Easy Creamed Corn
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The creamiest, most amazing creamed corn you will ever have – and it’s so easy to make, it’s practically fool-proof!
Featured Comment
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 stretchy pants, eating way too much pumpkin pie while watching football.
Ingredients
Cream cheese
We want to 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 preferred for a creamier consistency but 2% can also be used.
Corn
You can use frozen, canned, or roasted – whichever one you have on hand.
Thyme
Dried or fresh thyme will work beautifully here. You can also add other herbs such as rosemary, sage or oregano.
Cheese
Shredded cheddar cheese really seals the deal here. You can also substitute freshly grated Parmesan.
WHY MAKE HOMEMADE CREAMED CORN
- Quick. This comes together so so fast with just 15 minutes in the oven using easy-to-find ingredients and pantry staples.
- Crowd-favorite. Creamed corn is such a holiday favorite, and a side dish that goes well with anything and everything.
- Flexibility. This recipe is incredibly flexible and forgiving. You can double the recipe as needed to feed a crowd. You can use frozen or canned corn, stir in some cayenne pepper for heat, and/or top with crispy, crumbled bacon and cheese.
CREAMED CORN VARIATIONS
Sugar
A little bit of sugar (about 1-3 teaspoons) can add a hint of sweetness.
Cayenne pepper
For added heat, a little bit of cayenne pepper can go a long way.
Bacon
You can never go wrong with crispy bacon (stirred in and sprinkled on top).
Vegetables
Diced bell peppers can add flavor, texture and color.
Cheese
You can swap out the cheddar cheese for Parmesan cheese.
WHAT TO SERVE WITH CREAMED CORN
Easy Creamed Corn: Frequently Asked Questions
You can use frozen, canned (drained well), or roasted.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
The cream cheese and the whole milk in the recipe will thicken up the creamed corn. 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.
We do not recommend freezing creamed corn as it will separate when frozen.
Easy Creamed Corn
Ingredients
- 6 ounces cream cheese, cubed
- ¼ cup unsalted butter
- 3 cloves garlic, minced
- ⅓ cup whole 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 coat a 9 x 13 baking dish 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.
Video
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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.