Easy Creamed Corn
The creamiest, most amazing creamed corn you will ever have – and it’s so easy to make, it’s practically fool-proof!
What’s Thanksgiving without creamed corn? I mean it’s really one of the best side dishes on your holiday table, and it’s the one thing I truly look forward to on turkey day. That and wearing the fat pants and eating way too much pumpkin pie.
But the creamed corn. Yes. That amazingly creamy, buttery goodness. It’s so good, you”ll want to pile on about 2-3 servings at once before anyone else gets a chance to load up. After all, you don’t want to run the risk of losing out on that once-a-year creamed corn.
And it’s not creamed corn without PHILADELPHIA Cream Cheese. Going from farm to fridge in just six days, and using fresh local milk and real wholesome cream, this is the only brand of cream cheese that I use. Not to mention, it’s an absolute must to get that epic creaminess in a dish like this!
Oh and that cheesy, crusted topping – you can’t forget about that either. But just be warned that if this is on your Thanksgiving table, no one will pay any attention to the turkey at all!
Easy Creamed Corn
- 6 ounces PHILADELPHIA Cream Cheese, cubed
- ¼ cup unsalted butter
- 3 cloves garlic, minced
- ⅓ cup milk
- 2 cups corn kernels, frozen, canned or roasted
- ½ teaspoon dried thyme
- Kosher salt and freshly ground black pepper, to taste
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley leaves
- Preheat oven to 375 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
- Combine cream cheese, butter and garlic in a medium saucepan over medium high heat. Stir in milk until smooth, about 2 minutes. Stir in corn until well combined, about 2 minutes. Stir in thyme; season with salt and pepper, to taste.
- 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.
Disclosure: I have been selected by Kraft Foods to be a spokesperson for PHILADELPHIA Cream Cheese. While I have been compensated for my time, my opinions are my own.