This lawry's creamed corn recipe is so addicting, you can't stop at just one bite! Creamy sweet corn with lawry’s seasoned salt makes the perfect sweet & salty combo. This popular side dish is soon to be your favorite side dish for Thanksgiving, Christmas, and Easter!
I have a confession... my favorite part of Thanksgiving is creamed corn. Trust me, I get the looks every time I say that, but it's true. Last Thanksgiving, I had to bring a dish for dinner at my in-laws house. I showed up with creamed corn and no one seemed very interested. After eating dinner, we go around the table and say what food item was our favorite. And this lawrys creamed corn recipe won!
Butter: You will need only 2 tablespoons butter for this recipe. My favorite butter is Kerrygold.
Corn: This creamed corn recipe has very simple ingredients, corn being one. It calls for 24 ounces of frozen corn kernels. Frozen corn is better than canned corn for this recipe as it has significantly less salt.
Heavy cream: Heavy whipping cream is what makes this cream corn so creamy! 1 full cup at room temperature is needed.
Sugar: Not much sugar is needed for this creamed corn since the sweet corn is already sweet. Just 2 tablespoons of added granulated white sugar will do the trick.
Seasonings: The seasonings in this recipe is what takes it over the top! You will need ½ teaspoon salt, ½ teaspoon ground pepper, and 1 teaspoon lawry's. Lawry's seasoning has a distinct garlicy, peppery taste.
Garlic: Garlic in this recipe gives it that savory component. 3 cloves of finely minced garlic is needed.
Milk: The milk is added to the flour to create a paste. This combination gives the creamed corn that thick viscosity. You will need ½ cup milk.
Flour: You will need 3 tablespoons of all purpose flour to be the thickening component in the paste.
Cheese: This is extra, but also necessary, parmesan cheese! ¼ cup of parmesan cheese gives the creamed corn that cheesy top. I love the sharpness it adds to the dish. If you buy parmesan cheese in bulk, you can use excess cheese to make my cast iron spinach artichoke dip!
Thyme: Fresh thyme adds an herby component to a rich side dish.
Find the full ingredient measurements and instructions in the recipe card below!
variations and substitutions 📖
You can substitute frozen corn for fresh whole kernel corn. Use the same amount of fresh corn as frozen corn is listed in the recipe. About 4 ears of corn should be 24 ounces. Make sure you boil your ears of fresh corn for a couple minutes before adding them to this creamed corn recipe.
Add whatever herb is your favorite. The purpose of the herb is to brighten up the richness of the creamy dish. If you like basil, rosemary, sage, or any other herb, substitute the fresh thyme for that!
tips & tricks 👩🏻🍳
Thicken to your desired consistency! If you prefer a thinner creamed corn only cook for 5 minutes in step 4, whereas if you like a super thick creamed corn (how I like it) cook for 10 minutes in step 4.
If you like burnt cheese (who doesnt?!), broil the creamed corn for 1-2 minutes after baking. This extra little heat will make the top have that golden brown crust and taste like burnt cheese. Broil on high for 1-2 minutes, keeping an eye on it to make sure it doesn't burn burn.
step by step instructions 🔪
Prior to starting, preheat the oven to 400F. Grease a 8x8 shallow casserole dish with butter.
Step 1 - Add corn. In a large saucepan over medium heat, melt butter. Then add the frozen corn.
Step 2 - Add seasonings, cream, garlic, and sugar. Then add the heavy cream, sugar, salt, Lawrys seasoning, pepper, and garlic in the heavy saucepan.
Step 3 - Flour mixture. In a small bowl, whisk together the 3 tablespoon flour and milk.
Step 4 - Pour into the corn and simmer. Pour the flour mixture into the corn mixture. Simmer for 5-10 minutes until the corn mixture begins to thicken. There should still be a little liquid but the consistency should be thick and creamy.
Step #5 - Put into baking dish. Place corn into the prepared baking dish. Be sure to get all those creamy corn kernels from the bottom of bowl.
Step #6 - Top and bake. Sprinkle the parmesan cheese on top. Place the creamed corn in the preheated oven and bake for about 10 minutes, until the cheese is completely melted and bubbly. Top with chopped fresh thyme and serve warm.
serving suggestions 🍽️
Serve warm with a serving spoon and topped with fresh chopped herbs.
storage & reheating ⏲️
Store leftovers in an airtight container in the refrigerator for up to 5 days.
You can also make this creamed corn ahead of time for the next day! Prepare up to step 5, then cover with plastic wrap and refrigerate. When ready to eat, simply bake for 10-15 minutes & sprinkle fresh herbs on top.
You can reheat this creamed corn on the stovetop, oven, or microwave. Reheat on the stove top on low heat for 5-10 minutes until warm through. Bake in the oven for 10 minutes at 350F in a covered dish. Warm in the microwave in 30 second increments for up to 2 minutes until bubbly.
Cream-style corn uses a blend of pureed corn kernels and fresh, whereas creamed corn is typically whole corn kernels mixed with cream.
If your cream corn is not getting to your desired thickness, try to keep cooking it until the liquid evaporates. Even letting it simmer on low for a few minutes can quickly change the consistency from watery to thick and creamy.
Yes! While the ingredients in the creamed corn cool, it will make the overall consistency thicker.
how to video 🎥
other thanksgiving side dishes
It warms me up to see you make my recipes! Tag me on instagram @essenceeats so I can see your remakes. If you made this recipe, I would love to hear your thoughts in the comment section below. Also, please leave a star rating while you're there ☆