Creamed Corn Recipe – Love and Lemons

admin — Fri, 05 Sep 2025 10:45:21 +0000

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Learn how to make creamed corn! This easy recipe combines fresh or frozen corn kernels with a cheesy, creamy sauce. It’s such a comforting side dish!

Don’t buy creamed corn in a can—this recipe is easy to make from scratch! It calls for 8 basic ingredients, comes together in a single skillet, and tastes SO much better than any canned cream corn I’ve tried. Creamy, cheesy, and packed with crisp, juicy sweet corn, it’s a delicious, comforting side dish.

You can make this recipe with fresh or frozen corn, but through September, while corn is still in season, I’ll be making it on repeat with fresh. I love the intense sweetness and satisfying crunch of the peak-season kernels in this dish. That said, if you want to make this recipe outside of corn season, frozen corn is your best bet. It’ll be sweeter and juicier than out-of-season fresh stuff.

Creamed Corn Ingredients

Here’s what you’ll need to make this creamed corn recipe:

Sweet corn, of course! Fresh or frozen corn works here. If you’re using frozen, thaw it in the microwave or at room temperature before you start to cook.
Unsalted butter and flour – They create a roux that thickens the cream sauce.
Whole milk – I prefer it to heavy cream here. It creates a slightly lighter sauce that lets the corn flavor shine. For a richer sauce, replace some or all of the milk with heavy cream.
Garlic – Its savory flavor balances the corn’s sweetness.
Freshly grated Parmesan cheese – It helps thicken the sauce and adds nutty, umami flavor.
And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

How to Make Creamed Corn

The first step in this easy creamed corn recipe is making a roux. Melt the butter in a large skillet over medium heat. Add the flour and cook, stirring, for 1 minute.

Then, simmer the sauce. While whisking, gradually pour in the milk. Simmer over low heat until the milk is thick enough to coat the back of a spoon, 5 to 10 minutes.

Next, add the corn, along with the garlic, salt, and pepper. Continue simmering until the sauce is thick and creamy, 17 to 20 minutes.

Finally, add the cheese and season to taste. Enjoy!

Recipe Tips

Add the milk gradually. If you pour it in all at once, the butter and flour will create lumps that are almost impossible to whisk out. For a smooth sauce, pour in the milk a little at a time, whisking constantly as you pour.
Adjust the consistency if needed. If the corn mixture ends up with a thicker texture than you’d like, don’t worry! Simply thin it out by adding an extra splash of milk.

What to Serve with Creamed Corn

This recipe is a versatile side dish! Serve it as part of a weeknight dinner with any simply cooked protein, or add it to a BBQ menu with black bean burgers or veggie burgers.

It’s also a great choice for a holiday meal. Add it to your Thanksgiving table with any of these other Thanksgiving side dishes!

How to Store Creamed Corn

Creamed corn is a great side dish to make ahead—it keeps well in an airtight container in the refrigerator for up to 4 days.

Gently reheat it on the stovetop or in the microwave, adding a little milk to loosen it if necessary.

More Corn Recipes to Try

If you love this creamed corn, try one of these delicious corn recipes next:

Creamed Corn

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Serves 4 to 6

This creamed corn recipe is an easy, comforting side dish! I love to make it with fresh corn when it’s in season, but otherwise, I use frozen. Both ways are delicious!

Cook ModePrevent your screen from going dark

Melt the butter in a large skillet over medium heat. Add the flour and cook, stirring, for 1 minute. While whisking, slowly add the milk. Reduce the heat to low and simmer, whisking occasionally, for 5 to 10 minutes, or until the milk is thick enough to coat the back of a spoon.
Stir in the corn, garlic, salt, and several grinds of pepper. Cook, stirring occasionally, for 17 to 20 minutes, or until thickened. Add the Parmesan and stir until melted. If the mixture has thickened too much, add more milk, 1 tablespoon at a time, as needed to reach your desired consistency.
Season to taste and serve.

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Buffalo Chicken Corn Dip. – Half Baked Harvest

admin — Fri, 05 Sep 2025 05:44:16 +0000

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Buffalo Chicken Corn Dip — the ultimate appetizer for game days, holiday parties, and nights with friends. It’s creamy, cheesy, spicy, and so addictive. The secret? Sweet corn. Fresh or frozen corn adds an extra layer of flavor that makes this dip even more delicious than the classic. The corn gets mixed with cream cheese, shredded chicken, buffalo sauce, green onions, cilantro, and a touch of ranch (try my Greek yogurt ranch!). Then it’s topped with melty cheese and baked until golden and bubbly. Serve with hard pretzel twists for scooping (my secret, you have to try it!). Promise you’ve got a guaranteed crowd favorite!

This is one of those easy-as-can-be recipes you’ll find yourself making again and again, especially through fall and winter. Honestly, I can’t believe I’ve never shared a buffalo chicken dip before. Over the years I’ve shared pizzas, tacos, sliders, and every kind of game-day food, but somehow not the dip of all dips. Until now.

It’s quick, no-fuss, and takes just minutes to mix up before baking. Truly the perfect appetizer. It even reminds me a little of my family’s go-to appetizer growing up, a simple three-ingredient blue cheese biscuit bake. Both cheesy, both nostalgic, and both require very little effort.

I used the last of my summer corn for this batch, and it turned out beyond delicious. A new favorite that I know you’ll love too!

These are the details

Ingredients

cream cheese – we think this makes the dip, so don’t skip it
cooked, shredded chicken
yellow corn – fresh or frozen
buffalo sauce – I mix up my own
fresh cilantro
green onions
ranch dressing
crumbled blue cheese – totally optional if you hate it, but we love it
melty cheddar cheese
melty pepper jack or colby jack cheese
salted hard pretzel twists – for dipping and scooping!

Special Tools

Just a bowl to mix ingredients, and a skillet to bake this up in! Nothing new here!

Steps

Step 1: Mix the buffalo chicken

For the chicken, I like to use cooked chicken breasts or a shredded rotisserie chicken from the store (just like my Nonnie would).

Mix the shredded chicken with cream cheese, sweet yellow corn, buffalo sauce, cilantro, green onions, ranch dressing, and crumbled blue cheese (if you like it). Stir everything together until creamy and well combined.

Step 2: Bake the dip

Spoon the mixture into a baking dish and spread it out evenly. Top with a generous layer of shredded cheese. Bake for about 20 minutes, until the cheese is melted and the dip is hot and bubbly.

Step 3: Serve it up

As soon as the dip comes out of the oven, top with fresh cilantro (or parsley) and green onions. I like to finish with a drizzle of extra buffalo sauce and a pinch of flaky sea salt too.

And for serving: the secret is not crackers or bread, but salted hard pretzel twists. I use thin sourdough twists, and they really make the dip extra special. It reminds me of when I was younger and dipping pretzels into a block of cream cheese. Only this version is spicier, creamier, and so much yummier. And don’t forget that sweet corn, it’s perfect with the spicy buffalo flavor!

Looking for more game day recipes? Here are a few to try:

Sheet Pan Buffalo Chicken Pizza

Spinach and Artichoke Stuffed Soft Pretzels

Fried Buffalo Goat Cheese Balls

Baked Buffalo Chicken Egg Rolls with Cilantro Lime Ranch

Chipotle Chicken Nachos with Jalapeño Yogurt

Buffalo Chicken Dip Sliders

Hot Bacon Corn Dip

Lastly, if you make this Buffalo Chicken Corn Dip, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Buffalo Chicken Corn Dip