Texas Creamed Corn

The best Texas Creamed Corn you’ll ever make!

Texas Creamed Corn

Texas Creamed Corn

If you’ve ever visited or lived in Texas, then you know that creamed corn is a big deal. Why wouldn’t it be? It’s rich and creamy, with the perfect sweet crunch of the corn. If you’re serving up barbecue or Sunday dinner, serve this creamed corn right along with it.
Photo by: skylinefree/Depositphotos
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Course: Side Dish
Cuisine: Tex Mex
Keyword: bbq side dish, creamed corn, Side Dishes, Texas corn recipes, Texas recipes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 people
Author: Derrick Riches and Sabrina Baksh


  • 5 cups whole corn kernels fresh, frozen, or canned
  • 1 cup evaporated milk, (NOT condensed milk)
  • 1 package cream cheese 8 ounces
  • 1/2 cup shredded monterey jack cheese
  • 3-4 tablespoons unsalted butter
  • 1-2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  • Combine evaporated milk with cream cheese in a saucepan over medium heat. Slowly, stir the mixture together until cream cheese has melted through. Stir in butter and cheese.
  • Once the cheese has melted and combined with the remaining sauce, add the corn. Simmer for a few minutes and taste for sweetness. Add one tablespoon of sugar if the corn is already sweet, and two tablespoons if the dish really needs it. Season with salt, and black pepper. Simmer for another minute or two.
  • Serve immediately, or if taking to a cookout, transfer creamed corn to a slow cooker, and set to warm. Give it a good stir before serving.


Things to think about with this recipe:
Corn: You can certainly go the quick route and use canned or frozen corn for this recipe. In fact, in off season, I recommend that you do so. However, if you can get your hands on the fresh, right off the cob, corn kernels--then definitely use that. You’ll need about 6-7 ears of corn for the job, or 5 cups worth.
Cream: If you’d rather use heavy whipping cream instead of evaporated milk (not be confused with condensed milk, which is sweet) then go right ahead. I prefer the light caramelized creaminess of the evaporated milk. Opt for a full-fat cream cheese. No point in skimping. 
Sweet and Savory: The beauty of corn is its natural sweetness. While this recipe calls for sugar, you might not need to use it. Use your judgment by taking a quick taste before adding any. If you find the corn lacking in that satisfying sweetness, then add a little bit of sugar at a time. If you'd like your creamed corn to be savory, omit or reduce the sugar, and add a small can of chopped Hatch chilies, or freshly diced jalapenos, and top with crumbled bacon.


Serving: 1serving

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