Homemade Creamed Corn (Stovetop Recipe)

This irresistibly silky, smoky-sweet creamed corn is the ultimate upgrade thanks to a powerhouse of bacon, aromatics, herbs, and Parmesan-you’ll never reach for a can again! And the secret step—pureeing some of the corn with cream cheese, like in my viral crockpot creamed corn, for an irresistibly silky, ultra-creamy texture. Follow along for expert tips and variations!

PIN THIS RECIPE TO SAVE FOR LATER

up close of a spoonful of creamed corn showing how rich and creamy it is

Dare I Say It….This May Be the BEST Creamed Corn Recipe for the Stove!

Aromatics sautéed in bacon drippings: Softened shallots and garlic become intensely flavorful when cooked in the rendered bacon grease, building a restaurant-quality flavor base that you can’t get from butter alone.
Layers of seasoning for a well-rounded taste: A balanced blend of herbs, paprika, pepper, sugar, and salt adds complexity without overpowering the corn’s natural sweetness.
Parmesan adds umami richness: Freshly grated Parmesan melts into the mixture, adding savory depth, saltiness, and a touch of nuttiness that elevates the entire dish.
Double-corn creaminess: Pureeing a portion of the corn with cream cheese, Parmesan, and flour makes the sauce unbelievably velvety while amplifying pure corn flavor.
Perfect texture balance: You get tender whole kernels suspended in a silky, thick, luxurious sauce—never runny, never gloopy.

What is Creamed Corn?

Creamed corn is a classic side dish made from whole or partially puréed corn cooked in a creamy, lightly thickened sauce. The “cream” comes from a mix of dairy (such as milk, cream, or cream cheese) and the natural starch released from the corn, creating a rich, silky texture with tender kernels throughout.

creamed corn recipe being served in a bowl garnished with bacon and parsley

What You’ll Need to Make Homemade Creamed Corn

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Corn: Frozen corn is naturally sweet, crisp, and consistent in quality; better than canned, which is softer, waterlogged, and less flavorful. You may also use fresh in the summer months.
Bacon: Optional but elevating. Thick-cut works best because it yields more flavorful drippings, stays meaty (not shriveled), and delivers hearty, smoky bites throughout.
Garlic: Adds warm, aromatic depth that balances the corn’s natural sweetness. You may substitute with garlic powder in a pinch.
Shallot: Provides a mild, sweet onion flavor; one shallot typically refers to the entire bulb, even though it may contain two cloves.
Butter: Enriches the dish with a silky texture and helps evenly sauté the corn. Use unsalted so we have wiggle room to salt to taste.
Half and half: Adds creaminess without being too heavy; you can make your own by mixing equal parts milk and heavy cream.
Sugar: Just a tablespoon highlights the corn’s natural sweetness and rounds out the dish.
Flour: Thickens the purée, making the final dish creamy—not runny.
Spices: Salt brightens the flavors while dried rosemary, dried thyme, paprika, and pepper add earthy, warm, and layered dimension
Grated Parmesan: Adds salty, nutty depth and helps thicken the sauce slightly. Only use freshly grated!
Cream cheese: The secret to ultra-creamy, velvety consistency with a hint of tang. Use full-fat block cream cheese for the ultimate creaminess.

How to Make Creamed Corn

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Blend Corn. Remove 1 ½ cups of corn from the packages and add it to the blender, along with all remaining Blender Creamed Corn ingredients. Blend until completely smooth, then set aside.

showing how to make creamed corn by blending some of the corn with cream cheese and Parmesan

Step 2: Cook Bacon. Cook the bacon in a large saucepan until crisp, then remove to a paper-towel-lined plate.

showing how to make creamed corn by cooking the bacon until crispy

Step 3: Sauté Aromatics. Pour off all but two tablespoons of bacon grease. Melt two tablespoons of butter in the drippings over medium heat. Sauté the shallot for two minutes, then add the garlic and sauté for 30 seconds.

showing how to make creamed corn by sautéing the shallots and garlic in bacon grease

Step 4: Cook Corn. Add the corn, half-and-half, sugar, and spices to the skillet. Cook for 4 minutes over medium heat.

showing. how to make creamed corn by adding the corn, half and half, spices to the saucepan and simmering

Step 5: Add Blended Corn. Add the blender contents and stir to combine.

showing how to make creamed corn by stirring the blended corn into the simmered corn

Step 6: Thicken. Cook for 2-3 minutes, or until thickened to your desired consistency. If it becomes too thick, stir in additional milk or half-and-half.

Can you make this recipe ahead of time?

Yes, you can absolutely make creamed corn ahead of time, and it tastes even better as the flavors have time to meld! Store it in an airtight container in the refrigerator for up to 3 days, then reheat gently on the stove or in the microwave with a splash of milk to loosen it as needed. You can also keep it on the warm setting in the slow cooker after you’ve warmed it on the stove.

showing how to make creamed corn by adjusting the consistency to taste

TIPS for making best creamed corn recipe

To thaw corn: Place frozen corn in a bowl and let it thaw slowly in the fridge, or pour it into a colander and run under cold water for a few minutes, then drain well.
Start cold and cook low and slow: Lay the bacon strips in a cold skillet and heat them gradually over medium-low heat. This allows the fat to render evenly, preventing burnt edges and chewy centers.
Drain the bacon grease: Bacon grease adds fantastic flavor, but I find more than two tablespoons too overpowering.
Use very soft cream cheese: Cube it and microwave it for about 25 seconds to help it blend easily.
Simmer gently, don’t boil: High heat can cause dairy to separate and make the mixture grainy.
Adjust consistency: The longer you simmer after adding the blender corn, the thicker the creamed corn will become. It will also thicken slighlty off heat so, be prepared to stir in a little milk or half and half as needed.

Creamed Corn Recipe Variations

Crockpot Style: Use my crockpot creamed corn recipe to free up the stove.
Cheesy Creamed Corn: Stir in sharp cheddar, Gruyère, or extra Parmesan for a rich, savory twist.
Spicy Kick: Add cayenne, smoked paprika, or chopped jalapeños for a subtle heat.
Sweet & Savory: Skip the sugar and drizzle a little honey or maple syrup for a sweet contrast to the creaminess.
Roasted Corn Creamed Corn: Roast fresh corn on the cob for a deeper, caramelized flavor.
Dairy-Free: Substitute coconut milk or almond milk and use dairy-free cream cheese and Parmesan.
Gluten-free: Substitute the flour with ½ tablespoon of cornstarch.

How to Serve this Recipe for Creamed Corn

Serve warm as a side dish alongside holiday mains (below) or as part of a casual weeknight meal. Spoon it into bowls or onto plates and garnish with a sprinkle of fresh parsley, crispy bacon bits, or extra Parmesan for color and flavor. It also works beautifully as a topping for baked potatoes or cornbread for extra indulgence.

Serve with:

Holiday Mains! Roast Turkey, Roast Turkey Breast, Glazed Ham, Honey Baked Ham, Prime Rib, Roast Chicken, Beef Tenderloin,
Comfort Mains: Chicken Fried Steak, Beef Brisket, BBQ Ribs, Pulled Pork, Oven Fried Chicken
Salad: Fall Salad, Pear Salad, Apple Salad, Butternut Squash Salad
Side Dishes: Green Bean Casserole, Sausage Stuffing, Corn Pudding, Baked Macaroni and Cheese
Veggies: Broccoli Casserole, Green Beans Almondine, Roasted Brussels Sprouts, Roasted Carrots.

Storage Tips

Transfer cooled creamed corn to an airtight container and store for up to 3–4 days. Reheat gently on the stove or in the microwave, adding a splash of milk or half-and-half if it’s too thick.

Can you freeze Creamed Corn?

Yes! Let the creamed corn cool completely, then freeze in a freezer-safe container or bag for up to 2–3 months. Thaw overnight in the fridge and reheat slowly, stirring occasionally to restore creaminess.

FAQs about Creamed Corn

What is the difference between creamed corn and cream of corn?

Creamed corn is a prepared dish made with whole or partially puréed corn cooked in cream or milk, giving it a rich, creamy sauce with visible kernels. Cream of corn (or cream-style corn) is more processed, made by scraping the kernels to release their natural starch, resulting in a smoother, looser mixture that usually contains no actual cream.

What’s the secret to really creamy corn?

The secret to really creamy corn is puréeing a portion of the kernels with cream cheese, which creates a velvety, ultra-smooth base that naturally thickens the dish and clings to every kernel. This mixture blends into the whole corn, giving you rich, luxurious creaminess without relying on heavy cream alone.

up close of stirring creamed corn showing how creamy it is

Looking for more Vegetable Recipes?

Corn Pudding
Corn Casserole
Roasted Carrots
Roasted Root Vegetables
Roasted Asparagus
Roasted Broccoli
Delicata Squash
Roasted Butternut Squash
Dijon Green Beans

WANT TO TRY THIS Creamed corn RECIPE?

PIN IT to your recipe BOARD TO SAVE FOR LATER!

FIND ME ON PINTEREST FOR MORE GREAT RECIPES! I AM ALWAYS PINNING :)!

Tools Used in This Recipe

Stainless Steel Fry Pan 12 in.

BlendTec Blender

See Favorite Tools

Servings: -10 servings

Total Time: 35

Prep Time: 15

Cook Time: 20

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes all in one place!

Print Recipe Pin Recipe Save Recipe

Ingredients

8 strips thick cut bacon, optional (recommended)
3 garlic cloves, minced
1 shallot, minced
3 10-oz pkgs frozen corn kernels, thawed
2 tablespoons unsalted butter
1 cup half and half
1 tablespoon sugar
1 teaspoon salt
1/4 tsp EACH dried rosemary, dried thyme, paprika, pepper
Dash of cayenne pepper
Chopped parsley (optional for garnish)

Blender Corn

1 1/2 cups frozen thawed corn from above listed corn (in directions)
1 cup half and half
4 oz. cream cheese, cubed, very soft
1/4 cup freshly grated Parmesan cheese
1 tablespoon flour

Instructions

Blend Corn: Remove 1 ½ cups of corn from a package and add it to the blender, along with all remaining Blender Corn ingredients. Blend until completely smooth, then set aside.
Cook Bacon: Cook the bacon in a large saucepan until crisp, then remove it to a paper-towel-lined plate.
Sauté Aromatics: Pour off all but two tablespoons of bacon grease. Melt two tablespoons of butter in the drippings over medium heat. Sauté the shallot for two minutes, then add the garlic and sauté for 30 seconds.
Cook Corn: Add the remaining corn, half-and-half, sugar, and spices to the skillet. Cook for 4 minutes over medium heat.
Add Blended Corn: Add the blender contents and stir to combine. Cook for 2-3 minutes, or until thickened to your desired consistency. If it becomes too thick, stir in additional milk or half-and-half.
Season and serve: Season to taste with salt, pepper, and/or cayenne pepper. Garnish with bacon and parsley.

Notes

If omitting the bacon, increase the butter to three tablespoons.

Did You Make This Recipe?

Tag @CarlsbadCravings and Use #CarlsbadCravngs

Leave a Review, I Always Love Hearing From You!

2 Comments

Tanya says

at

I was hooked when I saw the description “silky, smoky-sweet creamed corn”. I was sold immediately. I love creamed corn, but this looks like the caviar of creamed corn. Can’t wait to try it, I’m making it tonight. I’ll update you on how it turns out. I’m more than confident it will be a winner, like all your other dishes I have tried.

- Jen says
  
  at
  
  I love the “caviar of creamed corn” – I am going to have to borrow that! I hope you love it as much as us!