Easy Creamed Corn
This post may contain affiliate links. Please see our privacy policy for details.
Fool-proof easy creamed corn! Rich, creamy, and so buttery. An absolute must-have Thanksgiving or holiday side dish that everyone will love!
Featured Comment
Why you’ll love HOMEMADE CREAMED CORN
- Comes together so quickly. Skip the canned creamed corn! This easy side dish comes together lightning fast with just 15 minutes in the oven using easy-to-find ingredients and pantry staples.
- Great for all occasions. Whether it’s a high holiday (Thanksgiving, Christmas, or Easter), a quick weeknight dinner, or a casual get-together with friends, creamed corn is a side dish that just goes well with anything and everything.
- Make-ahead recipe. You can easily make this ahead of time, reheating in the microwave, stovetop, or slow cooker for easy serving (and warming).
- Completely customizable. This recipe is incredibly flexible and forgiving. You can easily double the recipe as needed to feed a large crowd, use frozen or canned corn, stir in some cayenne pepper for heat, or top with crispy, crumbled bacon.
What is creamed corn?
Also called cream-style corn or soup corn, creamed corn is a traditional American side dish made by cooking whole sweet corn kernels with butter, heavy cream, milk, flour, and cheese.
Key Ingredients
Cream cheese
Use “brick” cream cheese, not whipped. It will add all the lovely rich and creamy textures here.
Butter
For more added richness (and because it’s the holidays).
Garlic
Bringing in all the flavor here.
Milk
Whole milk is ideal for a creamier consistency but 2% can also be used.
Corn
Use fresh, canned, or frozen – whichever one you have on hand (more on that below).
Thyme
Dried or fresh thyme will work beautifully here. You can also add other herbs on hand such as rosemary, sage, or oregano.
Cheese
Shredded cheddar cheese really seals the deal here! You can also substitute freshly grated Parmesan.
Types of corn to use
- Fresh corn on the cob (3-4 ears, roughly 2 cups corn kernels): fresh yellow or white corn will provide the best flavor and texture, slicing the kernels off the cobs prior to using
- Pro tip: scrape the cob (after cutting off the kernels) to release some of the sweet corn milk
- Canned whole kernel corn (1 15-ounce can): using canned corn offers pantry convenience, shelf stability, and a fast prep time, draining well before using
- Frozen sweet whole kernel corn (12 ounces): frozen corn is another popular option, especially when fresh corn is out of season; thawing and draining thoroughly
How to make creamed corn
- Combine the base. Combine the cream cheese, butter, and garlic in a medium saucepan over medium high heat until it is fully blended and a smooth sauce forms. Pour in the milk, stirring occasionally, until it is heated through.
- Add the corn and seasonings. Stir in the corn, fresh or dried thyme, salt, and pepper until well combined.
- Bake. Transfer the mixture to a greased 9 x 13 baking dish and sprinkle with cheese. Bake at 375°F for 15-17 minutes until bubbly. Pro tip: use an oven-safe skillet to combine and heat the mixture and bake without transferring to a new baking dish.
- Serve. Sprinkle with parsley or chives, and serve warm.
CREAMED CORN VARIATIONS
- Add some sweetness. A little bit of sugar, about 1-3 teaspoons, can offset some of the flat tasting out-of-season corn.
- Make it spicy. Stir in a pinch of cayenne pepper to add a kick of heat.
- Finish with bacon. Stir in or sprinkle crispy bacon crumbles or pancetta on top when serving (crowd-favorite option).
- Add vegetables. Add diced red bell peppers to the mix, adding flavor, texture, and a pop of color to the dish.
- Use a different cheese. Swap out the cheddar cheese for Parmesan (Parmigiano-Reggiano) for a savory, nutty kick or smooth-melting Gruyère cheese for mild, sweet, nutty flavors.
How to make creamed corn ahead of time
Cook ahead of time and reheat 1-3 days in advance.
- Cook fully. Prepare the creamed corn as directed in the recipe.
- Let cool. Let the creamed corn cool completely.
- Store in the fridge. Once cooled completely, transfer the creamed corn to an airtight container in the refrigerator.
- Reheat. Adjust the consistency as needed by adding a splash of milk to loosen.
- Stovetop option: Warm the creamed corn gently on the stovetop over low heat, stirring often until warmed through.
- Slow cooker option: Add the chilled creamed corn to a 6-qt slow cooker and cook on low heat for 1-2 hours until warmed through. Switch the slow cooker function from low to warm, keeping it warm for no longer than 2 hours. Stir every 30 minutes, adding a splash of milk, if needed.
WHAT TO SERVE WITH CREAMED CORN
Tools For This Recipe
Easy Creamed Corn: Frequently Asked Questions
This recipe works well with any corn on hand – fresh, canned, or even frozen corn.
Thyme, rosemary, chives, and scallions are all excellent options. If substituting dried herbs for fresh, use 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs.
The cream cheese and the whole milk in the recipe will naturally thicken up the creamed corn. But for an even thicker consistency, 1 tablespoon all-purpose flour can be whisked in with the cream cheese and butter.
Yes! Creamed corn, once cooled completely, can be stored in an airtight container for 3 days, reheating in the microwave or stovetop until warmed through.
Creamed corn is not an ideal candidate for freezing as it will separate once frozen and thawed.
Easy Creamed Corn
Video
Ingredients
- 6 ounces cream cheese, cubed
- ¼ cup unsalted butter
- 3 cloves garlic, minced
- ⅓ cup whole milk
- 2 cups corn kernels, fresh, canned or frozen
- 2 sprigs fresh thyme
- Kosher salt and freshly ground black pepper, to taste
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Preheat oven to 375 degrees F. Lightly coat a 9 x 13 baking dish with nonstick spray.
- Combine cream cheese, butter and garlic in a medium saucepan over medium high heat until blended.
- Stir in milk until smooth.
- Stir in corn, thyme, salt and pepper until well combined.
- Spread corn mixture into the prepared baking dish; sprinkle with cheese. Place into oven and bake until bubbly, about 15-17 minutes.
- Serve immediately, garnished with parsley, if desired.
Equipment
Notes
- Scrape the cob. If using fresh corn, scrape the bare cobs (once the kernels have been cut off) directly into the saucepan to collect some of the sweet, starchy liquid and pulp, serving as a natural thickener.
- Drain canned corn. Canned whole-kernel corn is a great option in a pinch but be sure to drain the canning liquid thoroughly prior to using to avoid a watered-down, overly salty dish.
- Thaw frozen corn. Frozen corn kernels should be thawed and drained thoroughly beforehand to prevent a watery creamed corn.
- Make it extra creamy. Blend 1 cup of the creamed corn with a splash of milk, stirring it back in for a thick, velvety consistency.
- Add a garnish. Garnish with crumbled bacon or chopped fresh chives for a restaurant-quality finish.
- Loosen with a splash of milk. If the creamed corn thickens too much upon sitting, stir in a splash of milk to loosen as needed.
- Save on oven space. Need extra oven or stovetop real estate? Try this slow cooker version instead.
- Skip freezing. The dairy in the creamed corn may separate once thawed.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Prepping for Thanksgiving dinner and had to finally leave a review. I’ve lost count of how many years/times I’ve made this recipe. I always double it. It’s our go-to. THE BEST!!! Thank you! Thank you!!
Delicious! Followed the recipe to a ‘t’ and out came a delicious masterpiece.
I’d especially recommend it to those who overcook their meat, the dish is so juicy nobody will notice the meat
I made it – it was so delicious!! 9 X 13 pan is too large for 2 cups of corn. I used 8 x 8.
This is the most AMAZING creamed corn recipe ever. I was looking for an alternative to the usual staple of plain buttered corn for Thanksgiving and happened upon this. I’ve been making it for a number of years now and EVERY time, it gets raving reviews by different groups of friends and family. I’m asked to bring it every year and sometimes, for other occasions beyond the holiday. It’s rich and delicious!
I did follow a suggestion on a review posted a long time ago to use Trader Joe’s Roasted Mexican corn which isn’t spicy at all and gives it the best flavor. I haven’t looked back since. I won’t use anything else. I make this recipe as is outside of doubling it and using fresh Thyme. If you’re looking for a crowd pleaser this is it!
My family loves this! What kind of cheddar do you recommend? Mild, sharp, extra sharp. I never know what to use.
Simple, easy to make recipe. I thought it was very good, but the corn seemed a bit undercooked even after 17 minutes. I will make again and maybe cook a bit longer. Great alternative to just serving plain buttered corn.
This EASY CREAMED CORN is very good, I love this recipe and so does my family every time I make it.
What Corn did you use in the video?
I crave this! It’s simply amazing! I’ve also made it in a pot too and it comes out yummy.
Oh my goodness!! This recipe is wonderful!! Soo delicious. Thank you so much for sharing.
This is so easy and delicious! I could just drink the sauce. I bring this to Thanksgiving and any large gathering. Everyone loves it!
I love this recipe and so does my family every time I make it! Thank so much for a great one! It’s a success during any bbq meal and also a favorite during thanksgiving!
Can you make this in a crockpot? If so, what temperature and how long? Thanks! Can’t wait to try this!
Excellent!
Loved this! Made a double batch for Christmas and made it all on the stovetop in only half an hour. I used 4 cans of drained canned corn, 12 oz cream cheese and kept the other ingredients as called for in the recipe as I didn’t want it to be soupy. The thyme was a bit much for me but others didn’t mind it. I made extra just in case and now I have leftovers. What can I do with the leftovers? I’m making ham & bean soup with my leftovers and I’m wondering if I could my leftover creamed corn in? Do you think the cream cheese would curdle? Help!
I don’t normally leave reviews BUT my 13 year old daughter is the pickiest eater. She practically ate the ENTIRE pan of this cream corn and begged her grandma for the recipe. So, long review short…this will be made for Christmas dinner this year and probably once a week for the rest of her life.
This recipe is unbelievable! I can’t believe how good this is! My husband said..” I just want you to know… that if I were ever in prison, I would kill for that corn!”
Is there any chance I can quadruple this recipe and cook it in a 6.5 quart Dutch oven with the same outcome??
Thank you!
I doubled in a Dutch oven but only used 2 cloves of garlic and fresh and dried thyme combo, for a side for Thanksgiving at my dad’s. Had everything prepared for the oven and threw it in for 20 mins at their house as we set the table and it was the hit of the night!!!
We had this creamed corn today for Thanksgiving. Everyone raved ! Best they have ever had. Us too. Yum !
Can this be made in a crock pot? I’d like to serve it at Thanksgiving. Thank you for so many delicious recipes!
Truly one of the yummiest thing I’ve ever had. My boyfriend says it’s the first time he’s every really like corn. He asked me to make it two nights in a row. Absolutely fantastic!!!