Name: Texas Creamed Corn
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 3 15-ounce cans of sweet corn, drained (or 5 1/2 cups fresh or frozen corn); 1 cup evaporated milk (full fat); 8 ounces package cream cheese; 1/2 cup shredded monterey jack cheese (or pepper jack cheese); 1/2 cup shredded sharp cheddar cheese; 3 tablespoons unsalted butter; 1-2 teaspoons sugar ((optional)); 1/2 teaspoon salt; 1/2 teaspoon black pepper ((use less if preferred))

If you’ve ever visited or lived in Texas, then you know that Texas creamed corn is a big deal. And with good reason – it’s a deliciously rich and creamy dish with the perfect balance of sweetness and crunch. If you’re hosting a barbecue or holiday party, be sure to add this creamed corn to your menu!

Jump to Recipe Print Recipe

What is creamed corn?

Creamed corn should not be confused with canned cream-style corn or blended corn. Texas creamed corn is a comfort food staple that includes ingredients like cream cheese, heavy cream (or whole milk), and butter. The best part is that this dish cooks quickly. All you need is a saucepan and a few simple ingredients, and in 20 minutes, you’ll have a flavorful side dish to share.

Ingredients for Texas creamed corn:

Corn: You can certainly go the quick route and use canned or frozen corn for this recipe. In fact, in the off-season, I recommend that you do so. However, if you can get your hands on fresh, right-off-the-cob, corn kernel, then definitely use that. You’ll need about 6-7 ears of corn for the job, or 5 cups worth.
Milk and Cream. : Substitute heavy cream for evaporated milk in your creamed corn. We prefer the light caramelized creaminess that evaporated milk provides, but this ingredient is merely a suggestion, not a requirement.
Shredded Cheese, and Cream Cheese: Reach for full-fat cream cheese. There is no point in skimping, and it will make a huge difference in your Texas creamed corn. This recipe calls for sharp cheddar cheese and Monterey Jack cheese, which you can substitute it with pepper jack cheese (our personal favorite!).
Sweet and Savory: The beauty of corn is its natural sweetness. While this creamed corn recipe calls for sugar, you might not need to use it. Use your judgment by taking a quick taste before adding it. 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 Texas creamed corn to be savory, omit or reduce the sugar, and add a small can of chopped Hatch chilies, and top with crumbled bacon. Want a spicier corn dish? Try our Creamy Jalapeno Popper Corn recipe.

How to make Texas Creamed Corn:

Combine evaporated milk with cream cheese in a saucepan over medium heat.
Slowly stir the mixture together until the cream cheese has melted through. Stir in butter and shredded cheese.
Add the corn once the cheese has melted and combined with the remaining sauce.
Simmer for 2-3 minutes and taste for sweetness.
Add 1 tablespoon of sugar if the corn is already sweet and 2 tablespoons if the dish really needs it.
Season the creamed corn with salt and black pepper, then simmer for 1-2 more minutes.
Serve immediately.
If taking this creamed corn to a potluck, transfer it to a slow cooker, and set it to warm. Give it a good stir before serving.

Serving:

Serve this Texas creamed corn as you would any other side. We love pairing these with pork chops, steak, or any low and slow BBQ Ribs.

Like this recipe? Try our Texas Caviar or Jalapeno Popper Corn Dip!!

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 hosting a barbecue, holiday gathering, or Sunday dinner, serve this comforting creamed corn.

5 from 3 votes

Print Pin Rate

Course: Side Dish

Cuisine: Tex Mex

Keyword: bbq side dish, creamed corn, Side Dishes, Texas corn recipes, Texas recipes

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: servings

Calories: 190kcal

Ingredients

3 15-ounce cans of sweet corn, drained or 5 1/2 cups fresh or frozen corn
1 cup evaporated milk full fat
8 ounces package cream cheese
1/2 cup shredded monterey jack cheese or pepper jack cheese
1/2 cup shredded sharp cheddar cheese
3 tablespoons unsalted butter
1-2 teaspoons sugar (optional)
1/2 teaspoon salt
1/2 teaspoon black pepper (use less if preferred)

Instructions

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 shredded 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 transfer creamed corn to a slow cooker, and set to warm. Give it a good stir before serving.

Notes

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.