Learn how to make creamed corn! This easy recipe combines fresh or frozen corn kernels with a cheesy, creamy sauce.It's such a comforting side dish! Jump to recipe Don’t buy creamed corn in a can—this recipe is easy to make from scratch! It calls for 8 basic ingredients, comes together in a single skillet, and tastes SO much better than any canned cream corn I’ve tried.Creamy, cheesy, and packed with crisp, juicy sweet corn, it’s a delicious, comforting side dish.You can make this recipe with fresh or frozen corn, but through September, while corn is still in season, I’ll be making it on repeat with fresh.

I love the intense sweetness and satisfying crunch of the peak-season kernels in this dish.That said, if you want to make this recipe outside of corn season, frozen corn is your best bet.It’ll be sweeter and juicier than out-of-season fresh stuff.

Creamed Corn IngredientsHere’s what you’ll need to make this creamed corn recipe:Sweet corn, of course! Fresh or frozen corn works here.If you’re using frozen, thaw it in the microwave or at room temperature before you start to cook.Unsalted butter and flour – They create a roux that thickens the cream sauce.

Whole milk – I prefer it to heavy cream here.It creates a slightly lighter sauce that lets the corn flavor shine.For a richer sauce, replace some or all of the milk with heavy cream.

Garlic – Its savory flavor balances the corn’s sweetness.Freshly grated Parmesan cheese – It helps

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