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
Ingredients
- 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
Instructions
- 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.
Did you make this recipe?
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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.
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!!!
This recipe is an excellent side dish for corn. Something a little bit different from the norm for those that enjoy corn. The only complaint I have is that the recipe calls for 2 cups of corn for 6 people servings and this is not enough. I increased the corn to 4 cups with all the same measurement of the rest of the ingredients and it was just enough for a nice side dish for 5 people.
This recipe is more then enough, 2 cups is plenty, I finished this dish myself
Such a delightful recipe! I’ll definitely make it again
Making this Thanksgiving
Soooooo good and simple!! Do yourself a favor and double the recipe!! You will thank me later 🙂
Different than sweet creamed corn. Will make again!
Hello!! If I buy canned corn do I drain liquid for this recipe?
Thank you! I can’t wait to try it.
Made this for church dinner. Took home an empty bowl. I really like this creamed corn recipe. I’ll make again.
Made this with the following modifications: fresh thyme instead of dried, doubled it as I was making it for a potluck, and made it ahead up to the oven step two days ahead. It held fine. If you do the same I actually recommend reheating in the microwave and then adding the cheese and broiling in the oven.
I’ll never make another recipe for creamed corn ever again. I’ve made this several times for potlucks and its so easy to throw together and a slam delicious dunk. With the holidays right around the corner, this is on regular rotation!
Incredible! I made it last weekend, used cream instead of milk (as that’s what I had in the house). I sautéed the garlic in the butter before adding the other ingredients. I lightly sprinkled it with Panko bread crumbs and extra parmesan before baking.
Great additions!
My family absolutely loves this creamed corn recipe. We usually add some chopped roasted peppers (red bell pepper, poblano, anaheim, whatever we have on hand) to the corn mixture. Thanks for a great recipe!
Stupid question but How much would you say is 3 cloves of minced garlic. I dont cook enough with garlic to know!
1 medium-size clove of garlic = 1 to 1 1/2 teaspoons minced garlic.
I have made this dish before and it was a hit. So yummy! Quick question: Can this dish be prepared a day before? Not sure if it will have the same outcome. I’m trying to decide if I should make it now and then bake it tomorrow. Thank you!
Adriana, this is really best when made and served the same day.
Quick question – I am going to try this but want to confirm that I should drain the canned corn?? I assume yes, but it does not say for certain and did not see in the comments/questions. Thanks!
Was this a sponsored post? And if so, should this have been stated? Thanks.
Tracy, this partnership was disclosed at the bottom of the post below the recipe.
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.
I’ve made this recipe for creamed corn and I have found that I needed to double the recipe. It’s just that good. I cannot recommend it enough.
Unbelievably Good
Glad you liked it!
Hello! Would this work as a make ahead? Preparing everything a couple of days before thanksgiving, except the last step of roasting in the oven?
I’m cooking for 30 pepole. Just want to know the different measurements for that many ppl, and time, also what to cook in for that many ppl. and how long. plzzz help.
This recipe yields about 6 servings so you can try to multiply the recipe by 5. Hope that helps! 🙂
okay, also can i cook this in a slow cooker??
We have a slow cooker version here: https://damndelicious.net/2013/11/24/slow-cooker-creamed-corn/
Is there a slow cooker version that includes the same ingredients or can this version simply be made in the slow cooker without browning the cheese on top? The one referenced doesn’t have the thyme, garlic and cheese in it which are the BEST part 🙂
Sure! 🙂
Hi, I’m cooking this now. Used ingredients exactly-no modifications. The dish has been baking for 22 mins. and it’s still too soupy. 🙁
My family enjoyed this dish. It has tasty unique flavors so that was a huge plus but I’ll modify it when I make it again. I felt like it needed 4 cups of corn not 2 cups. I only used 4 ounces of cream cheese but thought that was still too cheesy queasy for me. It’s pretty high in calories so I’m going to cut the cream cheese back to 2 ounces, cut back the butter to 2 tablespoons, add 4 cups of corn and mix in 1/2 cup of cheddar. I didn’t like the cheese sprinkled on top. I roasted my corn in the husk – super easy without adding calories. If you’re looking for something different this fits the bill. Thanks.
Hello!
Looking to make creamed corn as a side dish for Easter coming up. Which creamed corn recipe do you like best? This one or the crockpot version?
Thank you,
Jacquelyn
Honestly, I love both, but the slow cooker one is a tad easier. 🙂
Made this Xmas 2017 with roasted corn. I used about 1/2 the cream cheese and added in ripe brie slices to replace it with a layer of brie on top.
I tripled the recipe and still had no leftovers.
Thanks
Tried and loved this recipe!
So easy, and so delicious.
Hi, thank you. Can oregano be used? What other herb do you suggest? Thank you
Yes! You can also use basil.
Can I use another herb besides dried thyme if I do not have thyme? Thank you
Yes, absolutely.
What is the serving size and nutritional values for this recipe?… particularly interested in Carbs/fiber/sugars and Protein. Thank you.
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
I don’t recommend 1\3 cup milk. Was too soupy.
Would this recipe work ok if used my “fresh frozen” corn off the cob that I froze myself this past summer? I was thinking of roasting it first…
Yes, absolutely. What a great idea!
Well, here is corn season, August, and hubby has bought corn and asked me to pleaseeeeeeee make that creamed corn again,your recipe. Made it last year and ,boy, it was a hit. Thank you! !!!!!
I made this a year ago for my husbands family, and now its is a staple at our dinners. Sometimes I’ll make it for just us , too. The smell of the butter and fresh garlic cooking…. makes my mouth water now! Hands down one of the best recipes.
This looks decadent! You did a great job with the photos. Makes me want to reach into the screen for a bite!
Hi. Made for Thanksgiving. I have so many requests for your recipe, so of course i sent it. The creamed corn was awesome. My mom, who strongly dislikes creamed corn, loved it. I had to double since it was Thanksgiving, but it was soooo good.. Thx.
I just made this for my family’s thanksgiving yesterday (30+ people, everyone brings a dish). This was the first dish to be gobbled up and I received so many compliments! So easy!
Totally making this for Thanksgiving this year only I’m going to attempt it in my crock pot. I saw your other crock pot recipe but I REALLY want to use this one. We travel an hour away for our Thanksgiving and oven space is limited so I’m going to attempt using my crock pot instead. I’ll try to remember to let you know how it works.
Just remembering to update this, haha. I think it worked ok in the crockpot. I tripled the recipe (big family) and put it in my large crock pot. I think it might be better cooked in a pan in the oven though because the corn to cheese ratio would be better. Someone stirred my corn without me knowing and it mixed the cheese up in it and so some people didn’t get any cheese and some got big giant globs. It still tasted really good though and I used the leftovers to make a potato, bacon, and corn chowder.
If I want to double up on the recipe, would the cooking time change? And what size pan do you recommend??
Yes, cooking time will have to be adjusted as needed. A 9×13 baking dish should be fine but without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
I know you have the slow cooker recipe – I bought all of the ingredients to make this recipe, but the slow cooker would make things easier. Which recipe do you think is tastier? I want to choose based off of flavor rather than ease!!!
I actually love both so it’s really up to you! 🙂
Which did you choose and liked better? 🙂 I had the same question!
Could this be made in a crock pot? If so, any ideas how (i.e. cook until warmed or longer)?
Nancy, here is my slow cooker creamed corn recipe that you can try out.
This looks so yummy!! I’m making for Easter tomorrow. Have fresh corn on the cobb and was thinking of roasting and cutting off the cobb.
haven’t tried this yet, but how did you get the roasted appearance of the corn, if you add the corn to the skillet after the butter, cream cheese, and milk?
Anthony, I used Trade Joe’s frozen roasted corn.
Can you double the recipe and cook it in the same 9 inch baking dish?
The 9-inch baking dish may be too small when doubling the recipe.
I am making Brunswick stew, which calls for 2 cans of cream corn. Will this recipe work just as well? Thank you
It really depends on the recipe but I don’t see why it wouldn’t work!
I made this for Christmas dinner and it was the first dish gone. Great simple recipe that will definitely become a family tradition. BTW, I prepared it the night before and bake it the next day. PERFECTION!!!
This looked so good I had to try it as a Christmas side dish. And I have to say, OMG was it delicious. Everyone LOVED it! I wish I would have made more. Thanks for sharing!!
I made this for Christmas Eve, tripling the corn and doubling the other ingredients. When I first started stirring it after it had cooked, I was surprised that it looked a bit curdled, but it became smooth and creamy with additional stirring. I used packages of premium white and yellow frozen corn and precooked for two minutes before putting into the slow cooker. Recipe then cooked for four hours.
Today, we had it in our “Left-over Christmas” meal, and it was even more delicious with the flavors having time to settle in. Really recommend this dish. It was an instant family favorite.
This looks fantastic! Do you think this could be prepared a day ahead, refrigerated, and baked the next day?
I actually haven’t tried it myself but I don’t see why it wouldn’t work. I just recommend letting it come to room temperature before popping it in the oven. Hope that helps!
Did you try it a day ahead? I was curious if it worked? Could it work in a crockpot?
Kimberly, this is really best when made and served the same day. However, I do have a slow cooker creamed corn that you can try out: https://damndelicious.net/2013/11/24/slow-cooker-creamed-corn/.
Hi. I made this last Christmas eve and it was a hit! However, I asked you if I could make this in a slow cooker and you gave me another recipe for a slow cooker. My problem is i cant remember which one i used:) i do know i made it with trader joes roasted corn…in a slow cooker i can use the same recipe with the cheddar cheese right? I think thats what i did. I just know it was a hit and i want to make it again:) help:)
so I’m making this for 24 kids for my sons school can I leave this ready over night and just bake it in the morning?
I actually haven’t tried it myself but I don’t see why it wouldn’t work. I just recommend letting it come to room temperature before popping it in the oven. Hope that helps!
So…has anyone tried storing this overnight in a fridge? I want to make it the day before to bring for lunch at work but I’m worried that the cream cheese, butter and garlic mixture would cause it to not last until the following day.
Lidiya, this should keep for at least 1-2 days in the fridge.
This looks so damn good! Creamy and I love the roasted corn and to top it off with 2 kinds of cheese – perfect! Beautiful photographs as well.
I’m totally ok with people not paying attention to the turkey if this is on the table! Thanksgiving is all about the creamed corn and mashed potatoes, and like you said, the fat pants. Yes please!
I am obsessed with Trader Joe’s sweet corn and roasted corn (frozen section) and I always stock up on multiple bags when I go. One of those bags just found the perfect home in this creamy sauce!
Creamed corn is one of those things I loved eating as a kid, but I haven’t eaten it in ages! Definitely need to give this yummy recipe a try!
I’ve never made homemade creamed corn before must try soon!!!
I will try this for sure because I love corn
This looks super yummy. I have a question though–the recipe says:
Combine cream cheese, butter and garlic in a medium saucepan.over medium high heat. Stir in milk until smooth, about 2 minutes. Stir in cream cheese until well combined,
it looks like i am combining the cream cheese in the beginning and adding it in after the milk too?
Sorry, i dont cook too often, and want to get this right
Thanks!
Ruth
No worries – it was actually a typo. The recipe has been updated. Thank you for letting me know!
I love the idea of homemade creamed corn. This looks so scrumptious.
Mmm this looks so rich and creamy! A perfect side to many a different main, I’d say, and I can imagine it works a treat for Thanksgiving as well 😀 I always use either Laughing Cow or Philadelphia cream cheese, so good! 😀 x
My daughter’s have to follow a gluten-free diet. It’s so nice to see Thanksgiving ideas that they can eat! Some creamed corns involve a flour-based white sauce that won’t work for us. Thank you!
This looks so good! Your other creamed corn post always gets me….and now this one, so super creamy and cheesy! Want!