Homemade Cream-Style Corn

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 02/29/24
Tested by
Renae Wilson
Photo of Renae E. Wilson
Tested by Renae Wilson
Renae has certifications in both Pastry Arts and Culinary Arts from the Institute of Culinary Education and works as a private chef and caterer, recipe tester and developer, and food writer. Renae has written and developed recipes for Rachael Ray In Season, the Kitchn, Food52, and more.
Learn about The Spruce Eats' Editorial Process
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 4 to 6 servings

There are so many ways to enjoy fresh corn on the cob, whether you steam it, grill it, roast, or eat it straight off the cob, uncooked (Yes, you can do this—it's basically like eating any other raw veggie). However, this recipe for cream-style corn is homemade and naturally sweet when made with seasonal corn. The recipe is made with fresh corn scraped from the cobs, butter, half-and-half, and simple seasonings you've likely got on hand. If the corn is very fresh and in season, you can skip the granulated sugar—you won't need it. Simply scrape the corn off the cob with a knife, including the milk (aka the juices from the corn).

Cream-style corn in a small bowl served with slices of bread

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This creamed corn is a delicious dish, and it is so easy to prepare. If you're looking for something to do with fresh corn, try it—your family will love it. If you really enjoy corn, you can certainly just eat this on its own, but it's great served alongside fried chicken, coleslaw, or maybe even some scalloped potatoes. Cream-style corn is undoubtedly a comfort food, and it's one of those dishes whose simplicity belies its deliciousness. It's also that much more rewarding when you make it yourself.

What You'll Need to Make This Cream-Style Corn Recipe
A Sharp Chef's Knife
A Nice Big Skillet
A Handy Dandy Wooden Spoon

"Every year I lie in wait for corn to come in season. I love all things corn. Being southern, creamed corn was a staple side dish for Sunday dinners in the summer. The simplicity of this dish makes it even better. Fresh. Creamy. Slightly sweet. Always an instant favorite for a summertime side." —Renae Wilson

Homemade Cream Style Corn - Tester Image
A Note From Our Recipe Tester

Ingredients

  • 6 ears fresh corn

  • 1/4 cup unsalted butter

  • 3 tablespoons water

  • 1 teaspoon sugar

  • 1 tablespoon flour (blended with 1 tablespoon water)

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon coarsely ground black pepper

  • 1 cup milk (or half-and-half)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for cream-style corn recipe gathered

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  2. Remove the husks and silk from the ears of corn and rinse well. Cut about 1 inch or so off of the top of each ear to make a flat end. Stand an ear on its flat end on a wide plate and, with a sharp knife, cut downward through several rows. Don't cut too close to the cob; cut the kernels about 3/4 of the way through. Once the kernels are cut from the cob, scrape the corn with the back of the knife to get all of the "milk" and pulp.

    Corn cut off the cob on a cutting board

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  3. Melt the butter in a large skillet over medium-low heat.

    Butter melting in a skillet

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  4. Add the corn and juices, 3 tablespoons of water, and sugar. Cook, stirring, until the corn is tender, about 6 minutes.

    Moistened corn kernels in a skillet

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  5. Stir in flour and water mixture, salt, and pepper, blending well. Continue cooking, stirring, for 2 minutes.

    Flour and seasonings added to corn kernels in the skillet

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  6. Gradually add the milk, stirring constantly. Cook for about 2 minutes longer. Do not let the mixture boil.

    Milk added to corn kernels in the skillet

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  7. Serve and enjoy.

    Thickened creamy corn in the skillet

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Tips

  • Fresh-picked corn will be the sweetest and most flavorful, and it will be lower in starch.
  • If you can't use the fresh corn immediately after picking (or purchasing from the local farmers market), refrigerate it in its husks.
  • If the husks have been removed, parboil the corn on the cobs for a minute or two and then refrigerate them for up to three days. The heat will keep the sugar from turning to starch.

Variations

  • If you need to make this without milk and butter, you could make this recipe with a plant-based butter and plant-based milk such as oat, soy, or almond, but it may not thicken as much and get as "creamy" as regular full-fat cow's milk. You may need to add a little bit more flour to the pan if you are using a nondairy milk. Experiment until you reach the desired consistency. Even if it's not perfect, it will still taste good.
  • Feel free to add seasonings that taste good with corn if you'd like to liven this dish up a little bit. A 1/2 teaspoon of paprika or cumin would work, and so would a dash (or more) of cayenne pepper. The sweetness of corn is a good foil for the heat of peppers.
Nutrition Facts (per serving)
195 Calories
10g Fat
25g Carbs
5g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 195
% Daily Value*
Total Fat 10g 13%
Saturated Fat 6g 28%
Cholesterol 24mg 8%
Sodium 517mg 22%
Total Carbohydrate 25g 9%
Dietary Fiber 3g 9%
Total Sugars 7g
Protein 5g
Vitamin C 6mg 29%
Calcium 55mg 4%
Iron 1mg 3%
Potassium 287mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)