This Creamed Corn Recipe is such an easy vegetable side dish and one of my very favorites! It is nothing like creamed corn from a can. If you’re not a fan of creamed corn, I urge you to try this recipe! You may just change your mind about it.

Best Ever Creamed Corn Recipe — Best Corn Recipes

This creamed corn recipe is so special because it combines the best of both worlds. It has that wonderful creamy quality of creamed corn, but the corn itself is still crisp and fresh like it’s straight off the cob.

The BEST Creamed Corn Recipe EVER

Best Ever Creamed Corn Recipe — Best Corn Recipes

Start with six ears of corn.

Best Ever Creamed Corn Recipe — Best Corn Recipes

Shuck the corn by peeling off the outer layers.

Best Ever Creamed Corn Recipe — Best Corn Recipes

And snap off the husk.

Best Ever Creamed Corn Recipe — Best Corn Recipes

This is going to be the best creamed corn!

Best Ever Creamed Corn Recipe — Best Corn Recipes

Pull any remaining silks off the corn and rinse under cool running water.

Best Ever Creamed Corn Recipe — Best Corn Recipes

In a large bowl, cut the corn from the cob with a sharp knife.

Best Ever Creamed Corn Recipe — Best Corn Recipes

Start in the middle and work your way down.

Best Ever Creamed Corn Recipe — Best Corn Recipes

Then flip over to get the other side.

Best Ever Creamed Corn Recipe — Best Corn Recipes

Check out these knife skills, getting every last kernel of corn!

Best Ever Creamed Corn Recipe — Best Corn Recipes

Once you’ve cut off all the corn…

Best Ever Creamed Corn Recipe — Best Corn Recipes

Scrap up the cob with spoon to get the milk.

Best Ever Creamed Corn Recipe — Best Corn Recipes

The creamy corn milk is completely worth it.

Best Ever Creamed Corn Recipe — Best Corn Recipes

Here’s what the cob will look like after.

Best Ever Creamed Corn Recipe — Best Corn Recipes

Next, combine three tablespoons of flour…

Best Ever Creamed Corn Recipe — Best Corn Recipes

Two teaspoons of sugar…

Best Ever Creamed Corn Recipe — Best Corn Recipes

1 teaspoon of salt…

Best Ever Creamed Corn Recipe — Best Corn Recipes

And sprinkle in about a quarter of a teaspoon of pepper.

Best Ever Creamed Corn Recipe — Best Corn Recipes

Dump all of this into one and a half cups of water.

Best Ever Creamed Corn Recipe — Best Corn Recipes

And stir with a fork or a whisk to combine.

Best Ever Creamed Corn Recipe — Best Corn Recipes

Melt three tablespoons of butter in a large, heavy bottomed skillet over medium-low heat.

Best Ever Creamed Corn Recipe — Best Corn Recipes

When the butter is melted, swirl to evenly coat the bottom of the pan.

Best Ever Creamed Corn Recipe — Best Corn Recipes

Add the corn…

Best Ever Creamed Corn Recipe — Best Corn Recipes

Then pour in the flour and water mixture.

Best Ever Creamed Corn Recipe — Best Corn Recipes

Cook this over medium-low heat for 40-45 minutes, stirring occasionally.

Best Ever Creamed Corn Recipe — Best Corn Recipes

Here’s what it looks like after 45 minutes, a lot of the liquid has been absorbed.

Best Ever Creamed Corn Recipe — Best Corn Recipes


Best Ever Creamed Corn Recipe — Best Corn Recipes

This beautiful, buttery, creamy yet crisp corn is such a treat.

Best Ever Creamed Corn Recipe — Best Corn Recipes

Please try this classic creamed corn recipe. I know you’ll love it!

Image of The Best Creamed Corn

Best Creamed Corn Recipe Ever

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Stove
  • Cuisine: American


This Creamed Corn Recipe is such an easy vegetable side dish and one of my very favorites! It is nothing like creamed corn from a can. If you’re not a fan of creamed corn, I urge you to try this recipe! You may just change your mind about it.



  • 6 ears corn
  • 3 tablespoons flour
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups water
  • 3 tablespoons butter


  1. Shuck corn and pull off silks, then rinse under cool running water. In a large bowl, cut the corn from the cob with a sharp knife. Scrap up the cob with a spoon to get the milk.
  2. Combine flour, sugar, salt and pepper in a bowl, then add 1 1/2 cups of water. Stir with a fork or whisk or combine.
  3. Melt butter over medium-low heat in a large, heavy bottomed skillet. Add corn and flour mixture and cook over medium-low heat for 40-45 minutes, stirring occasionally.

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115 Responses
  1. Syi

    This is what my mom and grandmothers referred to as “fried corn.” They would cut the corn off the cobs, making sure not to cut all the way to the cob, then go back through and scrap the cobs to get the milk and residual corn left. Then they’d add the salt & pepper, few tablespoons of flour (amt. depended on how much corn was used), water, and we always added finely chopped onion and green bell pepper to it. Then, we add the butter to a large cast iron skillet (always used cast iron), add the corn mixture, and cook, stirring occasionally, until the corn is cooked through and the mixture has thickened a bit (not too thick or dry though). Good recipe! Thanks for sharing. ?

  2. Lyn McNairn

    This was indeed very nice. Mine however needed milk/cream as it was very very thick. I followed the recipe precisely I thought but I will try it again at some point to test it :)

  3. Joe Guyton

    The key is not mentioned in the recipe — the fresh corn absolutely MUST be field (dent) corn, Not sweet corn! We too do not add flour to ours. In our Texas area, field corn is only suitable and ready the first two weeks of June, and by ready I mean picked the same day cooked and tested by “popping” a kernel with your fingernail. If it won’t pop, it is passed ripe and is not suitable for human table use.

  4. Patti P

    This is how I make mine minus the flour. Now I want to try it your way with the. I make a ton of it to freeze for the winter. My Grandmother taught me this growing up. Nothing like that fresh corn flavor through the winter. I use the back of the knife or a spoon to get every drop of the milky goodness out of the cob SOOO much better than canned. Thank You for sharing your recipe.

  5. wanda argroves

    I have never been to your site before, but I enjoyed the recipe on fresh corn off the cob with flour added, no other recipes I saw did that but I remember my gradmother adding flour, thanks for the recipe! Love your site!

  6. Nancy Jackson

    My Grandmother called this fried corn. Maybe because she would fry bacon or streak o lean and use the grease from that instead of butter. She also just barely cut the tops of the kernels off and then used the backside (dull -Unsharpened) of the knife to scrape the milk out. We ate this often when corn was fresh in the summer. If she was going to freeze it she cooked until it just barely started to thicken then cool it and bag it up and freeze. A favorite meal is hot buttered biscuit with corn over it and fresh sliced tomatoes! 

  7. Joan davis

    This is absolutely the nest fried corn I’ve ever tasted.  My grandkids who are picky eaters , loved this.  Thank you so much for sharing. If I could give a 10 it would be well deserved. 

  8. Becky Tummons

    Thanks so much for the corn recipe, it was delicious. I’ve been looking for recipe that was like my grandmother’s and this was it

  9. diana

    I Love this Recipe…as does my family and extended family…gotten to be a tradition for our Holidays! I usually use frozen corn…the combo pkgs of yellow and white shoe peg. My daughter-in -law is not a fan of creamed corn…but tried mine once…and now she goes back for seconds! Thank You!
    (a Northerner by birth and upbringing…I only had creamed corn visiting my great aunt in Georgia in the summer time…Never thought I could replicate…but now I can!)

  10. Hunter

    This recipe is amazing! I made it last year for Thanksgiving and just spent over an hour searching for it to use again this year. I’m so excited I found it again! Thanks so much!

  11. annie

    found your recipe for this about a year ago and have used it ever since ! My hubby [a self proclaimed corn expert ] loves it. He says it’s better than his mothers,but we’ll keep that our little secret !!

  12. Carol Bell McMillion

    This looks exactly like what my dear beloved mother used to make a very long time ago. Use fresh corn, not what has been refrigerated and transported many miles or there will be no delicious corn flavor!

  13. Alexis

    Just finished eating this and WOW!!!! Seriously amazingly delicious recipe. All I added was some ground red pepper for a little spice. Too good for words and so simple. I hate how corn on the cobb gets stuck in your teeth, this is the PERFECT, EVEN MORE TASTY SOLUTION!!!!!

  14. John J Hargan

    I used the Frozen Corn this time and made a little change in the process – I took 3/4 cup of frozen corn uncooked rinsed under cold water and added it to the blender or food processer untill milky and there I recovered my corn milk – than added the rest of the 3cups of frozen Corn to the rest of the ingredients and I used a Iron Skillet and it turned out Fantastic !!! I found me a keeper – Thank You !!!

  15. Rika Susan

    This is an amazing corn recipe, Amanda! Thanks! And I love the way you illustrate the process with pics. Beautiful. Where can you get more wholesome than this.

  16. Danny L. Finley

    Made this today with early, commercially grow corn from the grocery. It was still exceptional! Can’t wait to try it with freshly pulled, locally grown corn soon! My wife has a difficult to palate to please and she remarked on it several times!

  17. Linda Gilliam

    My MOM made this for years and years…since I was a small child, I am now 60…the secret is the milk from the cob, frozen corn will NOT TASTE the same. MY mom’s other secret was a cast iron skillet, adds UMPTEEN flavor to this dish, and ONLY ever use REAL BUTTER!

  18. Teresa

    Will be saving this recipe and trying it out, for sure! Thank you so much for sharing!
    It brings back memories of my friend (older lady who used to own a restaurant in Nashville, Tennessee – back when Hank Williams was around and used to visit, frequently!) who used to make “Fried Corn” all the time. OMG – so delicious!! She used bacon grease instead of the butter and it gave it some really great flavor, too. Love the variations! Again, thank you!

  19. Gloria

    I am 75 years old, and from the great state of Alabama. I can’t tell you how many times i have eaten fried corn. Been living in California the last 54 years and this sure makes me homesick. Thanks so much for bringing back some great memories.

  20. Micki

    I couldn’t find where your final results were for the frozen corn. Did it turn out okay? I have extreme arthritis in my hands so my hands hurt just reading the recipe! Would love to think I could get pretty good results with frozen corn. It sounds so yummy!!!

  21. Stephanie

    This looks very similar to the Creamed Corn Recipe in the Southern Living Cookbook. Which happens to be a recipe I love – and it’s the only creamed corn my husband will eat. Creamy, without being mushy.

  22. Brooke

    I LOVE this recipe. I’ve made it so many times and even though I’ve written it down somewhere, I always google “Kevin & Amanda corn” I hope for my disorganized sake that you never take it off your website. lol Thanks for sharing this one!

  23. erica

    Hi! I just tried this recipe too and it is so simple to do. I loved the pictures because it made it so much easier for me to try this. I was afraid at first but it turned out great. I loved this and my son actually asked for three helpings of this. It took me right back to my grandma’s when i was a little girl. I actually used canned corn and drained the water off and rinsed it off a couple of times. Will be making this more often and next time will use fresh corn off the cob or frozen corn. Thanks for the recipe! God bless!

  24. Chelsea

    My husband makes what we call “Chad’s Sweet Corn” for different dinners. He uses cornstarch instead of flour and he uses half of a small container of heavy whipping cream. and we boil the corn before adding everything else. So good and super easy to make!

  25. Amy

    Thanks for putting this up! My grandma use to make corn like this all the time & I loved it!! Unfortunately she passed away before I could get her recipe. This is almost identical to hers!

  26. Carolyn in Georgia

    I have a tip for this recipe as it’s pretty much the same recipe I’ve used for years. Using plain flour, make sure the water you are using is very cold as it helps the flour dissolve better. Actually, I use a quart mason jar w/lid for this. Add cold water, flour, lid and shake until well blended. I also use bacon drippings in place of the butter.

  27. Lori

    This looks delicious. My Mother-in-Law blessed me with a recipe many years ago which is the best corn recipe I have EVER had. It looks similar to this but is baked and uses shoepeg corn, butter, and whipping cream. Curious to see how this one measures up!

  28. Kellie

    Made this tonight and it was PERFECT. The pan burned the outside a bit (cheap pans), but it seemed to add a wonderful taste of carmelization I hadn’t tasted in creamed corn before. I did add a few more tablespoons of butter, however. Just my preference. Way yummy!!!

  29. Toni K

    Oh my gosh! I made this tonight and it took me right back to Tennessee with my Grandma when I was so young I shouldn’t even remember! That’s the one thing I remember about the trip is corn just like this! My husband even loved it and so did my 3 year old grandson! My husband hardly ever eats corn, and he had two generous helpings ;). My grandson had 3 helpings, and I can hardly get him to eat some days!

  30. carmen

    I stumbled on your webiste, i have to say i love everything of it. My fav’ is the recipes. You make it so detailed for some of us that are afraid of trying different recipes.
    Thank you so much, you’ve inspired me to try all the your recipes.
    Have a great day!

  31. Annalisa

    I made this tonight to bring to my friends who just had a baby, they loved it and my husband loved it too. I loved the great corn flavor and the nice crunch! Thanks so much for the awesome recipe!!


  32. Sports-O-Nista

    I made this for our family reunion yesterday and was immediately bombarded with recipe inquiries. Soooooo delish!

  33. Linda

    Wow! I made this today after buying a bushel of corn from a local farmer. It was so creamy, yet crunchy. My whole family loved it. This recipe is a keeper! In fact, we didn’t even eat anything else with our meal, just the corn! Thanks and keep up the beautiful website!

  34. Diane

    Made this last weekend. YUM! Very, very tasty! Thanks, Amanda…you’ve done it again! Your site is one of my favorites.

    1. Amanda

      I think this would turn out just fine with frozen corn, 6 ears of corn usually gives me about 2 cups of kernals. I might stir the kernals in 2 tbsp of milk to make up for the milk you get out of the cob. Let me know how it goes! :)

    2. Amanda

      Making this tonight, I started with 2 cups of frozen corn, but it needed a little more–about 1/2-1 cup more. I did add the extra milk to the kernels. So far so good!

  35. Katlyn

    I love your site and your recipes! I have to be honest though, I made this corn for my husband and I and we weren’t too fond of it. We both love corn, but it honestly seemed a bit bland. Next time I’ll make some tweaks. Thank you for sharing! :)

  36. Monica

    I made this last night & my entire family freaked out! it was amazing- all the flavor of buttery corn on the cob with none of the mess (for the eaters) :-) Skillet corn will be in our permanent rotation! Thank you!!!

  37. Karissa

    I cannot begin to tell you how much I LOVE this recipe. I made it a couple months ago for my family, and I’m making it tomorrow night for a small party we’re having. I know it’ll be a hit!

  38. Gail Howell

    Your corn looks so beautiful. I will have to try it soon. I looked over a lot of recipes on your sight- they all look good. I am looking for the Red dipping sauce they serve in restaurants at Chinese food places. It may be a sweet and sour sauce, or a plum sauce, I know it is not just ketchup with rice vinegar- I tried that one, had to throw it out. If you can find the recipe I sure would love to have it. Thanks Gail

    1. Paula D Stokes

      The sauce you’re looking to make is called MUMBO sauce and it is delicious on everything especially meats. Google it and be air to use recipe with tomato paste instead of ketchup to make it. Hope this helps you enjoy!

  39. Nina Vandewater

    Like Nicole, my mom made this and now I make it, but with only milk, butter, salt & pepper and corn. One of my favorite summer treats. From Mississippi to Ohio to TN.

  40. Caroline

    My Momma makes something similar to this that she learned from her Momma. You scrape the corn the same but instead of the flour mixture we use just butter and a tiny bit of milk. We make in en masse in the summer time and freeze it for winter! So good with a piece of cornbread when its cold outside!

  41. Katie W.

    I LOVE corn and I am so excited to try this!

    On a side note, I have those exact same colors of Fiesta ware! The turquoise and lime green are my favorite! :)

  42. W. Nicole

    I’ve eaten this since I was a kid. Only difference is we use milk instead of water and not flour all the time…depends on the corn.

  43. lesley

    I found your recipe through eat, live, run and made it last night. It was delicious! Thanks for sharing!! The husband also thanks you :)

  44. Areader

    I will try this, but will have to modify it using rice flour due to allergy to wheat. I bet it will be delicious…thanks for sharing! I love fresh corn!

  45. kiki

    made this today for lunch for my parents… we loved it! this recipe is a definite keeper!

    regards from serbia :)

  46. Ryane

    Serious Major Yum! I love corn. I think I’ll make this for my mother on mothers day. Looks like a Winner ,Thanks Amanda!

  47. This Good Life

    That looks delicious! Is it hard to scrape the corn off the cob with a sharp knife?
    I am impressed with your photography (have recently started my own photography blog, that’s why) and wonder how you get the ‘action photos’ like your hands under the running tap. Do you program the camera?

    Anyway, the corn looks delicious. Reminds me of lazy summer afternoons!

    This Good Life

    1. Cortney

      No it’s not but it is if you start trying to cut into the cob. I have been making corn like this for years and have found that using a knife with teeth on it makes it easier for me to remove. It’s a trial and error to find what method works best for you.

      I also want to add that if you feel that you didn’t get enough milk from the cob, you add a little bit of milk to the flour/water mixture to make it a bit more creamier.

      This recipe is great cooked in a cast iron skillet for a eat it now side item. :)

      I have also cooked it in a large amount in a stock pot.
      It freezes really well too.

    2. Robin A

      It is not her hands in the pics. It says she is taking pictures while her mother prepares the corn

  48. Tracy

    I would love this; I was just thinking that I’d love a good creamed corn recipe where the corn is still crispy instead of mushy. This sounds like just the ticket!!

  49. De-anne

    Saw the finished recipe and thought it looked yummy. Thank you for sharing. I am going to have to make it one day. Do you use normal flour or corn flour? Unsure what you would call corn flour over there. We use corn flour (I live in Australia) if we want to thicken up a gravy or something that is a liquid on the stove.

  50. Sara @ Our Best Bites

    Dude, can I hire your Mom to come cook my recipes so I can take pictures?? lol I love seeing her hands in there, what a fun post! Family recipes are the best :)

  51. ron watson

    My Mom cuts her corn 3 times, resulting in smaller pieces of corn,scrapes the cob and cooks it in fatback grease and a little corn starch mixed with water for thickening,..Now that’s down home!…Yours looks good too.I’m just saying.

    1. Rachel loves Ron's Mom!

      OMG! Foodgasm!

      Can I borrow your Mom for a coupla weeks? Just long enough to cook and freeze a lifetime’s worth of that?

      Lessee, I’m not dyin’ for 76 years, x 365 days x 3 meals per day x 1 c. serving.

      So that’s 83,220 cups.

      How long would that take to cook? Let’s get goin’, I’m hungry.

  52. marie

    I thought I recognized those hands!!! I love corn all year. I am going to try this with corn that i put in the freezer and let you know how it goes. love your recipes and web site!!!

  53. Kristin Murdock

    I have never had creamed corn or anything like it. I am a strict “corn on the cob” person, but my temporary Southern residence has made me want to try other types. This recipe seems like a great option where we’ll still taste the crisp and sweet corn but get a little bit of that creamed corn texture, too. Thanks Amanda!!

  54. Urban Wife

    Looks absolutely yummy! My husband would love this dish and maybe he’ll stop begging me to buy canned creamed corn at the grocery. ;)

  55. Mrs. EJ

    Looks yummy! I’m from the midwest where we NEVER eat corn on the cob before Labor Day. ;) But, since moving a bit further south, I’ve learned to eat and even enjoy (my mother would kill me!) corn in the summer. Can’t wait to make this. My inner Paula Dean thinks that some thick maple cooked bacon chunked in while simmering would finish this off nicely!

  56. Lauren from Lauren's Latest

    Isn’t it so nice to just take photos of someone cooking instead of stopping after every step to take pictures of yourself? So nice! I love sweet corn! Yum. And your photos are gorgeous as usual!

  57. the country cook @ Delightful Country Cookin

    Oh this is awesome! My husband and I were just talking about attempting to make homemade creamed corn yesterday. This looks much lighter than most recipes I’ve seen and way more authentic. Bookmarking it!

  58. kate

    awesome..i agree with mandi..i love that your mom’s hands are in the photos:) also this recipe will be such a hit with my kids ..i can’t wait to try it, thank your mom for me :)

  59. Mandi

    That looks delicious, Amanda! I’ve never had a good corn recipe until now! Yay! Can’t wait to try it soon. I also love how you have these pictures of your mom preparing it with her own hands. What special pictures! Wouldn’t it be kinda fun to frame one or two and hang them in your kitchen? :-)

  60. Cindy

    Here is a helpful tip for cutting corn off the cob. Use an angel cake pan. Place ear on top of the center piece and hold it there and it will stay while you hold the top of the ear to cut the corn off. We use this method for freezing mass amounts of corn.

  61. Martha S.

    Yep, this one’s going in my recipe book! I have a similar recipe but it cooks in a crockpot and uses cream cheese! Also delicious!

    1. Lori Parkhurst

      Could you possibly part with that recipe (crockpot with cream cheese)? My husband would be eternally grateful!

  62. Liz (Little Bitty Bakes)

    I love corn in the warmer months – this would be a decadent change of pace from the usual corn on the cob!

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Meet Kevin & Amanda

Kevin and Amanda

We love to travel and to eat! Here we share our favorite quick and easy recipes, plus travel tips and guides for our favorite places around the world. If you have any questions about what camera I use or how I edit my photos, check out my photography tutorials.


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