Easy Creamed Corn
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Fool-proof easy creamed corn! Rich, creamy, and so buttery. An absolute must-have Thanksgiving or holiday side dish that everyone will love!
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Why you’ll love HOMEMADE CREAMED CORN
- Comes together so quickly. Skipped 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?
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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. 🙂