Our easy Homemade creamed corn recipe is SUCH a simple side dish! Made from just a few simple ingredients, it’s perfect for Thanksgiving, holiday dinners, BBQs, and more! (Bonus: this creamed corn is naturally gluten-free!)
Okay, hear me out.
I know that creamed corn might seem old-fashioned or too simple to really need a recipe. I hear you! But, creamed corn is also a traditional side dish at Thanksgiving dinner and holiday celebrations for lots of families. It’s an easy recipe to make and goes with all kinds of main dishes, from roast turkey & chicken, to steak, to BBQ!
During the summer months (aka corn season!), this delicious side dish is the perfect way to capture the sweet flavor of summer corn. The simple preparation and easy ingredients really let the flavor shine, and because this recipe can be made with fresh OR frozen corn, it’s also a great one to keep in mind for your holiday menu if you need another vegetable side dish.
Maybe best of all, this easy creamed corn recipe starts with just 5 ingredients (+a little salt & pepper). Let’s take a look…
Simple Ingredients To Start
Many creamed corn recipes use a roux made from flour and butter to thicken the sauce, but we’re not doing that with this recipe. To keep this creamed corn recipe naturally gluten-free and to give it the best flavor, we skip this step in favor of using a little blender trick I think you’ll love. Here’s what you’ll need to get started:
- Corn. Obviously, you’ll need some corn! We love fresh sweet corn kernels, but check out the next section for tips about using frozen corn or canned corn to make creamed corn.
- Cream. For best results, we highly recommend using heavy cream in this recipe for flavor and thickness. It gives the corn a rich, creamy texture and delicious flavor. If it just doesn’t work for you, you can use half-and-half, but we do NOT recommend milk, since it’ll be too thin for this recipe.
- Butter. Then, you’ll need some butter. We usually use salted butter for this recipe, since it’s what I love to keep on hand, but unsalted butter works, too!
- Parmesan Cheese. Freshly grated parmesan adds a layer of umami that just can’t be beat! It’s not enough to make this recipe taste truly cheesy, it’s just adds a little oomph.
- Smoked Paprika. Trust me! A little smoked paprika adds a delicious subtle layer of flavor that keeps this recipe from falling flat.
- Salt & Pepper. Last, but not least, you’ll need some salt and pepper. We’ll add this at the end!
- Maybe Some Fresh Herbs. If you want to add a little garnish (so it looks pretty on the Thanksgiving table!), a little fresh parsley or freeze-dried parsley goes a long way!
Fresh vs. Frozen Vs Canned Corn
So what kind of corn can you use for creamed corn? You’ve got 3 options:
- Fresh Corn Kernels. You’ll get the best flavor and texture from using fresh, juicy corn kernels! You can also include any of the “juice” that’s on the corn cob, which adds to the creaminess of this dish. When fresh corn isn’t in season, however, we recommend…
- Frozen Corn. As the next best option, you can make creamed corn with frozen corn. Frozen corn is picked at its peak ripeness and flash frozen to preserve its color, flavor, and nutrients, so it’s a great option when fresh corn isn’t available!
- Canned Corn. As a last resort, you can use canned corn to make creamed corn. Canned corn has already been cooked, so it has a tendency to get over-cooked and lose some of its tender, juicy texture. We only recommend it when fresh or frozen corn aren’t available.
How To Make Gluten-Free Creamed Corn, Step By Step
As always, you can find the full recipe with ingredient amounts, detailed instructions, and tips in the recipe card below.
- Prep. If needed, cut the corn kernels off the cob, using your knife to scrape any of the milky liquid off the cob as well.
- Blend. Add 1 cup corn kernels and the cream to a blender or food processor and puree until smooth.
- Cook. Melt butter over medium-low heat, then add the whole corn kernels. Add the pureed corn and cream mixture and stir to combine. Cook 8-10 minutes for fresh corn (or 10-12 minutes for frozen corn) until corn is tender and the cream mixture has thickened.
- Season. Add parmesan cheese, salt, smoked paprika, and black pepper and stir to combine, just until the cheese is melted.
- Taste & Adjust. Then, taste the corn and add additional salt, pepper, or a pinch of sugar if needed.
- Serve & Store. Garnish with an extra sprinkle of salt, pepper, and paprika, and fresh herbs, if desired. Enjoy warm right away, or store in an airtight container in the refrigerator 3-4 days. (Creamed corn doesn’t freeze well, since the cream mixture can separate upon thawing.)
Variations To Try
In my opinion, our best creamed corn recipe is the one in the recipe card, but if you’re looking for some variety, try one of these different ways to make creamed corn:
- Try a Tex-Mex Twist. For a change of pace, you can saute some bell pepper and onions in the butter before adding the corn. It’s a great way to add a little color! Feel free to add a pinch of chili powder and some minced jalapeño for a little Tex-Mex kick!
- Add Garlic! Love garlic, try adding a clove of minced garlic or a little garlic powder along with the corn.
- Go For Some Extra Warmth. A small pinch of cayenne pepper will add warmth without making this creamed corn spicy. (Want it spicy? Add more!)
FAQ + Tips And Tricks For The Best Homemade Creamed Corn
Can I Freeze Creamed Corn? Creamed corn doesn’t freeze well, since the cream mixture can separate upon thawing. If you want to make it in advance (for a holiday dinner or cookout), we recommend making the recipe up to 1 day in advance, chilling, and reheating over low heat right before serving. (You may need to add an extra splash of cream or water to help loosen it back up.)
Add Salt LATER. One way to ensure that your corn stays tender and juicy is to WAIT to add the salt until the end. Unlike when you’re quickly blanching or boiling corn and the corn won’t have time to toughen up, the salt can pull moisture out of the corn kernels during a longer cook time.
Do I Need to Add Sugar To Creamed Corn? Only if you need it! Let the sweetness of the corn be your guide. If your corn is already super sweet, you probably don’t need any! If your corn is less sweet, you may prefer to add a pinch of sugar to the corn. If you decide to add some, start small, since you can always add more, but can’t take it out!
Get The Texture Just Right!
- How To Thicken Creamed Corn. If your creamed corn is feeling too thin, you can reduce the heat and cook it a bit longer to allow more water to evaporate from the sauce. (Or, you can use an immersion blender to blend a small amount of the corn mixture)
- How To Thin Out Creamed Corn. If your creamed corn is feeling too thick, the best way to thin it out is to add a splash more cream or half-and-half.
Recipe Card
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Gluten-Free Creamed Corn
- Total Time: 25 minutes
- Yield: about 3 cups 1x
- Diet: Gluten Free
Description
This easy creamed corn recipe is a simple, versatile side dish, perfect for Thanksgiving, holiday dinners, BBQs, and more! (Bonus: It’s naturally gluten-free!)
Ingredients
- 5 cups corn kernels*
- 3/4 cup heavy cream or half-and-half
- 3 Tablespoons butter
- 1/2 cup finely grated fresh parmesan*
- 1/2 teaspoon salt
- 1/4 teaspoon smoked paprika
- Black pepper, to taste
- Optional, if needed: a pinch of sugar
Instructions
- Prep. If needed, cut the corn kernels off the cob, using your knife to scrape any of the milky liquid off the cob as well.
- Blend. Add 1 cup corn kernels and the cream to a blender or food processor and puree until smooth.
- Cook. Melt butter over medium-low heat, then add the whole corn kernels. Add the pureed corn and cream mixture and stir to combine. Cook 8-10 minutes for fresh corn (or 10-12 minutes for frozen corn) until corn is tender and the cream mixture has thickened.
- Season. Add parmesan cheese, salt, smoked paprika, and black pepper and stir to combine, just until the cheese is melted.
- Taste & Adjust. Then, taste the corn and add additional salt, pepper, or a pinch of sugar if needed.
- Serve & Store. Enjoy warm right away, or store in an airtight container in the refrigerator 3-4 days. (Creamed corn doesn’t freeze well, since the cream mixture can separate upon thawing.)
Notes
- Corn Kernels. 5 cups of corn kernels is 5-6 cobs of fresh corn. Or, you can use 2 (12-ounce) bags of frozen corn, or 3 cans of corn. We recommend fresh corn when possible, or frozen corn as our next choice. If using frozen corn, there is no need to thaw in advance. If using canned corn, drain the corn very well before using.
- Cream. Heavy cream will give this creamed corn the most delicious flavor and texture. If needed, you can use half and half instead, though it’ll take a bit longer to thicken, and it will likely still be a bit looser than mine. We don’t recommend regular milk here, as there’s not enough fat.
- Parmesan. Use freshly grated parmesan for this recipe, not Kraft powdered parmesan or pre-shredded parmesan, which is usually coated in an anti-caking agent that means it doesn’t melt as well.
- Sugar. Depending on how sweet your corn is, you may or may not prefer to add a pinch of sugar to the corn. If you decide to add some, start small, since you can always add more, but can’t take it out!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 234
- Sugar: 8.1 g
- Sodium: 329.9 mg
- Fat: 14.6 g
- Saturated Fat: 8.6 g
- Carbohydrates: 23.3 g
- Fiber: 2.5 g
- Protein: 7 g
- Cholesterol: 37 mg
I’ll admit I had some prejudice against creamed corn. I take it all back. This recipe is one of my favorite sides.