Description

Sweet, buttery, and perfectly creamy, Homemade Creamed Corn is a comforting side dish that pairs beautifully with almost any entrée. This classic recipe combines tender corn kernels with a rich, velvety cream sauce flavored with butter, onion, and a hint of thyme.

It’s ready in just 30 minutes, making it ideal for weeknight dinners, holiday meals, or Sunday family gatherings. Once you try this from scratch, you’ll never go back to canned creamed corn again!

Ingredients

4 cups corn kernels (drained if canned)
1 small onion, diced
3 tablespoons butter
2 tablespoons all-purpose flour
Salt and black pepper (to taste)
1 ¼ cup milk
¾ cup heavy whipping cream
2 teaspoons granulated sugar
2 sprigs fresh thyme (or ⅛ teaspoon dried)

Instructions

In a saucepan over medium heat, melt butter and cook diced onion until translucent (about 4 minutes).
Stir in flour, salt, and pepper. Cook for 2–3 minutes while stirring continuously.
Add corn kernels and mix well.
Pour in milk, heavy cream, sugar, and thyme. Stir to combine.
Bring mixture to a gentle boil and cook until thickened. Let it boil for 1 minute while stirring.
Remove 1 cup of the mixture and blend with a hand mixer until smooth.
Stir the blended portion back into the saucepan for extra creaminess.
Taste and adjust seasoning with salt and pepper.
Serve warm and enjoy!

Notes

Serving Suggestions

Serve alongside roasted chicken, grilled steak, pork chops, or turkey.
Perfect for Thanksgiving, Christmas, or Sunday dinners.
Spoon over mashed potatoes for extra richness.
Use as a filling for savory corn pot pie.
Pair with cornbread or dinner rolls.

Storage Tips

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in a sealed container for up to 2 months (cream texture may slightly change).
Reheating: Warm on the stovetop over low heat, adding a splash of milk if needed.
Stir well before serving after reheating.