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This cream style corn will knock your socks off! Creamy, cheesy, buttery … oh so delicious!
No sugar needed, as the corn sweetness sneaks through all the other flavors to add just the right amount of sweetness to this creamed sweetcorn dish.
Many Southern creamed corn recipes add sugar, but it’s totally not necessary. In my opinion, the sugar is actually distracting from the other flavors.
Does anybody really want just sweet and not flavorful? Well, adding sugar, to me, means you’re just making it sweet. Sorry … I’m a Southerner, but … no added sugar for me in savory dishes!
End of diatribe … 😉
This is a very easy creamed corn recipe that takes only 30-40 minutes from beginning to end. You end up with the most delicious corn you ever ate! Cheesy, creamy corn goodness!
What is cream style corn?
Cream style corn is simply corn cooked with a creamy sauce. There are many variations of creamed corn. Most add sugar. Most add milk or cream. Some add cream cheese.
I think the best creamed corn uses fresh corn cut off the cob. The next best thing is frozen corn. However, I don’t personally recommend using canned corn, as it’s already cooked and just won’t have the same fresh flavor.
You will get creamy, buttery, flavorful corn when you have a nice creamy sauce that lets the sweetness of the corn shine through. Adding certain herbs and spices that highlight but don’t overpower is another secret to fabulous cream style corn. I think the parsley, garlic, and basil add nice flavor to this dish.
And cheesy … this cream style corn is so cheesy and buttery! Not only do you have creamed cheese, but parmesan cheese adds even more cheesy goodness to the creamed corn.
I didn’t add milk or cream, as the sauce seemed creamy enough without it. I thought the beef broth would be just the right liquid to add flavor and thin the sauce to just the right consistency. Not too thick and not too thin.
This corn, in my opinion, has its own medley of flavors that combine to make the perfect corn side dish for any occasion. A cream style corn dish that adults and children alike are sure to love. I hope you think so as well, and I hope that your guests will beg you for the recipe! Try it and let me know what you think in the comments below!
How to Make Creamed Corn
This creamed sweetcorn is so quick! You will have it on the table in 30-40 minutes tops. So after you get your main entree started, you can get this cookin’. Try my Bacon Wrapped Meatloaf or my Bacon Wrapped Stuffed Chicken Breasts with Broccoli. Yeah, I love bacon, and you should too!
I like to make my creamed corn in my Lodge cast iron Dutch oven. It’s thick and heats any dish evenly.
I start with melting the butter on medium heat, then add the garlic, parsley, and basil and cook until it’s all bubbly. This takes about 5 minutes.
Next, you will add the corn, salt, pepper, and paprika and stir. Cook this mixture on medium heat covered for about 10 minutes. This will partially cook the corn.
You will then add the broth and cover for another 10 minutes. This finishes the corn cooking process.
Turn the heat down to low. Break up the cream cheese into pieces and add to the corn along with the parmesan and mix together. Cover and cook on low heat until cheese is all melty, uncovering to stir a couple times.
I think you will love the creaminess and savory sweetness of this corn. I really dislike canned creamed corn. That’s the only kind I had tasted before making my own homemade version. I like for every flavor in a recipe to have its own purpose and place where no flavor or nuance overpowers the dish. Unless, of course, there’s a reason.
Homemade creamed sweetcorn is SO MUCH BETTER than canned! If you haven’t yet tried it – it’s a must! If all you’ve ever tried is the canned version, you are in for a real treat!
What to serve with creamed corn
Perfect for everyday or special holiday dinners. Add this cream style corn recipe to your Thanksgiving, Christmas, or Easter menus. Any time you need a special side dish to go along with pork, beef, chicken, turkey, fish or any other meat entree.
Try this Southern creamed corn with meatloaf. It goes wonderfully with my Bacon Wrapped Meatloaf recipe.
Or you can pair it with a roasted chicken, fried chicken, or my Bacon Wrapped Stuffed Chicken Breasts.
Try this easy creamed corn recipe with your next Thanksgiving feast or alongside your Christmas ham.
This spectacular cream style corn is even versatile enough to go with a simple dinner of baked fish and a side salad.
Let me know your suggested pairings for creamed sweetcorn in the comments below. I want to know what you’re serving it with and how your family likes it.
Helpful products mentioned in this recipe post:
Cream Style Corn (Quick Creamed Sweetcorn)
- 3 Tbsp butter
- 2 tsp dry parsley
- 1 Tbsp garlic, minced
- 1 tsp dry basil
- 24 ounces fresh or frozen corn (3 cups)
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp paprika
- ½ cup beef or chicken broth
- 8 ounces crean cheese, softened
- ¼ cup parmesan cheese, grated
- Start by melting the butter on medium heat, then add the garlic, parsley, and basil and cook until it’s all bubbly. This takes about 5 minutes.
- Next, you will add the corn, salt, pepper, and paprika and stir. Cook this mixture on medium heat covered for about 10 minutes. This will partially cook the corn.
- You will then add the broth and cover for another 10 minutes. This finishes the corn cooking process.
- Turn the heat down to low. Break up the cream cheese into pieces and add to the corn along with the parmesan and mix together. Cover and cook on low heat until cheese is all melty, uncovering to stir a couple times.
- Serve right away. Refrigerate up to 5 days.
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Frozen Creamed Corn vs Fresh Creamed Corn
Okay, fresh is always best. I think we all know this. If you opt for the fresh corn, it will take you longer since you need to remove the corn kernels from the cobs. But it’s so worth it for the extra flavor you get!
I used frozen corn when I made this Southern creamed corn, as fresh corn was not in season locally. Frozen corn is always a great substitution if you either don’t have access to fresh corn or you simply don’t want to bother with the extra steps.
But, please, don’t use canned corn unless you really, really have to … the flavor is truly inferior when canned corn is used. Trust me on this!
Is this cream style corn gluten free?
Yes, this creamed sweetcorn recipe is gluten free. I don’t ascribe to a gluten free diet. Thankfully, I’m not forced to. But I can appreciate those who choose to eat gluten free and those who are forced to eat gluten free.
Many creamed corn recipes do include gluten, as they thicken the sauce with flour. My recipe has no flour in it. The thickening happens with the cream cheese.
Is cream style corn the same as creamed corn?
They are one in the same. And while many creamed corn recipes puree a portion of the corn in the recipe to contribute to the creaminess, I don’t do that with mine. Most of my recipes aim to cut down on cooking and prep time without losing quality and flavor. I also like to create unique dishes that are not cookie cutter versions of everyone else’s. I hope you like my version!
How long does cream style corn last?
Your creamed sweetcorn will last in the refrigerator for about 3-5 days. Longer than that, and you should throw it out.
Alternately, you could freeze it for up to 6 months. I’m not sure how well the creamed corn will hold up in the freezer and if it will be as tasty when warmed up, but it’s certainly worth a try if that’s your best option.
Is this cream style corn good for you?
I believe this Southern creamed corn is healthy! All of the ingredients are whole foods, which in my book means good for you! No Velveeta or boxed ingredients here. No flavor enhancers. Now the canned version … well, it’s probably not healthy due to the added sugar and other ingredients to help enhance the flavors. I like to use whole foods and skip the sugar in my savory dishes.