Easy Southern-Style Creamed Corn

Name: Easy Southern-Style Creamed Corn
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 3 tbsp butter; 1/2 cup yellow onion (diced); 4 cups corn kernels (frozen thawed, or canned drained); 1-2 large garlic cloves (finely minced or pressed); 1 tbsp all-purpose flour; 1 cup whole milk; 1/2 cup heavy cream; 2 tsp granulated sugar; 1 tsp kosher salt; 2 tsp honey; Pinch ground nutmeg

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Creamy, buttery, and just a little bit sweet, this easy Southern-style creamed corn is the kind of side dish that feels right at home on any dinner table. It’s a simple stovetop recipe that comes together in about 20 minutes, cozy enough for the holidays, but quick and easy enough for any night of the year!

Why You'll Love this Creamed Corn:

Rich, creamy, and full of flavor – Butter, milk, cream, and a touch of honey give this creamed corn the perfect balance of sweet and savory.
Quick and easy stovetop recipe – No oven required, and it’s ready in about 20 minutes.

Creamed Corn Ingredients:

Butter – Adds richness and helps sauté the onions.
Yellow Onion – Diced and sauteed to add a slight sweetness and soft crunch.
Corn Kernels – Fresh, frozen (thawed), or canned (drained) all work here! Fresh will give the brightest flavor, but frozen and canned still deliver great results.
Garlic – Finely minced or pressed. It adds depth and warmth without overpowering the sweetness of the corn.
All-Purpose Flour – Helps thicken the creamed corn.
Whole Milk & Heavy Cream – This combo gives the creamed corn a luxurious, silky texture. You can use half-and-half in a pinch.
Granulated Sugar – Just a touch enhances the natural sweetness of the corn without making the dish overly sweet.
Honey – Stirred in at the very end to boost that natural corn sweetness and give it a cozy finish.
Nutmeg – Just a pinch adds warmth and depth. It’s subtle, but it really rounds everything out.

Dietary Substitutions & Allergy-Friendly Swaps:

To make gluten-free: Swap the all-purpose flour with a 1:1 gluten-free flour blend (I love Bob’s Red Mill's Gluten Free Flour!). This helps thicken the creamed corn just like regular flour. Double check the label of all pre-packaged ingredients to keep this recipe celiac safe!
To make dairy-free: Use a plant-based butter and substitute the milk and cream with a rich dairy-free alternative like full-fat oat milk or unsweetened coconut milk. The flavor will be slightly different, but still be cozy and delicious.
To make vegan: Follow the dairy-free swaps above and replace the honey with maple syrup or agave nectar.
To make keto/low-carb: While corn is naturally higher in carbs, you can reduce the overall carb count by using a mix of corn and chopped cauliflower. Keep the cream, butter, and seasonings the same for a rich and comforting low-carb version.

How to Make Southern-Style Creamed Corn:

Melt butter over medium heat.
- In a large skillet, melt the butter until it’s bubbly but not browned.
Cook the onions.
- Add the diced yellow onions and sauté, stirring often, until they soften and become translucent, about 4 minutes.
Add garlic and corn.
- Stir in the minced garlic and corn kernels. Cook for another 2 minutes to let the flavors meld.
Sprinkle flour and combine.
- Evenly sprinkle the all-purpose flour over the corn mixture, stirring well to coat everything.
Whisk in milk and cream.
- Slowly pour in the whole milk and heavy cream, stirring constantly to prevent lumps.
Blend part of the mixture.
- Remove about 1 cup of the corn mixture and blend until smooth (a blender or immersion blender works well). Stir this creamy blend back into the skillet.
Simmer until thickened.
- Bring the mixture to a gentle simmer and cook, stirring frequently, for a few minutes until it thickens to your liking.
Finish with honey and nutmeg.
- Remove from heat and stir in the honey and a pinch of nutmeg. Taste and adjust salt, sugar, or honey as needed.

Tips for Making Creamed Corn:

Don’t skip blending part of the mixture. Blending a portion of the corn helps create that classic creamy texture without needing tons of cream or flour.
Fresh corn: If using fresh corn cut straight from the cob, it may take a few extra minutes to soften compared to frozen or canned. Cook until the kernels are tender.
Add mix-ins for variety. Try stirring in cooked bacon, fresh herbs (like thyme or chives), or a pinch of cayenne for a little kick.

Make Ahead & Storage:

Make ahead: This creamed corn can be made up to 2 days in advance. Just cook it completely, then cool to room temperature before storing.
Storing: Keep it in an airtight container in the fridge. Enjoy within 4 days.
Reheating: Warm gently on the stovetop over low heat, stirring frequently. Add a splash of milk or cream if it gets too thick.
Freezing: Creamed corn doesn’t freeze well because the cream can separate and the texture can get grainy. For best results, enjoy fresh or refrigerated.

Homemade Creamed Corn FAQ's:

Can I use frozen or canned corn for this recipe?

Yes! Frozen (thawed) and canned (drained) corn work just fine and are great pantry staples.

How do I make this recipe gluten-free?

Simply swap the all-purpose flour with a gluten-free 1:1 flour blend. The creamed corn will thicken just the same.

Can I make this dairy-free or vegan?

Absolutely. Use plant-based butter and dairy-free milk alternatives like oat or coconut milk. Replace honey with maple syrup or agave to keep it vegan-friendly.

How do I store leftover creamed corn?

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove with a splash of milk or cream. Freezing is not recommended.

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Tried This Creamed Corn recipe? I’d love to hear how it turned out! ⭐ Please leave a star rating and review in the recipe card below—your feedback helps others discover this creamy, flavorful dish. Enjoy, and happy cooking! Follow me on Instagram and Pinterest for more delicious recipes, travel inspiration, and behind-the-scenes content.

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