13 Buttery Cream Corn Recipes for Sides
I still remember the golden afternoons of my childhood, gathered around my grandmother’s farmhouse table in rural Iowa. Her creamed corn was the star of every Sunday supper—a silky, buttery embrace that transformed humble corn kernels into pure comfort. That simple side dish, simmered with fresh cream and a generous pat of butter, had the power to quiet even the rowdiest family debates. It was magic in a skillet, and it’s those flavors I’ve chased ever since.
Fast forward to last summer, when I turned my backyard corn patch into a mad scientist’s lab. Overripe ears begged for experimentation, so I whipped up batch after batch, infusing the classic with smoky bacon, fiery jalapeños, and even a touch of truffle oil. These twists elevated creamed corn from nostalgic sidekick to dinner table MVP, proving it’s as versatile today as it was back then—perfect for barbecues, holiday feasts, or weeknight wins.
In a world obsessed with trendy mains, buttery cream corn deserves a comeback. It’s quick, budget-friendly, and endlessly adaptable, packing vitamins from the corn while indulging that crave for creamy richness.
Classic Buttery Cream Corn
This timeless recipe sticks to the basics: 4 cups fresh or frozen corn kernels, 1 cup heavy cream, 4 tablespoons unsalted butter, salt, and pepper to taste. Sauté the corn in butter over medium heat for 5 minutes until softened, stir in cream, and simmer for 10-15 minutes, mashing some kernels for thickness. Season generously.
It’s the ultimate crowd-pleaser—rich, velvety, and ready in under 30 minutes—delivering nostalgia with a boost of corn’s natural sweetness and fiber for gut health.
Cheesy Buttery Cream Corn
Combine 4 cups corn kernels, 1 cup heavy cream, 4 tablespoons butter, 1 cup shredded cheddar, and a pinch of garlic powder. Melt butter, add corn and cream, simmer 10 minutes, then stir in cheese until melted and bubbly.
The cheddar adds gooey indulgence, making it a kid-friendly upgrade that’s higher in calcium and protein, perfect for pairing with grilled meats.
Bacon-Infused Buttery Cream Corn
Start with 4 cups corn, 1 cup cream, 4 tablespoons butter, 6 slices cooked and crumbled bacon, and green onions for garnish. Crisp bacon first, remove, then cook corn in bacon fat plus butter, add cream and simmer 12 minutes, folding in bacon at the end.
Smoky bacon elevates the buttery base, turning it into a savory powerhouse loaded with protein and flavor—ideal for barbecues and low-carb diets.
Spicy Jalapeño Buttery Cream Corn
Mix 4 cups corn, 1 cup cream, 4 tablespoons butter, 2 diced jalapeños (seeded for less heat), and cilantro. Sauté jalapeños in butter 2 minutes, add corn and cream, simmer 10 minutes, garnish with cilantro.
This fiery twist wakes up your palate with capsaicin for metabolism perks, while keeping the creamy comfort—great alongside tacos or burgers.
Garlic Parmesan Buttery Cream Corn
Ingredients: 4 cups corn, 1 cup cream, 4 tablespoons butter, 1/2 cup grated Parmesan, 3 minced garlic cloves. Sauté garlic in butter, add corn and cream, cook 10 minutes, stir in Parmesan for a nutty finish.
Umami-rich and aromatic, it supports immune health from garlic and offers a sophisticated edge for steak dinners.
Herb-Loaded Buttery Cream Corn
Use 4 cups corn, 1 cup cream, 4 tablespoons butter, 2 tablespoons each chopped fresh thyme, parsley, and chives. Cook corn in butter 5 minutes, add cream and herbs, simmer 10 minutes.
Fresh herbs brighten the dish with antioxidants and vitamins, making it a fresh, garden-inspired side that’s light yet luxurious.
Coconut Buttery Cream Corn
Blend 4 cups corn, 1 cup coconut milk, 4 tablespoons butter, lime zest, and a pinch of salt. Simmer corn in butter and coconut milk 12 minutes, finish with lime for zing.
A tropical dairy-free option with healthy fats from coconut, it’s creamy without heaviness—perfect for summer potlucks or vegan swaps.
Truffle Buttery Cream Corn
Ingredients: 4 cups corn, 1 cup cream, 4 tablespoons butter, 1 teaspoon truffle oil, shaved truffles if available. Cook corn in butter and cream 10 minutes, drizzle with truffle oil at the end.
Luxuriously earthy, truffle elevates it to gourmet status, pairing decadently with roasts while keeping prep simple.
Southwestern Buttery Cream Corn
Combine 4 cups corn, 1 cup cream, 4 tablespoons butter, 1/2 cup black beans, diced red bell pepper, cumin, and chili powder. Sauté veggies in butter, add corn, cream, and spices; simmer 12 minutes.
Bold flavors with fiber-packed beans make it filling and festive—excellent for Tex-Mex nights and blood sugar balance.
Asian-Inspired Buttery Cream Corn
Mix 4 cups corn, 1 cup cream, 4 tablespoons butter, 1 tablespoon soy sauce, grated ginger, sesame seeds. Sauté ginger in butter, add corn, cream, and soy; cook 10 minutes, top with seeds.
Sesame and ginger add exotic depth with anti-inflammatory benefits, transforming it into a fusion side for stir-fries.
Loaded Buttery Cream Corn
Ingredients: 4 cups corn, 1 cup cream, 4 tablespoons butter, sour cream, chives, cheddar bits, bacon crumbles. Simmer corn in butter and cream 10 minutes, then load toppings like a baked potato.
Fun and customizable, it’s packed with toppings for extra protein and satisfaction— a hit at parties.
Vegan Buttery Cream Corn
Use 4 cups corn, 1 cup coconut cream, 4 tablespoons vegan butter, nutritional yeast for cheesiness. Blend half the corn for thickness, simmer all with cream 12 minutes, stir in yeast.
Plant-based perfection with no compromise on creaminess, full of whole-food nutrients for guilt-free indulgence.
Instant Pot Buttery Cream Corn
For the pressure cooker: 4 cups corn, 1 cup cream, 4 tablespoons butter, salt. Add all to Instant Pot, pressure cook 2 minutes, quick release and stir.
Hands-off ease saves time, retaining maximum flavor and nutrients—ideal for busy weeknights.
There you have it—13 ways to butter up your sides with cream corn magic! Whether you’re channeling family traditions or trying a bold twist, these recipes are simple enough for any home cook. Grab some corn and get simmering; your next meal is about to get a whole lot creamier. Which one will you try first? Share in the comments!
