Creamed Corn (Better Than the Restaurant)

You know creamed corn from a can. It’s sweet mush. Creamed corn at a good steakhouse restaurant is not that. It’s plump kernels in a rich, buttery sauce with a touch of Parmesan. It’s one of those sides you order and think, why can’t I make this at home?

This recipe takes around 20 minutes on the stove, comes with a bag of frozen corn and doesn’t require a roux. The cream cheese provides all the thickening needed, then you blend a scoop of the corn out at the end to achieve the creaminess that makes restaurant corn soup so famous.

Why This Recipe Works

Cream cheese instead of flour. If the flour roux doesn’t cook long enough, you’ll have a pasty mouthful. Cream cheese adds thickness to the sauce and just enough tartness to offset the sweetness of the corn.

Blending a little of the corn. And here’s the secret: The corn sauce recipe below tells you to blend one cup of the cooked corn and stir it back in. This helps thicken and silkify the sauce, while still leaving the majority of the corn whole.

Just a touch of sugar. Frozen corn can sometimes lack flavor. One tablespoon of sugar brings back that fresh summer corn sweetness.

Ingredients You’ll Need

Frozen sweet corn: A 32 oz bag. No need to thaw it. Fresh corn cut off the cob works too if it’s in season.

Butter: For cooking the corn and building flavor.

Heavy cream: The base of the sauce.

Whole milk: Loosens the cream so the sauce isn’t too heavy.

Cream cheese: Half of an 8 oz block, cubed so it melts faster.

Sugar: Just a tablespoon.

Parmesan: Freshly grated from a wedge melts smoother than the shaker stuff.

Salt and black pepper: Corn and cream both need a good amount of salt.

How to Make Creamed Corn

Cook the corn in butter. Place a large skillet or saucepan over medium heat. Melt the butter. Add the frozen corn to the skillet. Stirring occasionally, cook for 5 minutes or until corn is hot.

Build the sauce. Then pour the heavy cream and milk, and the cream cheese, sugar, salt, and pepper and stir until the cream cheese has melted.

Let it simmer. Turn the heat down to medium low and simmer for about 10 minutes, stirring often, until the sauce thickens and coats the corn.

Blend and finish. Scoop out about 1 cup of the corn and blend it until smooth, then stir it back into the pot. Stir in the Parmesan and taste for salt.

Tips for the Best Creamed Corn

Keep the heat low once the cream goes in. High heat can scorch the bottom and make the cream cheese separate.

Stir often. The sugar in the corn and cream will stick to the pan if you walk away too long.

Don’t skip the blend. If you don’t have a blender, mash some of the corn against the side of the pot with a potato masher. It works almost as well.

Add Parmesan off the heat. It melts in smoother and won’t clump.

Can You Make Creamed Corn in a Crockpot?

Yes! This is great for Thanksgiving if you don’t have room on the stove. Dump the frozen corn, cream, milk, cubed cream cheese, butter, sugar, salt and pepper into a slow cooker. Cook on low 3-4 hours, stirring once or twice. Just before serving, stir in Parmesan and set on warm.

Easy Variations

Bacon creamed corn: Stir in 4 slices of crumbled cooked bacon at the end.

Jalapeño creamed corn: Cook 1 diced jalapeño in the butter before adding the corn.

Southern style: Skip the Parmesan and cream cheese and add a little more sugar for a sweeter, simpler version.

What to Serve With Creamed Corn

Since it’s a steakhouse side, serve it alongside a ribeye or filet mignon with a baked potato. It’s also a good match for fried chicken, pork chops, BBQ ribs and meatloaf. During the holidays, it should be sitting at the table next to your turkey and ham.

Storing and Reheating

Store in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over low heat with a splash of milk or cream to loosen it back up. You can make it a day ahead for the holidays and reheat it the same way.