This easy Creamed Corn is made from scratch with just 5 ingredients. Simple, classic and delicious side dish for your holiday dinner!
This corn dish is so easy to make, just like my Fresh Corn Salad and the Sweet Corn Casserole. Perfect for fans of this vegetable!
We live in Kansas so corn is a staple in my kitchen. Whether it's summer or winter, corn dishes appear on our table, especially during the holidays. This Creamed Corn is super quick to make, especially if you need a last-minute dish. I used canned corn because it is available all year round, but fresh or frozen works great too. My go-to half and half and cornstarch mixture makes this dish gluten-free and ensures the best texture.
- corn: fresh, canned or frozen
- half and half: my go-to for sauces; you can use whole milk as well
- cornstarch: perfect for making smooth sauces, but flour works too
- butter: adds a rich taste to this dish
- onion: yellow or sweet
- salt and pepper: season the dish to your likings
How to make Creamed Corn from scratch?
- Start by melting butter in a skillet.
- Add chopped onion and saute until translucent.
- Add corn and cook for 2 to 3 minutes.
- Mix cornstarch with half and half.
- Add to corn and stir in well.
- Cook until mixture thickens.
- Season with salt and pepper.
Can I make this dish ahead of time?
Absolutely! You can make this dish up to 2 days in advance. Store covered in the fridge. Reheat in a skillet. Add more half and half if needed.
Can I use frozen corn?
Yes, frozen corn works great in this recipe. You will need to thaw it out so no additional moisture is added.
More side dish recipes:
- Thanksgiving Stuffing
- Candied Sweet Potatoes
- Roasted Brussels Sprouts
- Homemade Cranberry Sauce
- Turkey Gravy
- Microwave Baked Potatoes
- Cheesy Scalloped Potatoes
For more recipes like this one, feel free to browse our Side Dish category.
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment!
- 1 tablespoon unsalted butter
- 1 small yellow onion finely chopped
- 4 cups whole kernel corn use 2 cans 15.25 oz each (see note)
- 1 cup half and half or whole milk
- 1 ½ tablespoon cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Melt butter in a medium skillet.
- Add chopped onion and saute until translucent, 4 to 5 minutes. Stir often.
- Add corn and cook for 2 to 3 minutes or until heated through.
- In a glass measuring cup, whisk cornstarch with half and half.
- Add to corn and stir in well. Cook until the mixture thickens.
- Season with salt and pepper.
- Frozen corn works great in this recipe. You will need to thaw it out so no additional moisture is added.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
I assume you drain the canned corn, correct?
OMG this is the best I love it thanks
Frankie Thompson says
love this corn dish, the family loves it, simple to make.
Thank you, Frankie!
This is one of my favorite side dishes and to be honest, I've never made them from scratch before. I'll be ditching the can from here on out because the flavor doesn't even come close to this recipe. So good!
No more canned stuff! This is the best! Thanks so much, Jen!
This is just like the creamed corn my grandma used to make. My siblings and I always asked for seconds - it is sooo good!
I love it! Thank you so much, Kara!
I think I need to make corn like this every time!! So creamy & easy & tastes amazing!
Right? It's the best! Thanks, Kristyn!