Creamy Southern-Style Corn Casserole Recipe

Make creamed corn from scratch in just 15 minutes with this easy creamed corn recipe. Juicy corn kernels simmer in a buttery cream sauce for a quick, delicious side dish.

When I want a simple, comforting side, creamed corn is one of my go-tos. While fresh fried corn is worth the work of shucking and scraping, frozen corn makes this version fast and reliable without sacrificing flavor. This recipe hits the sweet spot between convenience and homemade taste: frozen corn cooked in butter and heavy cream, boosted with a touch of sugar to highlight the natural sweetness. Ready in about 15 minutes, it’s an easy option for weeknights or when you’re feeding a crowd.

All you need are frozen whole-kernel corn, heavy whipping cream, unsalted butter, salt, pepper, and a little sugar. Start by melting butter in a large skillet, add the corn, pour in the cream, then stir in sugar and seasonings. Simmer until the sauce thickens and the corn is tender. The result is rich, creamy, and irresistible.

Recipe Ingredients

• Frozen whole-kernel corn
• Heavy whipping cream
• Unsalted butter
• Salt
• Black pepper

How to Make Easy Creamed Corn

Melt one stick of butter in a large skillet over medium heat.

Add the frozen corn and stir to combine.

Cook for a few minutes, stirring, until the corn begins to thaw.

Add the heavy cream to the corn mixture.

This combination of cream and corn is pure comfort food.

Stir in about one tablespoon of sugar to enhance the corn’s natural sweetness.

Season with salt and freshly ground black pepper to taste.

Simmer over medium heat, stirring regularly to avoid scorching, until the corn is tender and the sauce thickens, about 10 to 15 minutes.

The finished creamed corn should be rich, slightly thickened, and ready to serve.

Spoon it onto plates and enjoy warm.

Serve as a side with your favorite main dish, such as fried or grilled chicken, pork chops, brisket, or at a holiday table.

Storage

• Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave.
• You can freeze creamed corn for up to 3 months. Thaw overnight in the refrigerator before reheating.

Recipe Notes

• Canned or fresh corn can be used instead of frozen. If using fresh, you’ll need about 8 ears of sweet corn.
• For a subtle warming note, add a pinch of cayenne and a pinch of ground nutmeg.
• Fresh or dried thyme (a couple sprigs or 2 teaspoons dried) is a nice savory addition if stirred in with the salt and pepper.
• For a cheesy variation, finish with grated Parmesan or shredded cheddar before serving.

Recipe FAQs

What do you serve with creamed corn?

Creamed corn pairs well with many dishes: it’s a classic holiday side for turkey, cranberry sauce, and green bean casserole, and it complements barbecue, grilled meats, fried chicken, pork chops, brisket, and pulled pork. It also works great at potlucks alongside burgers or hot dogs. Garnishes like crumbled bacon, sliced jalapeños, or chopped parsley add texture and flavor.

Can I make creamed corn in advance?

Yes. Make it ahead and store in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until warmed through.

Other corn recipe ideas

Baked corn on the cob with herb butter, crock-pot creamed corn, corn casserole, potato corn chowder, summer corn salad, and corn succotash are all excellent ways to enjoy sweet corn in different styles.

“The grass is not, in fact, always greener on the other side of the fence.

No, not at all. Fences have nothing to do with it.

The grass is greenest where it is watered.

When crossing over fences, carry water with you and tend the grass wherever you may be.”

– Robert Fulghum