Creamed corn is a holiday classic that I just can’t go without. It’s a little sweet, a little savory, and it goes with everything. Make this rich and creamy side dish any time of year with fresh or frozen corn and wow your guests with how simple yet delicious it is.

overhead view of creamed corn in a dutch oven with a wooden spoon.

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I just can’t picture my Thanksgiving table without a heaping bowl of creamed corn. It’s a family favorite, and I think I’ve really nailed it with this recipe. My creamed corn has the perfect balance of sweet and savory flavors and is super rich and creamy without being too heavy. A touch of Parmesan cheese really takes this dish to the next level.

What’s in This Creamed Corn Recipe?

Butter: Unsalted butter helps the shallot cook without burning and adds richness and flavor to the dish.
Shallot: Adds a mild and slightly sweet oniony flavor to the dish.
Salt + Pepper: Enhance the natural flavor of the corn.
Garlic: Enhances the savory flavor of the dish.
Corn: Fresh or frozen corn kernels form the base of this dish. If using frozen, there’s no need to thaw!
Cream: Heavy cream makes the dish rich and creamy. Half-and-half will also work, but it won’t be quite as rich.
Milk: Enhances the creaminess of the dish without increasing the fat and calories as much. I used whole milk, but any kind will work.
Flour: All-purpose flour thickens the dish.
Cheese: A bit of freshly grated Parmesan cheese adds salty and umami flavor to the dish.

Tips for Success

My creamed corn recipe is a bit more savory. If you like a sweeter dish, omit the Parmesan and add 1-2 tablespoons of granulated sugar, honey, or maple syrup with the cream.
You can also add some bacon crumbles, Creole seasoning, or chopped jalapeño peppers to enhance the savory/spicy flavor.
If you like a thicker consistency, blend up some of the corn (about 1 cup). You’ll need to let it cook for a few extra minutes to really thicken up.
Make sure to whisk the flour/milk slurry really well until it’s lump-free to ensure the best texture.

How to Store and Reheat

Store leftover creamed corn in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating on the stovetop over medium-low heat until warmed through.

closeup view of creamed corn in a dutch oven with a wooden spoon.

Serving Suggestions

This creamed corn is one of my favorite holiday side dishes. It pairs so well with everything from Thanksgiving turkey to Christmas ham and everything in between!

All the Holiday Sides

60+ Holiday Side Dish Recipes

This holiday season be sure to check out our sides guide for all the recipes plus tips and tricks for entertaining.

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How to Make Creamed Corn Step by Step

Sauté the Shallot: Melt 1 tablespoon of unsalted butter in a large skillet over medium heat. Once melted, add in 1 minced shallot, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Cook for a couple of minutes until softened.

Cook the Corn: Add in 1 minced clove of garlic, 5 cups of fresh or frozen corn kernels, ½ cup of heavy cream, and the remaining ½ teaspoon salt. Cook for 2-3 minutes.

cooking corn kernels in a dutch oven with a wooden spoon.

Add the Slurry: Whisk together 1 cup of whole milk and 2 tablespoons of all-purpose flour in a measuring cup. Then, slowly add it to the corn mixture.

pouring milk/flour slurry into creamed corn in a dutch oven with a wooden spoon.

Thicken the Corn: Continue cooking for 15 minutes while stirring until the mixture has thickened. Taste, and add more salt and pepper if needed.

stirring creamed corn in a dutch oven with a wooden spoon.

Season and Serve: Take the skillet off the heat, and stir in ¼ cup of freshly grated Parmesan cheese. Sprinkle fresh parsley or chives over the top, if desired.