Description

The Best Homemade Creamed Corn (Ready in 20 Minutes)

If you think creamed corn only comes from a can, this recipe will completely change your mind. This version is rich, creamy, slightly sweet, and perfectly savory — made in just one skillet in about 20 minutes.

It’s simple enough for a weeknight dinner but special enough for holidays like Easter or Thanksgiving. The balance of butter, cream, garlic, and just a touch of cheese makes it comforting without being heavy or overly sweet.

Ingredients

Scale

4 cups corn kernels (fresh, frozen, or canned & drained)
2 tablespoons unsalted butter
2 cloves garlic, minced
1 cup heavy cream (or half-and-half)
½ cup whole milk
½ cup shredded cheddar cheese (optional but recommended)
1 tablespoon cream cheese
1 teaspoon sugar (optional, to enhance sweetness)
Salt and black pepper, to taste
1 tablespoon flour or cornstarch (optional, for thicker texture)
Fresh parsley or chives, for garnish

Instructions

1. Sauté the Garlic

In a large skillet over medium heat, melt the butter.

Add the minced garlic and cook for about 30 seconds, just until fragrant. Do not let it brown.

2. Cook the Corn

Add the corn to the skillet and stir to coat in the butter.

Cook for 3–4 minutes, allowing the corn to heat through and slightly toast for deeper flavor.

3. Add the Cream

Pour in the heavy cream and milk. Stir well.

Bring to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until slightly thickened.

4. Thicken (Optional)

If you prefer thicker creamed corn, mix 1 tablespoon flour or cornstarch with 1 tablespoon cold milk to form a smooth slurry.

Stir it into the simmering corn and cook for 1–2 minutes until thickened.

5. Add Cheese

Reduce heat to low.

Stir in the cream cheese and shredded cheddar until melted and smooth.

6. Season and Finish

Taste and adjust with salt, black pepper, and sugar (if needed).

Remove from heat and garnish with fresh parsley or chives.

Serve warm.

Notes

Frozen corn works great and does not need to be thawed first.
Shred your own cheese for smoother melting.
Simmer gently — boiling can cause the dairy to separate.
For extra richness, brown the butter before adding garlic.
To reheat, warm gently on the stove and add a splash of milk if needed.