Fresh Creamed Corn

This post was last updated on September 17, 2014 to include new images and a recipe video.

How To Make Fresh Creamed Corn

Back in August, I posted this pic to Facebook of Savannah devouring my Fresh Creamed Corn recipe.

Fresh Creamed Corn

What I didn’t post, fortunately, were photos of me licking my plate along with her.

I’m kidding, of course…kind of.

Now, you know me when it comes to tasty, home-cooked food — I really have no self-control.

Well, when that food happens to be down-home, fresh creamed corn…I mean, are you kidding me?


Fresh Creamed Corn recipe and images by Lacey Baier, a sweet pea chef

I have always loved creamed corn so trying to make some homemade creamed corn seemed like a real no brainer.  For added flavor, Dustin grilled the corn (post coming soon!), but regular steamed corn will do just fine for this.  I use fresh corn, but pre-cut kernels would still suffice.

Fresh Creamed Corn recipe and images by Lacey Baier, a sweet pea chef

How To Make Fresh Creamed Corn

This recipe is amazingly delicious.  If you like corn, I urge you to try this.

To learn how to husk corn for grilling, watch me in this video  And to see me make this amazingly yummy side PLUS grill some corn, check out the video below (Baby Hunter makes a super cute appearance in this one!)

Fresh Creamed Corn

I’ve already converted certain stubborn creamed corn haters and I’m looking at you next!
Fresh Creamed Corn recipe and images by Lacey Baier, a sweet pea chef

ASPC on Instagram

If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on Instagram! I LOVE seeing what you come up with. Enjoy!

Fresh Creamed Corn
Prep time
Cook time
Total time
This is the tastiest possible way to have fresh creamed corn. Ever. And it's so easy, too!
Recipe type: Easy
Serves: 4
  • 4 fresh ears corn, grilled (preferably, but can also be steamed or pre-cut)
  • 4 tbsp. unsalted butter
  • 1 tbsp. all-purpose flour
  • 1¼ tsp. sugar, plus more to taste
  • ¼ tsp. kosher salt, plus more to taste
  • 1 cup heavy cream
  1. Heat butter over medium heat to melt.
  2. Slice all the kernels off the cooked/grilled corn.
  3. Add the flour, salt and sugar to the butter and stir to combine.
  4. Add the corn. Stir and cook 1 minute.
  5. Add the cream and cook an additional 5-8 minutes to thicken. Season to taste with additional salt and/or sugar, if needed.
  6. Serve hot.


  1. DianeMargaret says

    If I only have home frozen whole corn, approximately how many cups should I use?
    Also, if a recipe calls for a can of creamed corn, approximately, how much of this recipe do you think that would be?
    Thank you so much!!!

    • says

      Good question! One medium ear of corn will yield about 3/4 cup of corn kernels so you’d want approx. 3 cups total of corn. I’d substitute it 1:1 in a recipe that calls for canned cream corn. Enjoy!

  2. Karen M says

    Lacey, I have a question about your creamed corn recipe. Can I can this via hot water bath or pressure cooker? Any thoughts or suggestions?
    Thanks and keep up your wonderful blog and videos!!
    Karen M

    • says

      Karen, that’s a great question. I’m not very familiar with pressure cookers, so I really don’t know. It’d be worth a shot though – if you try it, I’d love to know how it turns out!

  3. Denise Hyatt says

    Great recipe. My family and I would go to a restaurant called San Tan Flats and they would have the best cream corn. We have since sold our vacation home so won’t be visiting the restaurant anymore. I have been looking for a recipe that looked like theirs – this is the one. I used frozen corn and it was still great. Thanks!

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