We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What is Creamed Corn?

By Sheri Cyprus
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Creamed corn is a side dish that was common in the American Midwest before it became a part of American cuisine in general. It is made with fresh corn kernels and cream or milk. Canned versions are also available.

The basic method of preparing creamed corn is to first make a white sauce by melting butter and adding flour and cream or milk to it. Fresh corn kernels cut from the cob are then added to the sauce mixture. Seasoning is usually just salt and pepper, although some cooks prefer to add herbs such as basil. When the corn kernels simmer in the sauce until tender and cooked through, the side dish is ready to eat. This dish is best served right after it is cooked.

Canned versions of creamed corn don't usually have the fresh taste of the homemade versions. Either type can be served as a side dish or as the base for seafood sauce or corn chowder. Sauteed onions, garlic and mushrooms may be added to creamed corn to make a thick seafood sauce. Potatoes and seafood and/or bacon added to the corn can make a hearty chowder or main dish soup.

There are also many variations to creamed corn used as a side dish. Some cooks like to add onion and bacon while others prefer to include chopped bell peppers. Leeks may also be added. Milk may be used instead of cream, although using light cream is traditional and thought to add a pleasant richness to creamed corn.

A sharp knife tends to make the job of cutting kernels off of the ears of fresh corn easier. It may be necessary to first slice as much of the kernels off of the corn cob as possible before using the knife a second time to remove the remaining kernel portions. Making creamed corn is a great way to help use up an abundance of fresh ears of corn!

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Discussion Comments
By lightning88 — On Oct 20, 2010

I really like adding a little bit of creamed corn into soup, especially seafood soup. I find that it works especially well with clam chowder or fish stew, and kind of plumps up the soup, which is great in the winter.

I usually use Gullivers creamed corn since I don't grow enough to make my own, but you can use any brand you want, and pretty much get the same results with something like creamed corn.

Try it next time you make a fish stew or thick chowder -- you might be surprised what a little creamed corn can do.

By StreamFinder — On Oct 20, 2010

I need some tips on what to do with creamed corn if you have just a ton of it left over. I had used my slow cooker to make creamed corn for a buffet that got called off at the last minute, and now I'm stuck with three gallons of creamed corn!

What can I do with it? I know that I can freeze it, but what are some recipes using creamed corn that I can use to get rid of all this stuff? I'm afraid that I'm going to be eating creamed corn for the next ten years!

By rallenwriter — On Oct 20, 2010

Crock pot creamed corn is one of my go-to dishes for big family gatherings. It's pretty easy to make, lasts well, and can use up all those extra ears of corn from my garden.

It really pairs well with a lot of different kinds of foods too, like green beans and ham (two other family gathering staples). And though it might sound like overkill, creamed corn and cornbread go really well together too.

I'm really glad that you mentioned how you need to go back and scrape the corn after you first cut the kernels off too -- a lot of people don't know that and let so much corn go to waste. Great job researching and writing.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.