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. Skip 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.
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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!