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Cream Corn Recipe

  • Author: cooks with soul
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2-4 servings 1x
  • Category: side dish
  • Method: stovetop
  • Cuisine: american



  • 4 tablespoons unsalted butter
  • 1 (1-pound) bag frozen whole kernel sweet corn (about 3 cups)
  • 2 tablespoons all-purpose flour
  • 1 tablespoon granulated sugar (optional)
  • 1 cup half-and-half
  • 1 teaspoon kosher salt, plus more to taste
  • Ground black pepper, to taste

Special Equipment and Tools

  • Large Skillet or Saucepan: Essential for sautéing (even better if it’s non-stick).
  • Stirring Utensil: A spatula or a wooden spoon is necessary for stirring.


  1. Melt butter (or oil, bacon grease, etc.) in a large skillet over medium heat.
  2. Add corn and sauté for 4-5 minutes.
  3. Sprinkle flour and sugar over corn; stir well to coat.
  4. Pour in half-and-half (or whole milk, heavy cream, etc.) and add salt while continuously stirring.
  5. Bring mixture to a gentle boil, then reduce heat to low; simmer, stirring occasionally to prevent sticking.
  6. Continue to cook on low heat until it thickens, about 5-7 minutes.
  7. Season with black pepper if desired and serve.

Keywords: cream corn recipe, creamed corn