Cajun Creamed Corn in 30 Minutes
A rich, savory, slightly spicy Cajun twist on classic creamed corn — made entirely on the stovetop in under 30 minutes. No flour, no canned corn, no shortcuts. This version is creamy, glossy, full of flavor, and the perfect holiday side when you want something fast but impressive.
Whether you’re cooking for Thanksgiving, Friendsgiving, Sunday dinner, or you’re just trying to show out without stressing, this creamed corn is the move.
Why This Recipe Works
Frozen corn > fresh for sweetness, consistency, and natural starch that thickens the sauce organically.
No flour needed — the corn starch, cream cheese, and slow simmer create the perfect creamy texture.
Cajun seasoning adds warmth + depth without making it “spicy.”
Optional jalapeño + mashed texture method lets you customize it old-school Southern style.
Entirely stovetop so your oven stays free for turkey, ham, or whatever chaos is happening on the other burners.
Ingredients
Aromatics
3 tbsp unsalted butter
1 tbsp olive oil
½ yellow onion, diced
1 celery rib, diced
2–3 cloves garlic, minced
Seasoning
1–1½ tsp Cajun seasoning
½ tsp smoked paprika
¼ tsp red pepper flakes (optional)
Salt + black pepper to taste
Corn Base
24 oz frozen sweet corn (2 × 12 oz bags)
Cream Mixture
¾ cup heavy cream
¼ cup whole milk
1 tbsp Better Than Bouillon Roasted Chicken Base
1 tsp sugar
Finish
2 tbsp cream cheese
¼ cup grated Parmesan OR white cheddar
1–2 tbsp butter (for gloss + richness)
2–3 tbsp sliced green onions
½–1 tsp lemon juice (a small squeeze for brightness)
Optional Customizations
Jalapeño: 1 diced, added after celery
Old-School Texture: Mash 1 cup of cooked corn before adding cream
How to Make Cajun Creamed Corn
1. Sauté the Aromatics
Heat butter and olive oil in a large skillet over medium heat.
Add onion and celery and cook 3–4 minutes, until softened.
Optional:
Add diced jalapeño here if you want heat.
Add garlic and cook 30 seconds.
2. Bloom the Spices
Stir in:
Cajun seasoning
Smoked paprika
Red pepper flakes
Let the spices toast in the butter for about 20–30 seconds to wake everything up.
3. Add the Corn
Pour in all the frozen corn.
Cook 3–4 minutes until it releases moisture and starts sizzling.
If you want old-school texture:
→ Scoop out 1 cup, mash with a fork, then add back in.
4. Add the Cream Mixture
Stir in:
Heavy cream
Whole milk
Chicken base
Sugar
Let the mixture simmer 5–7 minutes, stirring occasionally, until thickened.
5. Make It Creamy
Turn heat to low.
Add:
Cream cheese
Parmesan or white cheddar
Stir until fully melted and glossy.
6. Finish It
Stir in:
1–2 tbsp butter
A tiny squeeze of lemon juice
Salt + pepper to taste
Top with sliced green onions.
Serve warm.
Tips for the Best Creamed Corn
Use frozen corn. It’s sweeter and stays plump.
Don’t rush the simmer. 5–7 minutes is essential for thickening.
Taste your Cajun seasoning. Some are salty — adjust accordingly.
Cheese choice = personality. Parmesan = savory. White cheddar = creamy + luxurious.
Lemon at the end only. Too much will thin the sauce; just a tiny squeeze wakes it up.
Want it thicker? Just simmer longer — no flour needed.
Jalapeño Add-In Notes
If you want heat or flavor depth:
Add diced jalapeño after celery but before garlic.
Seeds in = real heat.
Only want flavor? Remove seeds + membrane.
Fresh jalapeño at the end also works for brightness.
Old-School Southern Texture Hack
For the mashed-style creamed corn your grandma might’ve made:
After the corn cooks for 3–4 minutes, remove 1 cup
Mash with a fork or pulse twice with an immersion blender
Add it back before adding the cream mixture
Gives you instant nostalgia + thickness.
What to Serve This With
Smoked turkey
Honey baked ham
Cajun chicken thighs
BBQ brisket
Fried chicken
Any holiday spread where you want a sleeper-hit side