Steakhouse Creamed Corn Recipe: Easy Homemade Side for Dinner

The sound of sizzling butter on a hot skillet and the sweet aroma of corn mingling with cream always takes me straight back to family dinners at our favorite steakhouse. You know that moment when the server sets down a bubbling dish of steakhouse creamed corn, and everyone suddenly forgets about the steak? Honestly, I used to think this iconic side dish was some secret chef-only magic. Turns out, you can whip up the same ultra-creamy, dreamy corn right in your own kitchen—no tuxedoed server required.

I first tried making this steakhouse creamed corn during a weeknight when I needed a little comfort (and, let’s face it, there was leftover corn in the fridge begging for attention). After a dozen batches, a few accidental scorchings, and some taste tests with picky eaters, this recipe became my go-to for everything from holiday feasts to simple grilled chicken dinners. It’s the kind of dish that brings folks together, sparks nostalgia, and works for almost any occasion. Plus, who doesn’t love a rich, velvety side that’s secretly easy?

This steakhouse creamed corn recipe is all about simple ingredients, bold flavor, and the kind of creamy texture that makes people ask for seconds. I’ve tested and tweaked it so you get perfectly balanced sweetness, just the right amount of richness, and a little punch of pepper. Whether you’re feeding a crowd or just craving something cozy, this creamed corn delivers every time. If you’re looking for a homemade comfort side dish that feels special yet totally achievable, you’re in the right place.

Why You’ll Love This Recipe

I’ve lost count of how many times I’ve made this steakhouse creamed corn—each time, it’s a hit. After plenty of kitchen trial runs and a few family taste tests, I can confidently say: this isn’t just any creamed corn recipe. There’s a reason why it’s the side dish everyone talks about after dinner!

• Quick & Easy: Fuss-free and ready in about 20 minutes. Perfect for weeknight meals or when you want something special without spending hours in the kitchen.
• Simple Ingredients: No fancy grocery trips. Most of the time, you probably have everything on hand—corn, cream, butter, a little sugar, and a splash of milk.
• Perfect for All Occasions: Steakhouse creamed corn shines at backyard BBQs, holiday spreads, potlucks, or just a plain Tuesday night.
• Crowd-Pleaser: This side disappears fast. Kids love the sweetness, adults go crazy for the creamy texture (and the way it pairs with steak or roast chicken).
• Unbelievably Delicious: The combination of sweet corn, rich cream, and a hint of pepper creates a flavor profile that’s both comforting and just a little indulgent.

What sets this steakhouse creamed corn apart? I blend some of the corn for extra silkiness, and finish with a touch of black pepper for balance. The result is a rich but not heavy side dish—one that’s creamy and sweet, but with enough savory notes to keep you coming back for more.

For me, this recipe is the definition of comfort food: it’s nostalgic, satisfying, and somehow feels like a big warm hug. If you need a dish that brings people together and makes every meal feel a little more special, you’ve found it. Let’s get you cooking!

Ingredients Needed

This steakhouse creamed corn recipe uses a handful of classic ingredients to create its unforgettable flavor and texture. Nothing fancy—just good, honest cooking that hits all the right notes. Most items are pantry staples or easy to find at any grocery store.

• For the Creamed Corn:
  • 4 cups corn kernels (fresh, frozen, or canned; about 640g) — fresh gives the best flavor, but frozen works perfectly
  • 2 tablespoons unsalted butter (28g) — for richness and that classic steakhouse taste
  • 1 cup heavy cream (240ml) — brings the creamy texture; you can use half-and-half for a lighter version
  • 1/2 cup whole milk (120ml) — adds silkiness without making it too thick
  • 2 tablespoons granulated sugar (25g) — just enough to highlight the corn’s natural sweetness
  • 1 tablespoon all-purpose flour (8g) — helps thicken the sauce (swap with gluten-free flour if needed)
  • 1/2 teaspoon kosher salt (3g) — balances the sweetness
  • 1/2 teaspoon freshly ground black pepper (about 2g) — adds a subtle kick
  • Pinch of nutmeg (optional) — gives a gentle warmth; not traditional, but I love the depth
• Optional Extras:
  • 1/4 cup grated Parmesan cheese (25g) — for a savory twist
  • 2 teaspoons chopped chives or parsley — for color and fresh flavor
  • 1/2 teaspoon smoked paprika — adds a touch of smoky depth

If you’re out of fresh corn, don’t stress—frozen kernels work like a charm. When using canned corn, drain well and rinse to remove excess salt or sweetness. For dairy-free folks, swap in coconut cream and unsweetened almond milk; honestly, it’s surprisingly good! If you want a bit more bite, try adding a handful of roasted jalapeños or a sprinkle of cayenne.

Trust me, you don’t need premium butter or cream here. I’ve made this with store-brand ingredients and it always turns out delicious. If you love a cheesier vibe, toss in some shredded cheddar or Gruyère at the end. The beauty of this steakhouse creamed corn is its flexibility—you can tweak it based on what’s in your fridge.

Equipment Needed

You don’t need a fancy steakhouse kitchen to make this creamed corn. Here’s what you’ll need (and a few tips for making do with what you have):

• Large skillet or sauté pan: A heavy-bottomed skillet (like cast iron or stainless steel) gives the best caramelization. Nonstick works for easy cleanup, though.
• Medium saucepan: For warming the milk and cream, if you want to be extra precise. Honestly, I usually just pour them straight into the skillet.
• Wooden spoon or silicone spatula: Great for stirring without scratching your pan.
• Blender or food processor: For pureeing part of the corn—an immersion blender works, too. If you don’t have one, mash with a potato masher for a chunkier texture.
• Measuring cups and spoons: Standard stuff. I use old Pyrex cups and a set of metal spoons that have survived countless recipes.
• Small whisk: Optional, but helpful for mixing flour into the cream (prevents lumps).

No specialty gadgets required. If you’re on a budget, thrift store pans work just fine. Just make sure your skillet is big enough to hold all the corn—and give it a quick scrub after each use to keep it in good shape. I’ve used everything from cast iron to cheap nonstick, and the results are always tasty.

Preparation Method

Ready to make steakhouse creamed corn? Here’s my step-by-step process, complete with tips, sensory cues, and a few “learned the hard way” notes. I promise, it’s easier than you think—and the payoff is pure comfort.

1. Prep the corn: Measure out 4 cups (about 640g) of corn kernels. If using fresh, slice the kernels off the cob. For frozen, thaw and drain excess water. With canned, drain and rinse well.
   
   Time: 5 minutes
2. Blend half the corn: Place 2 cups of corn in a blender or food processor. Pulse until mostly smooth (a few chunks are fine—the goal is creaminess, not baby food). This step is key for that steakhouse texture.
   
   Time: 2 minutes
   
   Tip: If you want extra chunky creamed corn, skip the blending.
3. Sauté the corn: Melt 2 tablespoons unsalted butter (28g) in a large skillet over medium-high heat. Add all the corn (blended and whole). Sauté for 2-3 minutes until it smells sweet and starts to sizzle. Don’t let it brown too much, just a little golden.
   
   Time: 3 minutes
   
   Warning: Butter burns quickly! If you see dark spots, lower the heat.
4. Mix the cream and milk: In a small bowl, whisk together 1 cup heavy cream (240ml), 1/2 cup whole milk (120ml), 2 tablespoons sugar (25g), and 1 tablespoon flour (8g) until smooth.
   
   Time: 2 minutes
   
   Note: Mixing flour with cold liquid prevents lumps later.
5. Simmer and thicken: Pour the cream mixture into the skillet with the corn. Add 1/2 teaspoon kosher salt (3g), 1/2 teaspoon black pepper (2g), and a pinch of nutmeg (if using). Stir and bring to a gentle simmer. Reduce heat to medium-low and cook for 8-10 minutes, stirring often, until thick and glossy.
   
   Time: 10 minutes
   
   Sensory cue: The sauce should coat the back of a spoon and bubble softly.
   
   Troubleshooting: If it’s too thin, simmer a few minutes longer. If too thick, splash in a little more milk.
6. Add extras (if desired): Stir in 1/4 cup grated Parmesan cheese (25g) or a sprinkle of chives for extra flavor. Taste and adjust seasoning. If you want a smoky note, add 1/2 tsp smoked paprika.
   
   Time: 1 minute
7. Serve: Spoon the creamed corn into a warm serving dish. Garnish with fresh herbs or extra cheese. It should look creamy, glossy, and have a little jiggle—like a perfect custard.
   
   Time: 2 minutes
   
   Efficiency tip: Make ahead and reheat gently, stirring to keep the cream smooth.

That’s it! You’ll know it’s done when the creamed corn smells sweet and buttery, and the sauce clings to each kernel. If you accidentally scorch the bottom (been there), don’t scrape it—just transfer the rest to a clean dish and pretend nothing happened.

Cooking Tips & Techniques

I’ve had my fair share of creamed corn mishaps (burnt butter, curdled cream, gluey texture—you name it). Here’s what I’ve learned so you can sidestep the usual pitfalls and serve steakhouse creamed corn like a pro:

• Low and slow is key: Don’t rush the simmering step. Cream thickens gradually, and high heat can split the sauce.
• Blend for silkiness: Blending half the corn is a steakhouse secret—makes the sauce extra smooth without losing chunkiness.
• Mix flour with cold liquid: This prevents lumps. Add it to the cream and milk before pouring into the pan.
• Watch the butter: Melt it gently, and add the corn right away. Burnt butter gets bitter fast.
• Season in layers: Taste before serving. Sometimes corn is sweeter than expected; adjust salt and pepper to balance.
• If it’s too thick: Don’t panic! Just add a splash of milk and stir—texture fixes itself quickly.
• Multitasking tip: While the corn simmers, prep the rest of your meal or chop fresh herbs for garnish. This recipe is forgiving if left on low for a few minutes.
• Consistency matters: For steakhouse-style, aim for a sauce that’s creamy but not soupy. If you prefer it runnier, add more milk. Thicker? Let it simmer a tad longer.

My biggest failure was overcooking the cream until it split (looks grainy and oily). If this happens, whisk in a little cold milk off heat—it usually comes back together. Cooking is all about learning, and honestly, every batch gets better. Trust your senses: smell, sight, and taste will guide you!

Variations & Adaptations

One of the best things about steakhouse creamed corn is how endlessly customizable it is. I’ve tried all sorts of tweaks for different diets, seasons, and flavor cravings. Here are my favorite ways to mix things up:

• Gluten-Free: Swap all-purpose flour for cornstarch or a gluten-free blend. Mix with cold liquid, just as you would with regular flour.
• Dairy-Free: Use coconut cream and unsweetened almond milk for the base. Substitute vegan butter, and skip the cheese or use a dairy-free shred.
• Spicy Kick: Add 1-2 tablespoons diced jalapeño or a pinch of cayenne during sautéing. If you love heat, finish with a sprinkle of chili flakes.
• Cheesy Variation: Stir in sharp cheddar, Gruyère, or even cream cheese for a richer, tangy vibe.
• Seasonal Twist: Toss in roasted red peppers, caramelized onions, or sautéed mushrooms for extra depth. In summer, fresh herbs like basil or tarragon are awesome.
• Different Cooking Methods: Bake the finished creamed corn in a casserole dish topped with breadcrumbs for a crunchy finish. Or try grilling whole corn, then slice and prep as usual for smoky flavor.

One time, I swapped the cream for Greek yogurt—surprisingly tasty and tangy! For allergies, just be sure to check ingredient labels (cornstarch instead of flour for gluten issues, nut-free milk for sensitivities). Don’t be afraid to experiment; the recipe is super forgiving. If you come up with a new twist, let me know—I love hearing about kitchen creativity.

Serving & Storage Suggestions

Steakhouse creamed corn is best served piping hot, straight from the skillet. Spoon it into a pretty bowl, top with fresh herbs, and watch it disappear! For a classic steakhouse vibe, present alongside grilled steak, roast chicken, or baked fish. Honestly, it’s a match for almost any main dish.

Pair with a crisp green salad, garlic bread, or buttery mashed potatoes for a full comfort feast. If you like, serve with a chilled glass of chardonnay or iced tea—it’s a natural pairing.

Leftovers store well in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making it even tastier the next day. To reheat, gently warm on the stove over low heat, stirring in a splash of milk or cream to revive the texture. You can also microwave in 30-second bursts, stirring between each round until hot.

For longer storage, freeze portions in airtight containers for up to 2 months. Thaw overnight in the fridge, then reheat gently as above. Just a heads up—frozen creamed corn may be a little looser in texture, but the flavor stays spot on.

Nutritional Information & Benefits

This steakhouse creamed corn recipe is comforting without being overly heavy. Here’s a general breakdown for one serving (about 1 cup):

• Calories: ~220
• Fat: ~14g (mostly from cream and butter)
• Carbohydrates: ~22g (from corn and a touch of sugar)
• Protein: ~4g
• Fiber: ~2g

Corn is a good source of fiber, B vitamins, and antioxidants like lutein and zeaxanthin. The dairy provides calcium and a bit of protein. With gluten-free and dairy-free swap options, it’s easy to adapt for most diets. Allergens to watch: dairy, and sometimes gluten (if not using GF flour).

From a wellness perspective, I love that this recipe delivers comfort and flavor while still sneaking in some nutrients. If you’re watching your fat intake, use light cream or half-and-half. And for those counting carbs, just reduce the sugar—it’ll still taste amazing.

Conclusion

If you’re searching for a side dish that’s simple, satisfying, and guaranteed to impress, this steakhouse creamed corn recipe is it. The creamy texture, sweet corn flavor, and hint of peppery warmth make every bite memorable. It’s the perfect comfort food—easy enough for busy nights, special enough for celebrations.

Feel free to play with the recipe and make it your own. Add a spicy twist, swap in vegan ingredients, or toss in extra cheese—no rules, just good taste. Personally, this dish brings back cozy memories and always makes my table feel a little more festive. I hope it does the same for you.

Give it a try, share your tweaks in the comments, and pin this recipe for later! If you snap a pic, tag me—I love seeing your steakhouse creamed corn creations. Happy cooking, and stay cozy!

FAQs

Can I use frozen corn for steakhouse creamed corn?

Absolutely! Thaw and drain frozen corn before using—it delivers great texture and flavor, especially when fresh isn’t available.

How can I make this recipe gluten-free?

Just swap the all-purpose flour for cornstarch or a gluten-free flour blend. Mix with cold milk or cream to avoid lumps.

Can I prepare steakhouse creamed corn ahead of time?

Yes! Make it a day ahead, store in the fridge, and reheat gently on the stove with a splash of milk to bring back the creaminess.

Is it possible to make steakhouse creamed corn dairy-free?

Of course! Use coconut cream and unsweetened almond milk, plus vegan butter. Skip the cheese or choose a dairy-free alternative.

What main dishes pair best with steakhouse creamed corn?

It’s amazing with steak, grilled chicken, roast turkey, or baked fish. Also delicious as part of a comfort food spread with mashed potatoes and salad.

Steakhouse Creamed Corn Recipe: Easy Homemade Side for Dinner

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• Author: Dina Howold
• Total Time: 20 minutes
• Yield: 4 servings 1x

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Description

This ultra-creamy steakhouse creamed corn is a comforting, crowd-pleasing side dish made with simple ingredients and ready in about 20 minutes. It delivers rich flavor, velvety texture, and a touch of peppery warmth—perfect for weeknights or special occasions.

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Ingredients

Scale 1x2x3x

• 4 cups corn kernels (fresh, frozen, or canned; about 640g)
• 2 tablespoons unsalted butter
• 1 cup heavy cream
• 1/2 cup whole milk
• 2 tablespoons granulated sugar
• 1 tablespoon all-purpose flour (or gluten-free flour)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Pinch of nutmeg (optional)
• 1/4 cup grated Parmesan cheese (optional)
• 2 teaspoons chopped chives or parsley (optional)
• 1/2 teaspoon smoked paprika (optional)

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Instructions

1. Prep the corn: Measure out 4 cups of corn kernels. If using fresh, slice kernels off the cob. For frozen, thaw and drain excess water. For canned, drain and rinse well.
2. Blend half the corn: Place 2 cups of corn in a blender or food processor. Pulse until mostly smooth, leaving a few chunks for texture.
3. Sauté the corn: Melt 2 tablespoons butter in a large skillet over medium-high heat. Add all the corn (blended and whole). Sauté for 2-3 minutes until fragrant and lightly golden.
4. Mix the cream and milk: In a small bowl, whisk together heavy cream, milk, sugar, and flour until smooth.
5. Simmer and thicken: Pour the cream mixture into the skillet with the corn. Add salt, pepper, and nutmeg (if using). Stir and bring to a gentle simmer. Reduce heat to medium-low and cook for 8-10 minutes, stirring often, until thick and glossy.
6. Add extras (if desired): Stir in Parmesan cheese, chives, or smoked paprika for extra flavor. Taste and adjust seasoning.
7. Serve: Spoon the creamed corn into a warm serving dish. Garnish with fresh herbs or extra cheese. Serve hot.

Notes

Blend half the corn for extra silkiness. Mix flour with cold liquid to prevent lumps. Adjust thickness by simmering longer or adding more milk. For gluten-free, use cornstarch or GF flour. For dairy-free, substitute coconut cream and almond milk. Make ahead and reheat gently with a splash of milk. Garnish with herbs or cheese for extra flavor.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Side Dish
• Cuisine: American

Nutrition

• Serving Size: About 1 cup per serving
• Calories: 220
• Sugar: 6
• Sodium: 350
• Fat: 14
• Saturated Fat: 8
• Carbohydrates: 22
• Fiber: 2
• Protein: 4

Keywords: creamed corn, steakhouse side, comfort food, easy corn recipe, creamy corn, holiday side, gluten-free option, dairy-free option, classic side dish