Cream Style Corn (with Video)
A delicious and easy vegetable side dish the whole family will love, this Cream Style Corn is better than anything you can find in a can – with juicy, plump corn, a cheesy, creamy sauce and the perfect hit of black pepper.
Cream Style Corn Recipe
Growing up, I only ever had creamed corn from a can.
That goopy, too-sweet porridge-like concoction has nothing on this homemade cream style corn recipe.
This cream style corn features juicy, buttery corn kernels in a creamy and thick Parmesan cheese sauce that is perfectly seasoned with salt and pepper. But be warned, if you usually rely on that canned stuff – your family will never accept canned creamed corn again! Luckily for you, this recipe is super easy and quick – start to finish it’s ready in 10 minutes, and most of that is just occasional stirring.
If you still want that consistency of the canned creamed corn, you can puree 1/3 of the corn and then add it back into the serving bowl with the rest of the corn.
This easy corn side dish is perfect for BBQs, special family meals (like Thanksgiving), served alongside a steak, or just anytime you need a quick and easy vegetable side dish in 10 minutes.
What kind of corn for cream style corn? You can use frozen, canned or fresh corn on the cob to make this easy cream-style corn. I prefer to go with frozen, as it is picked at the peak of freshness, doesn’t require me to cut all of the kernels off of the cobs, and doesn’t contain all of the salt that canned corn contains.
If using fresh corn, I highly recommend using a kernel remover to ensure you get as close to the cob as possible without getting any tough cob pieces in your soup.
How can I spice up cream style corn? This recipe is just begging for fun tweaks!
- You can add fresh herbs like thyme or oregano to it
- Go zesty with some of our homemade ranch seasoning
- Spice it up with red chili flakes or chili powder.
- Add in other veggies, as desired, like minced carrots, potatoes, onions, etc.
- Serve cold with chopped tomatoes, peppers, or cucumbers
- Top with chopped, cooked bacon
- Stir in taco-seasoned beef
- Use different cheeses, like Feta, for a different flavor profile
Do I have to use sugar to make cream style corn? I put that ingredient as optional for two situations – if the people you are serving this cream style corn to really like it sweet, or if your corn is off-season and not sweet enough on it’s own. Personally, if making this side dish when corn is not in season, I would opt for frozen corn which is picked at the peak of freshness. As with any recipe, taste and adjust as you go according to your own personal preferences.
More Delicious Corn Recipes
- Instant Pot Corn Chowder
- Quick and Corn Corn Fritters from Just a Taste
- Dr Pepper Hot Corn Dip
- Southwestern Sauteed Corn from Taste of Home
- Instant Pot Buttered Corn on the Cob
Check out our quick video on how to make this cream-style corn recipe and then don’t forget to scroll down to grab your free printable recipe card:
Cream Style Corn Ingredients
- Whole Milk
- Black Pepper
- Sugar, optional
- Parmesan Cheese
- Frozen Corn Kernels <– can use fresh or canned, if desired
Scroll down to the printable recipe card for full measurements.
Tip: if you like the consistency of canned creamed corn, you can puree 1/3 of the corn in this recipe and add back to the serving dish to obtain a similar texture.
Kitchen Tools You May Find Helpful
- Heavy stockpot or Dutch Oven <– highly recommended for even cooking and seamlessly transferring recipes from the stove to the oven
- Measuring cups and spoons
- Microwave-safe measuring cup <– I always use my glass Pyrex measuring cups for liquids
- Wooden spoon or spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
- Kernel Remover <– if using fresh corn, to ensure you get as close to the cob as possible without getting any tough cob pieces in your soup.
How to Make Cream Style Corn
Rinse the corn kernels to remove any ice and place in a stockpot or dutch oven.
Heat the milk in a microwave for 25 seconds, then whisk in the cornstarch.
Stir the butter, milk-cornstarch mixture, salt, pepper and sugar into the corn and place over medium heat.
Cook for 6-8 minutes, until corn is well-heated and milk mixture is thickened.
Stir in the Parmesan cheese until well-melted and coating the corn.
Pin this Cream Style Corn Recipe for your next easy veggie side dish:
Grab your free printable for our cream style corn recipe:
Cream Style Corn
Juicy, buttery and plump corn kernels cooked in a creamy, cheesy sauce and seasoned with just the right amount of salt and pepper, this cream style corn is better than anything you can find in a can.
- 1 Tablespoon butter
- 1/2 cup whole milk, more as needed
- 1-2 Tablespoons cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 Tablespoon sugar, optional
- 2 Tablespoons Parmesan cheese
- 1-16 oz package frozen corn kernels (approximately 4 cups)
- Rinse the corn kernels to remove any ice and place in a stockpot or dutch oven.
- Heat the milk in a microwave for 25 seconds, then whisk in the cornstarch.
- Stir the butter, milk-cornstarch mixture, salt, pepper and sugar into the corn and place over medium heat.
- Cook for 6-8 minutes, until corn is well-heated and milk mixture is thickened.
- Stir in the Parmesan cheese until well-melted and coating the corn.
- Serve hot.
If you like the consistency of canned creamed corn, you can puree 1/3 of this recipe and add it back to your pot or serving dish before serving.
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Amount Per Serving: Calories: 52Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 165mgCarbohydrates: 9gFiber: 1gSugar: 3gProtein: 2g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves this easy cream style corn recipe as much as mine does – I will never buy the canned stuff for BBQs or holidays again!
For more delicious and easy vegetable side dishes, check out our Healthy Green Bean Casserole recipe or our Creamy Dill Potatoes (with video).
I made this and unfortunately the amount of salt and pepper (1 teaspoon each!) was way too much! It was inedible. I will make it again and only add salt and pepper to taste.