Best and easy cream corn recipe with a combination of whole sweetcorn in a lightened up creamed sauce. This cream-style corn is so good as a side dish with pork, chicken, or ham.
It's creamy with a light sauce, melts-in-your-mouth, has hints of sweet flavor, and only takes 10 minutes to make - what is not to love about this cream corn recipe! Serve it at your holiday feast as a side dish with garlic mashed potatoes, gluten-free cornbread muffins, and a roasted brussels sprouts salad.
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Best cream corn recipe
If you are new to creamed corn (or cream-style corn) it is a side dish originating in Native American cuisine, most commonly eaten as a southern food and often at Thanksgiving and Christmas. Creamed corn is partially puréed, releasing the liquid contents of the kernels. It is basically corn in a creamy sauce. In this version the addition of cream cheese makes it creamy and think and I use light cream cheese for less fat. It is what makes this creamed corn recipe thick and rich!
Key ingredients
Creamed corn on a plate is made of:
- 2 (15-ounce cans) of corn
- gluten-free flour (you can use regular flour if gluten is not an issue)
- milk (For creamier cream of corn use low fat or fat free milk.)
- butter
- light or whipped cream cheese (this makes it lower in fat)
- freshly minced garlic
- sugar
- salt and pepper
How to make creamed corn from scratch
Step 1: This cream corn recipe takes 10 minutes or less! In a medium size saucepan heat the corn and milk until warm on medium-low heat. Add the grated garlic, cream cheese, flour, butter, sugar, salt and pepper to taste. Mix together until the cream cheese and butter are warmed and melted and it becomes thick. Serve right away garnished with chives.
Step 2: Remove ¾ cup of the creamed corn and puree it in a food processor. Then add it back into the pot and mix together before serving.
Recipe FAQs
Yes, both cream style corn and creamed corn are the same thing, both made with a milk or cream, a thickener, and corn partially pureed.
Yes, you can simply use 1 (16-ounce bag) of frozen corn and let it thaw first before using.
If you are using a cream corn can, you can make it better by adding mincing in 1 garlic clove, fresh corn, and 1-2 tablespoons of whipped cream cheese to give it more flavor.
Cream corn is a wonderful side dish to serve with ham, pork (even jackfruit pork), chicken, or steak. Also, serve it next to these other side dishes:
Brussels Sprouts Gratin
Easy Roasted Asparagus and Carrots
Oven Roasted Brussels Sprouts
Garlic Parmesan Carrot Fries
Asian Green Beans
Unfortunately yes, as cream corn sauce is from milk, butter, and in these case the addition of cream cheese. If you want a cream corn recipe without dairy in it, please comment in the comments and let me know!
Flour acts as a wonderful thickener, along with tapioca flour.
To make cream corn lower in fat, use whipped cream cheese or light cream cheese and 2%, 1% or non-fat milk.
I hope you enjoy this Cream Corn Recipe! Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter for a feature and more recipe inspiration! And don't forget to rate the recipe in the recipe area and leave a comment below!
Cream Corn Recipe (Cream-Style Corn)
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Ingredients
- 2 14.5 ounce canned corn
- ¾ cup whole milk (for a lighter dish, use non-fat, 1% or 2% but whole tastes best)
- ⅓ cup whipped cream cheese or regular
- 1 tablespoon unsalted butter
- 1 tablespoon gluten-free flour
- 1 garlic clove grated
- 1 teaspoon sugar (I used monk fruit)
- salt to taste (I used about ¼ teaspoon-½ teaspoon)
- ½ teaspoon fresh black pepper
Instructions
- In a medium size saucepan heat the corn and milk until warm on medium-low heat. Add the cream cheese, flour, butter, grated garlic, sugar, salt, and pepper. Mix together until the cream cheese and butter are warmed and melted and it becomes thick, about 5 minutes.
- Remove ¾ cup of the creamed corn and puree it in a food processor or blender. Then add it back into the pot and mix together before serving. Garnish with chives or fresh parsley.
Mariah says
I'm making this recipe as I type and I see you mention butter in the explanation above the recipe and in the directions for the recipe but it's not actually listed as an ingredient. Could you please clarify if butter is needed/used in this recipe? Thanks!
Danielle Fahrenkrug says
Hi Mariah! Thank you for noticing that. It is 1 tablespoon of unsalted butter- add it with the cream cheese and remaining ingredients and blend in.