Definitely! You can make this creamed corn recipe up to 3 days ahead of time. Be sure to store it in the refrigerator, in an airtight container.  When it is time to reheat, reheat slowly at a low temperature to prevent separation and/or curdling. If your creamed corn does begin to separate, simply remove it from heat, stir to recombine, and then return to the stove at a lower temperature.  You can also freeze any leftover creamed corn for up to a few months, but the texture might be altered a bit after thawing.