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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I did follow a suggestion on a review posted a long time ago to use Trader Joe’s Roasted Mexican corn which isn’t spicy at all and gives it the best flavor. I haven’t looked back since. I won’t use anything else. I make this recipe as is outside of doubling it and using fresh Thyme. If you’re looking for a crowd pleaser this is it!