Easy Butter Corn Recipe made with fresh or frozen corn

Easy Butter Corn Recipe made with fresh or frozen corn


A smooth, creamy side dish filled with cream, butter and cheese. Anyone who likes corn will love this recipe! This creamy corn is also the perfect side dish for holiday meals.

This side dish is very popular in barbecue restaurants, so we like to pair it with pulled pork sandwiches, etc. For the more grill-style side, you can also try baked beans and coleslaw.

The best homemade butter corn

I like corn in all forms, but I have never tried cream corn before. But when I finally do it, you better believe that I like it!

This dish is very common in areas where grilling is important (mainly the Midwest and South America)! In Texas where we once lived, there are countless restaurants and places where you can buy butter corn, one of which is Rudy’s. My husband likes their corn and said that this homemade buttered corn recipe tastes the same as theirs. Fraction!

This simple, cheesy butter corn recipe is easy to make, not only suitable for summer barbecues, but also very suitable as a side dish for any meal or even Thanksgiving. It’s so creamy and delicious, it’s hard not to love it.

You will notice some sweetness in the recipe, but that’s why it is so delicious! ! It has a little sweet and salty taste, which is irresistible.

How to make buttered corn

We like that this recipe is simple and has a sweet and savory combination that we really like. There are many ways to make this cream corn-you can use frozen corn or fresh corn.

From frozen corn:

  • Put corn, butter, salt, sugar, pepper, and butter in a saucepan and heat over medium heat.
  • In a separate bowl, whisk together the milk and flour, then stir into the corn mixture. Cook over medium heat until the mixture thickens and the corn is cooked through.
  • Remove from heat, add Parmesan cheese and stir until melted. Serve while hot.

From fresh corn:

  • You can also use fresh corn for this. First, remove the husk and silk from the corn. Use a bowl to remove all the kernels and juice from the corn cob.
  • Using a sharp knife, cut the tip of the corn kernel from the cob. Then follow the instructions above. Since the corn kernels are at room temperature, the time required to cook the corn will be shorter.

Slow cooker instructions

Can buttered corn be made in a crock? Yes, it can (we actually have a great slow-cooked buttered corn recipe)! Add all the recipe ingredients to the crock pot. You also need to add a few pieces of cream cheese on top of the corn mixture. Because the corn will be covered, the liquid will not evaporate like on the stove top, allowing the creamy corn to run. Cream cheese will help alleviate this situation.

About halfway through the cooking process, remove the lid and stir all the ingredients. Cover the lid and cook for the remaining time. Remove the lid and let it stand for 10-15 minutes.

Recipe FAQ + Tips

Can you use canned corn in this recipe? Of course! Just like fresh corn, it takes less time to cook, but the effect is as good as frozen and fresh corn. If you only have canned corn, don’t worry, because it tastes the same. 😉

Need a heavy cream substitute? Use milk and butter instead! Just mix ¾ milk and ¼ melted butter instead of 1 cup of heavy cream.

How to make it creamier? If you find you want creamier corn, take ¼-½ cup of this dish and stir until smooth. Add it back to the main mix and stir.

How to thicken buttered corn? If you find that your buttered corn is a bit runny, you have a few options.

  • Use heat: Stir on the stove top for a while to let the excess water evaporate.
  • Use cornstarch slurry: mix 1 tablespoon of cornstarch with 1 tablespoon of water for every 2 cups of cream corn. Mix in a separate bowl, then add creamed corn.
  • Use rice noodles: Sprinkle 1 tablespoon of rice noodles evenly on top of the creamy corn and stir. Continue to sprinkle the rice noodles until the desired thickness is reached.

Add a little spice:

  • Heat it up slightly and add some diced jalapenos or diced peppers.
  • Stir in some Cheyenne pepper.
  • You can also put red pepper flakes or hot sauce on top

How to store? Store the remaining cream corn in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave, oven or stove top.

How to freeze? Follow the instructions and spoon into the freezer bag. Freeze flat until hardened. It will last 6-8 months in the refrigerator. To reheat, defrost before use, then put it back in the pot until it is fully heated.

I would love to hear your thoughts on butter corn. My sisters are hesitant to try this because they have never heard of it, but we all love it! If you like corn, we are pretty sure you will like this too. 🙂

For more corn recipes, please check:

Course Side Dishes

American cuisine

Preparation time 5 minutes

Cooking time 15 minutes

Total time 20 minutes

6 servings

Calories 330 kcal

Author Little Luna

  • 20 ounces frozen corn kernels, thawed (2 10 ounce packages)
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 1/4 teaspoon ground pepper
  • 2 tablespoons butter
  • 1 cup whole milk
  • 2 tablespoons all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • In a saucepan, combine corn, butter, salt, sugar, pepper, and butter, and cook over medium heat.

  • In a small bowl, whisk together the milk and flour, then stir into the corn mixture. Cook over medium heat until the mixture thickens and the corn is cooked through.

  • Remove from heat, add Parmesan cheese and stir until melted. Serve hot. Please enjoy!

Diana Yockey’s recipe.

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