The Best Creamed Corn EVER!

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This is our favorite Creamed Corn recipe complete with loads of sweet corn, smoky bacon, and the best savory Parmesan cream sauce.

Love corn recipes? Us too! Be sure to try our Roasted Corn SaladElote, or viral Mexican Street Corn Pasta Salad!

Overhead image of the creamed corn

What Is Creamed Corn?

Canned creamed corn (which is also called cream-style corn) doesn’t have any actual cream in it. It gets its name because half of the fresh corn kernels are pureed (or “creamed”) and the other half are left whole. The two are mixed together to create a creamed corn canned good. (Try some of our canned creamed corn recipes: Chicken Corn Chowder, Creamed Corn Casserole, and Corn Pasta.)

A creamed corn recipe strays quite a bit from what you’d find in the can of creamed corn. Instead this recipe contains sautéed corn in a cream-based, Parmesan-spiked sauce. This irresistible side dish is favorite for any warm weather meal or potluck/party, but it’s not just for the summer. It’s a great addition to your holiday table! Especially since this recipe calls for frozen corn–so it can be made even when fresh corn isn’t available.

I made this side dish for our Thanksgiving dinner last year and my dad loved it so much it told me Thanksgiving wouldn’t be the same without my “famous creamed corn recipe” at the table-ha!

Process shots-- images of the oil, bacon, onion, corn, and butter being cooked together

Creamed Corn Ingredients

  • Bacon. Any bacon will work here, so if you have a favorite type of bacon use that! If you like crispy bacon opt for thinner slices and if you want some chew go for the thicker cuts.
  • Yellow Onion. We slightly caramelize the onions in oil and the bacon grease which delivers an incredible flavor and depth to the corn. Be sure to finely dice so it’s a complementary background flavor add.
  • Frozen Corn. To make sure you can use this recipe year round (trust me–you’ll want it!) we use frozen corn. Besides, frozen corn is about as close as you can get to buying corn on the cob during the season. (It’s typically flash frozen when harvested.)
  • Butter & Flour. We use these two ingredients to nicely thicken the cream sauce surrounding the corn and bacon. 

Process shots of creamed corn-- images of the flour being sprinkled on top

Ingredients Continued

  • Milk. This side dish is intended to be an indulgent side dish and we rely on whole milk to get that richness and thickness. You can also make this creamed corn with half and half or cream for an even richer side dish, but it is thicker and might need more half and half/cream.
  • Parmesan Cheese. The cheese adds the perfect finishing touch and seasoning. Be sure to grab a block of Parmesan cheese and finely grate it so it melts nicely into the creamed corn.
  • Sugar. Add this ingredient slow and to taste. The amount you add can vary depending on how sweet the corn is.
  • Salt & Pepper. No fancy spices needed, but you’ll be amazed how much these two unassuming ingredients bring everything to life!

QUICK TIP

If you’re looking to add even more flavor to this traditional creamed corn recipe, try adding some fresh herbs. We like fresh flat-leaf parsley, thyme, or basil best depending on the season (basil for summer, thyme for Fall/Winter, and parsley any time of the year!).

Process shots-- images of the cream, sugar, and cheese being added to the pot

How To Make Creamed Corn 

  1. Sauté bacon and onion. Dice up the bacon then sauté it in olive oil with finely diced onions. The bacon will nicely brown while the onions slightly caramelize.
  2. Add in corn and season. Add frozen corn (straight from the freezer) and season to taste. Add in some butter and sauté until corn is warmed through and butter is melted. Mix through flour next which will help thicken the mixture.
  3. Add milk! Pour in the milk and sugar and simmer until nicely thickened. Remove from heat, stir through the cheese and serve while the corn is hot.

Up close overhead image of the creamed corn ready to be enjoyed

Creamed Corn Recipe Tips

  • Fully brown the bacon before adding the corn. With all the liquid the corn introduces, the bacon doesn’t crisp up further.
  • Add more milk if needed. If the sauce thickens too much (on the heat too long), you may need to add another splash of milk to loosen the sauce. (Add slowly, we don’t want corn drowning in cream, but rather nicely creamed in an even ratio of corn to sauce).
  • Add salt slowly and to taste. Depending on how salty the bacon and Parmesan is, you may want less (or more) salt. Adding gradually until flavors come to life!

Overhead image of the side dish in a bowl

What To Eat With Creamed Corn

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Creamed Corn

5 from 1 vote
This is our favorite Creamed Corn recipe complete with loads of sweet corn, smoky bacon, and the best savory Parmesan cream sauce.
Print Recipe

Creamed Corn

5 from 1 vote
This is our favorite Creamed Corn recipe complete with loads of sweet corn, smoky bacon, and the best savory Parmesan cream sauce.
Course Appetizer, Side Dish
Cuisine American
Keyword Creamed Corn, Creamed Corn recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 -8, as a side
Calories 189kcal
Author Chelsea Lords
Cost $6.12

Ingredients

  • 1 tablespoon olive oil
  • 3 slices (3 oz.) bacon, diced
  • 1/2 cup finely diced yellow onion
  • 20 oz. frozen corn (4-1/4 cups)
  • 2 tablespoons unsalted butter
  • Fine sea salt & pepper
  • 2 tablespoons all-purpose, white flour
  • 1 cup whole milk
  • 2 tablespoons white, granulated sugar (or to taste)
  • 1/4 cup freshly grated Parmesan cheese, plus more for topping
  • Optional: fresh herbs for topping (like parsley, thyme, or basil--depending on the season!)

Instructions

  • PREP: Dice the bacon and finely dice onion before starting.
  • BACON: Add olive oil to a large (10-12-inch) pan. Set to medium heat. Add in the diced bacon and diced onion. Cook for 5-7 minutes, stirring occasionally at first and more frequently at the end, until bacon is browned and onions are tender. (Bacon won't brown much more past this point so fully cook here).
  • CORN: Add in the frozen corn, 2 tbsp. butter, and seasoning to taste (I add 1 tsp salt & 1/4 tsp pepper--Note 2). Reduce heat to medium-low. Cook, stirring frequently until corn is heated through and butter is melted, 3-5 minutes.
  • CREAM SAUCE: Sprinkle 2 tbsp flour on top of corn and cook, stirring constantly, for 1 minute. Reduce heat to low and add in milk and sugar (Note 3). Stir, scraping bottom of the pan, until cream thickens, about 1 minute (Note 4). As soon as it thickens, remove from heat. Sprinkle Parmesan cheese on top gently stir through to melt. Taste for seasonings, adding more if needed. If desired, sprinkle in fresh herbs.
  • SERVE: If desired, add another sprinkle of Parmesan if desired. Enjoy warm!

Video

Recipe Notes

Note 1: Parmesan cheese: Packaged grated Parmesan (in the can) is very salty and won't melt as nicely in this recipe. We highly recommend grating a block of Parmesan cheese on a microplane or the small holes of the grater (or use a microplane!) for ultra-fine cheese shreds.
Note 2: Salt: Depending on how salty the bacon and Parmesan is, you may want less (or more) salt. Add gradually, tasting, until flavors come to life!
Note 3: Sugar: Add this ingredient slow and to taste. The amount you add can vary depending on how sweet the corn you are using is.
Note 4: Thin Sauce: If the sauce thickens too much (on the heat too long), you may need to add another splash of milk to loosen the sauce. (Add slowly, we don't want corn drowning in cream, but rather nicely creamed in an even ratio of corn to sauce).

Nutrition Facts

Serving: 1serving | Calories: 189kcal | Carbohydrates: 20.6g | Protein: 6g | Fat: 10.5g | Cholesterol: 17mg | Sodium: 136.3mg | Fiber: 1.6g | Sugar: 9.7g

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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