Easy Creamed Corn
This post may contain affiliate links. Please see our privacy policy for details.
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
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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.