How to Make Cream-Style Corn out of Canned Corn

Corn is a good source of vitamin C and also provides iron, potassium and vitamin A.
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If you buy creamed corn from a can from your local grocery, you miss the pleasure of making your own and eating a more creamy, fresh version of this classic dish. Make it straightforward, highlighting the corn flavor, or add additional flavor with cheddar cheese, cooked onions, or coconut milk.


Corn is a good source of vitamin C and also provides iron, potassium and vitamin A, according to the USDA.

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Read more: 9 Delicious Ways to Enjoy End-of-Summer Corn

Creamed Corn Recipes

Step 1: Rinse the Corn

Canned corn is often high in salt. According to the American Heart Association, healthy adults should consume no more than 2,300 milligrams of sodium per day.

Rinse the canned corn to remove excess salt. Pour out the liquid from the can, refill the can with water and repeat the process three times. Or simply empty the can into a colander and run water over the corn for one minute.

Step 2: Melt Some Butter

Melt the butter in a large skillet over medium heat and add the corn. Cook until the corn is heated.

Step 3: Add Additional Ingredients

Add the evaporated skim milk or half-and-half and bring the mixture back up to a simmer. Add salt and pepper and a pinch of cayenne pepper if you want a spicy tang to the dish.


Step 4: Cook to Allow Evaporation

Cook the mixture for about five minutes until it has thickened slightly from the evaporation of the liquid.

Step 5: Stir and Thicken

Stir the cornstarch with 1 tbsp. of cold water in a small bowl. Add the mixture into the corn and cook, stirring continually, for another minute until the mixture thickens. If it seems too thick, thin the corn with 1 to 2 tablespoons of milk or water.


Step 6: Season to Taste

Taste the corn. Add salt, pepper, cayenne or sugar to taste. Garnish the dish with chopped parsley.

Read more: 9 Benefits of Corn That Earn It a Place in Your Diet

Consider These Health Tips

To make creamed corn into a vegan dish, use a light oil in place of the butter, and soy, coconut or almond milk in place of the evaporated milk.


To mimic the rich mouth-feel of heavy cream in your creamed corn recipes, try adding pureed Great Northern beans or cooked potatoes to your dish. Add pureed tofu to your dish for another way to add creaminess as well as protein.

To keep the heart-healthy benefit of creamed corn while reducing the amount of saturated fats, choose a low-fat dairy product instead of using heavy cream, which contains 100 calories and 10 grams of fat — 7 of which are saturated — in just 2 tablespoons, according to the USDA.

Things You'll Need

  • 3 cups of canned corn

  • Colander, optional

  • 3 tablespoons butter

  • Large skillet

  • Stirring spoon

  • 1 1/2 to 2 cups of evaporated skim milk or half-and-half

  • 1 teaspoon of salt

  • 1/4 teaspoon of pepper

  • 1 pinch of cayenne pepper, optional

  • 1/4 to 1 teaspoon sugar, optional

  • Small bowl or measuring cup

  • 1 tablespoon cornstarch

  • 1 tablespoon water or milk, optional

  • 2 tablespoon chopped parsley