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+ servings

Cream Corn

Jennie Duncan
This Cream Corn is a classic side dish recipe. Just like my grandma would make, it's perfectly creamy and tastes amazing. 
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Side Dish
Cuisine American
Servings 6 servings
Calories 321 kcal


  • 24 oz frozen corn (I used two 12 oz bags)
  • 1 cup heavy whipping cream
  • 1 cup milk
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • teaspoons pepper
  • 2 tablespoons butter (melted)
  • 2 tablespoons all-purpose flour


  • Mix corn, heavy whipping cream, milk, sugar, salt, and pepper in a saucepan.
  • Bring to a boil then reduce heat to a simmer.
  • In a separate bowl mix melted butter and flour. Add to corn and stir until well combined.
  • Remove from heat and serve.


Can I use fresh corn? Yes, you can use fresh corn. Just boil the cobs until corn is cooked and use a knife to remove the corn from the cob. Then follow directions as normal. While you will spend extra time boiling fresh corn it will take less time to bring to a boil.
Can I use can corn? Yes. Drain corn and follow directions. The only change would be boiling for a shorter time.
Thickening cream corn tip: This recipe is not too soupy and should end with thicker cream corn. Allow setting after cooking for 1-2 minutes to help your corn thicken before serving. If your corn is still not thick enough for you try adding a slurry made of 1 tablespoon cornstarch and 1 tablespoon warm water.

Storing Directions:

  • Fridge: Allow cream corn to cool then place it in an air-tight container and keep in the fridge for 4-5 days. Reheat in a saucepan or in the microwave.
  • Freezer: Allow cream corn to cool then place in a freezer bag or freezer-safe container. Keep frozen for 7-8 months. Allow thawing in the fridge then reheat on the stovetop or microwave.


Calories: 321kcalCarbohydrates: 33gProtein: 6gFat: 21gSaturated Fat: 12gTrans Fat: 1gCholesterol: 68mgSodium: 459mgPotassium: 421mgFiber: 3gSugar: 3gVitamin A: 770IUVitamin C: 8mgCalcium: 78mgIron: 1mg
Keyword Cream Corn
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