Homemade Cream Style Corn

Make homemade Cream Style Corn with frozen, fresh or canned corn kernels and have it on the table in less than 30-minutes!

Creamed corn in cast iron skillet.

There’s nothing better than sweet, fresh corn in the summer!  It’s good on the cob or creamed, but if you’re looking for a good ole’ Southern cream style corn recipe, look no further!

Easy recipes like this are just proof that not all Southern foods are fried! Granted, we like our fried catfish, fried okra and fried yellow squash, but often times, we rely on fresh vegetables for recipes like this, candied sweet potatoes, smothered okra and tomatoes and more!

You’ll be amazed how easy this Southern recipe is–nothing fancy or gourmet…and you can use this recipe and learn how to make cream style corn from canned corn!

Southerners just love creamy side dishes and this one is fail-proof and delicious every time! It pairs well with just about everything from smoked barbecue to Easter ham!

Why this recipe works

The secret to making the best cream style corn is to start with a roux. A roux is a combination of equal parts of fat and starch – in this case, the fat is butter and the starch is all-purpose flour- so you’ll use equal parts of butter and flour for this creamed corn recipe.

The roux forms a thickening base which makes the whole corn kernels turn into cream style corn.

The second important thing to really sweet corn is to soak the corn in milk. Yes, milk.

Even though some corn isn’t as sweet as others, when you soak the corn in milk for a few minutes, the sugars from the milk permeate the corn kernel, resulting in a super sweet corn. 

  • Affordable – you can make a big “company” size batch for your next potluck without breaking the bank
  • Quick and Easy – one pan cook and clean-up! This dish comes together in less than 30-minutes!
  • Flavorful – creamed corn recipe has a nice touch of sweetness but isn’t too sweet
  • A family favorite–kids love this and it pairs beautifully with fried catfish or meatloaf

If you can, purchase corn from Iowa, Illinois or Nebraska. These states produce the best corn around! No need to add much to really good corn…but if you’re like most of us, we have to get corn from the grocery store and let’s face it, sometimes it’s not as sweet as we’d like.

I like to serve this with meatloaf or salmon croquettes

What you’ll need

Sometimes, simple is better and in this case, in order to make the best cream corn, you don’t need a lot of fancy ingredients.

  • 4 cups (32 ounces) of corn, which yields 8 1/2 cup (4 ounce) servings. I use canned corn but you can use fresh or frozen. 
  • Milk-2% or whole
  • All-purpose flour
  • Butter
  • Heavy Whipping Cream
  • Sugar
  • Salt and Pepper to taste

To make cream style corn from canned corn, you’ll need only a few basic ingredients that you probably already have in your kitchen!

Ingredients for cream style corn on a counter top

The melted butter and flour make a roux, which is a thickening agent. This is what makes the cream style corn “thick and creamy.”

How to make cream style corn from canned corn

First things first, take the heavy cream out of the refrigerator and let it rest on the counter. (if you add cold cream to the hot roux, it will form clumps and make a big mess; then, you’ll have to start over.)

Soak the corn first in milk (2% milk or whole milk) for about 10-15 minutes. If you’re using canned corn, drain it before you soak it. 

In a large skillet on low heat, melt butter; whisk in flour and continue to cook on low heat, stirring constantly. This creates a thickening roux.

Add room temperature heavy cream and corn. Bring to high heat (uncovered) for 5-8 minutes; add milk and sugar (optional) and continue to cook on high for another 15-30 minutes or so-until the corn kernels are tender and the sweet cream corn in thick to your liking; taste for salt; and pepper; serve

Tips for making sweet homemade cream style corn

Make sure the cream is room temperature first

Sometimes yellow corn and white corn aren’t sweet enough, so if you want really sweet cream style corn, soak the corn in milk for about 15-minutes. (If you’re using canned corn, drain it first then soak it in milk.)

The sugars from the milk permeate the corn kernels, resulting in super sweet cream corn!

If you’re using fresh corn on the cob, the best way to shuck fresh corn is to cut a flat end on the corn cob, stand it up, then slide a super sharp knife down and around the cob.


Store homemade cream style corn in an airtight container in the refrigerator up to three days or in the freezer up to 3 months.


Homemade creamed corn may thicken after being stored in the fridge or freezer. Reheat and cook the corn on the stove top or microwave; if it’s too thick, stir in a little water or milk.

What type of corn?

Unfortunately, corn is one of the most genetically modified foods in our food supply. For this reason, I recommend you use Certified Organic – either frozen, fresh or canned.

If your corn isn’t “sweet corn”, you can sweeten it by soaking the corn in milk first, or add a little sugar to the corn mixture when it’s cooking. 


Make this easy Southern creamed corn dish for any ethnic cuisine! In the South, you’ll often find cream style corn as a side dish to fried catfish, fried chicken, chicken fried steak or Southern fried oysters!

  • Mexican/Southwestern – add in diced green chiles and/or chopped jalapeno; season with ground cumin, coriander and chile powder
  • Italian – add in drained and diced tomatoes with Italian seasonings
  • Mediterranean – add chopped garlic, chopped kalamata olives and dill
Spoonful of cream style corn close up
Corn is inherently sweet, especially if it’s fresh, and it pairs beautifully with ham, barbecue, watermelon and fried chicken! 

You can make homemade cream style corn in advance and just reheat on the stove when you’re ready to serve!

♥ If you make this recipe, please scroll down and leave a rating and comment below! Thank you!

Creamed corn in cast iron skillet.

Homemade Cream Style Corn

Homemade cream style corn made from scratch
5 from 22 votes
Print Rate
Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4 cups
Author: Anecia Hero


  • 4 cups corn kernels , frozen, fresh or canned; rinsed and drained
  • 6 tablespoons butter
  • 2 tablespoons flour , all-purpose
  • ½ cup heavy cream
  • ½ cup milk See recipe notes
  • 1 tablespoon sugar
  • salt and pepper , to taste
  • extra milk 2% or whole (to soak corn); optional


  • Set heavy cream out on the counter to get to room temperature
    ½ cup heavy cream
  • Prep corn: rinse and drain
    4 cups corn kernels
  • If you want super sweet corn, let it soak in milk for 10-15 minutes
    extra milk
  • In a large skillet on medium high heat, melt butter
    6 tablespoons butter
  • Sprinkle in flour and whisk; let cook on low heat for 2 minutes; stir in milk and heavy cream and continue to whisk
    2 tablespoons flour, ½ cup heavy cream, ½ cup milk
  • Add corn; bring to boil; stirring frequently
    4 cups corn kernels
  • Turn heat to medium, stir in sugar if you want more sweetness; combine well
    1 tablespoon sugar
  • Allow to cook about 20-minutes until kernels are tender; stirring frequently; taste for salt and pepper
    salt and pepper


  • Be sure to use heavy cream that is about room temperature; otherwise, it may curdle when you add it to the hot butter
  • If you want to ensure sweet corn, soak it in milk for about 15 minutes, then resume recipe. (just put the corn in a big bowl and pour milk over it) 
  • Use salted or unsalted butter; don’t add salt until the very end after you taste it
  • If your corn isn’t sweet enough, add more sugar, but keep in mind, sugar is a thickening agent so…if you add more sugar,  you may have to add a little milk back into the skillet
  • Cook the corn until tender; add more milk if it’s too thick 
  • Corn may thicken when stored in fridge
  • Reheat on stove top or in microwave; if it’s too thick, stir in a little water or milk

Nutrition Estimate

Serving: 1cupCalories: 408kcalCarbohydrates: 36gProtein: 5gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 86mgSodium: 319mgPotassium: 258mgFiber: 3gSugar: 8gVitamin A: 1036IUVitamin C: 3mgCalcium: 32mgIron: 1mg
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  1. I’m excited to try this recipe for thanksgiving this year. I love easy to do recipes. I have no doubt it’ll be awesome.

  2. 5 stars
    I had a bunch of corn on the cob leftover from a crawfish boil, so I just took the corn off the cob and used that. I came out delicious with a little Cajun kick to it.

  3. 5 stars
    Can’t imagine making this with any corn other than fresh!!! Canned corn is okay but doesn’t give the same “umph” that one gets from fresh corn! Just my preference.

  4. 5 stars
    This recipe was super easy and super delicious!! I cut it in half because I only needed 3 servings, and I had to add just a little more cream to make it thinner for my personal preference. This will definitely go into a regular rotation of recipes for me!