Easy Creamed Corn
Fool-proof easy creamed corn! Rich, creamy, and so buttery. An absolute must-have Thanksgiving or holiday side dish that everyone will love!
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
Equipment
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.
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.