Easy Creamed Corn Recipe: How to Make Cream-Style Corn

Creamed corn is a side dish that uses corn kernels—either fresh corn or frozen corn—and a creamy sauce. Seasonings might include black pepper, Kosher salt, garlic powder, or chili powder. Creamed corn differs from corn chowder mostly in texture. Chowder contains more liquid—usually a broth—and veggies, such as potatoes, peas, onions, or peppers. Creamed corn is a cohesive mixture that is much thicker than a chowder.

You can use two main types of corn for a homemade creamed corn recipe: fresh corn or frozen corn. Which one you choose depends on personal preference in addition to accessibility and seasonality. To use fresh corn, simply cut the kernels directly off the cob. If you use frozen corn, there is no need to thaw it before adding it to the skillet. The corn kernels are small, so they defrost quickly without introducing much excess liquid. Use frozen sweet corn to achieve a similar flavor to fresh corn, especially outside of peak corn season.

Here are a few tips for getting the most out of a homemade creamed corn recipe:

1. 1. Add cream cheese. For a smooth consistency and slightly tangy flavor, use cream cheese. Make sure it’s at room temperature first and whisk constantly as it goes into the corn mixture so that it melts completely with the other dairy products in the recipe.
2. 2. Cook the dish in a slow cooker. Instead of making creamed corn on the stovetop, use a slow cooker, which can sometimes be more convenient. If you find the creamed corn is on the thin side at the end of the cooking time, you can thicken the mixture with a cornstarch slurry to achieve a creamy consistency.
3. 3. Make the creamed corn spicy. Add chopped jalapeño peppers, smoked paprika, chili powder, or cayenne pepper to lend spiciness to the cream-style corn. Creamed corn with these additions pairs well with many BBQ dishes, such as pulled pork and brisket.
4. 4. Purée half of the mixture. To achieve a similar texture to canned creamed corn, purée half of the homemade mixture until it’s still slightly chunky. Add that back into the main corn mixture and let it cook for a few additional minutes to combine.
5. 5. Thicken the dish. Most homemade cream-style corn recipes start with a roux or end with a cornstarch slurry to ensure a thick consistency. Alternatively, you can add more cheese to help thicken the dish.
6. 6. Use heavy cream. To end up with the creamiest and most cohesive creamed corn, use all heavy cream instead of whole milk because of the former’s high fat content. The fat helps to emulsify cheese and other creamy ingredients to create a smooth comfort food.