch – This helps to thicken the corn. I prefer to use cornstarch instead of all-purpose flour.
  • Granulated sugar – I like to add a little bit of sugar at a time to get it to my preferred level of sweetness. You may add more sugar, especially if the corn is not very sweet.
  • Thyme – I like to use fresh thyme.
  • Salt – Use plenty of salt for this creamed corn. I like to use kosher salt.
  • Black pepper – I like to add a lot of pepper but start at half a teaspoon and adjust to your taste.
  • Parmesan cheese – Because if it’s creamy, you gotta make it cheesy!! It’s an unwritten rule. LOL! But I guess it’s written now. 🙂

How To Make Creamed Corn From Fresh Corn

A 6-photo collage showing each step of how to make creamed corn.
  1. Cut the corn off the cobs.
  2. Place half of the corn kernels in a cast iron skillet or dutch oven. Pour in 1/2 cup milk and cook over medium heat for 4 minutes. 
  3. Pour the corn mixture into a blender or food processor, and then add the heavy cream.  Blend until smooth.
  4. In the same skillet or dutch oven, melt the butter, and cook the onion in the melted butter for 4 minutes over medium heat.  Stir the cornstarch into the remaining half cup of milk, and then stir into the onion.  Add the sugar, thyme, salt, and pepper. 
  5. Pour the corn mixture from the blender into the corn in the pan, and simmer on medium-low heat for 5 minutes.  
  6. Stir in the parmesan cheese until melted, and serve with a garnish of thyme.

Recipe Tips

  • Fresh is Best. Using fresh corn will make the best-creamed corn. 
  • Cutting Kernels Off The Cob. Use the back of a knife to scrape the corn cobs for all the flavor possible.
  • Double. Make extra creamed corn and freeze some for later.
A photo showing the whole pot of creamed corn with a large wooden spoon stuck in it and 2 sprigs of fresh thyme on top. Dinner bowls are in the top right, a blue and white napkin in the top left, 3 sprigs of thyme in the bottom left, and 3 spoons in the bottom right.

What To Serve With Creamed Corn

  • Beef Brisket
  • Pork Chops
  • Easy Picnic Potato Salad
  • Cole Slaw
  • Rotisserie Chicken Breast
  • Roast Turkey

Variations

  • Jalapeno Creamed Corn with Bacon
  • Crock Pot Creamed Corn
  • Vegan Cream Corn
  • Smoked Jalapeno Cheddar Creamed Corn

FAQs

How To Thicken Cream Corn?

For this recipe, the creamed corn will already be thick because the recipe already incorporates the two methods below for thickening the creamed corn.

You can thicken corn by mixing cornstarch with water or milk.

Another method to thicken creamed corn is to add portion of the creamed corned mixture in a blender and then add back to the creamed corn.

How Do I Store Leftover Creamed Corn?

Store the creamed corn in an airtight container in the refrigerator for up to 5 days.

Can I Freeze Creamed Corn?

Yes you can. Store in a freezer-safe, airtight container and freeze for up to 3 months.

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Recipe

A large wooden spoon with a spoonful of creamed corn held above a large black pan with creamed corn and garnished with fresh thyme.
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Old Fashioned Creamed Corn Recipe

This Old Fashioned Creamed Corn recipe has sweet, tender fresh corn in a rich, creamy sauce that makes a delicious comfort food side dish for a BBQ or Thanksgiving dinner.
Course Side Dishes
Cuisine American
Keyword creamed corn, homemade creamed corn, Rudy’s creamed corn, Rudy’s BBQ creamed corn
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10
Calories 169kcal
Author Michele @ Flavor Mosaic

Ingredients

  • 6 ears fresh or frozen corn
  • 1 cup milk
  • 1 cup heavy cream
  • 1/4 cup butter
  • 1 cup finely chopped onion
  • 3 tablespoons cornstarch
  • 2 tablespoons granulated sugar
  • 2 teaspoons fresh thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup freshly grated Parmesan cheese
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Instructions 

  • Cut the corn kernels off the cobs.
  • Place half of the corn kernels in a cast iron skillet or dutch oven. Pour in 1/2 cup milk and cook over medium heat for 4 minutes.
  • Pour the corn mixture into a blender or food processor, and then add the heavy cream. Blend until smooth.
  • In the same skillet or dutch oven, melt the butter, and cook the onion in the melted butter for 4 minutes over medium heat.
  • Stir the cornstarch into the remaining half cup of milk, and then stir into the onion. Add the sugar, thyme, salt, and pepper. Let simmer, stirring frequently for about 7 or 8 minutes.
  • Pour the corn mixture from the blender into the corn in the pan, and simmer on medium-low heat for 5 minutes.
  • Stir in the parmesan cheese until melted, and serve with a garnish of thyme.

Notes

Tips:
Using fresh corn will make the best creamed corn. Use the back of a knife to scrape the corn cobs for all the flavor possible.
Make extra and freeze some for later.
Storage:
Store in an airtight container in the refrigerator for up to 5 days.
Freeze for up to 3 months.

Nutrition

Calories: 169kcal | Carbohydrates: 19g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 346mg | Potassium: 248mg | Fiber: 1g | Sugar: 9g | Vitamin A: 409IU | Vitamin C: 6mg | Calcium: 86mg | Iron: 0.4mg

Filed Under: Budget-friendly, Comfort Food, Custom 3 Featured Posts, Fall Recipes, July 4th, Side Dishes, Southern Recipes, Stove Top, Summer Recipes, Thanksgiving Sides

DISCLOSURE: Flavor Mosaic is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. Please note: This blog may contain affiliate links to products I use and love. I earn a small commission, at no extra cost to you, to help with blog expenses when you make a purchase through an affiliate link. Thank you for your support!

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Michele F - Owner / Founder / Creator / Blogger at Flavor Mosaic
Michele

Hi, I’m Michele Feuerborn, wife, and dog Mom, with 20+ years experience as a home cook. I’m the Founder of Flavor Mosaic, as well as the author, recipe developer, and photographer. I share fast, easy, flavorful recipes with bold flavors, featuring Instant Pot recipes and Southern and Mexican cuisines.

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About Me

Hi, I’m Michele, a home cook with 20+ years experience. I created Flavor Mosaic as a place to share our favorite fast, easy, and flavorful creative recipes with bold flavors, including Southern, Mexican, Tex-Mex, and Instant Pot recipes. Read More…

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