This is the CREAMIEST homemade 🌽🧈 Creamed Corn thanks to a trifecta of cream cheese, heavy cream, and butter. No one said it’s light but it sure is AMAZING! It’s the perfect EASY side dish that’s ready in 20 minutes. Great for family dinners or holidays like Thanksgiving, Christmas, and Easter.
Easy Creamed Corn Recipe
- When you need an extremely easy side dish that’s guaranteed to become a family favorite among even the pickiest of eaters, my creamed corn recipe is The One!
- The recipe truly is as easy and adding all the ingredients at the same time to a skillet, simmering for about 20 minutes, and the best creamed corn of your life is ready.
- It’s an easy last-minute side dish that you can throw together for busy weeknight dinners because that creamy sauce goes great with just about anything from pork chops to roast chicken.
- This creamed corn recipe will be a annual hit at holiday meals including Thanksgiving, Christmas, and Easter celebrations. I also have a Creamed Corn Casserole that’s a big hit with folks to check out, too!
Ingredients in Cream Corn
- Corn – If you’re making this during summer corn season and have fresh sweet corn from the cob, use it. However, that’s a short window and using frozen corn is just fine. I prefer frozen corn to canned corn kernels, but that will work too. Drain it well.
- Cream cheese – Use full fat, brick-style cream cheese. It’s the secret ingredient that keeps this creamed corn side dish recipe next-level creamy!
- Butter and Heavy Cream – Add creaminess and create the perfect saucy texture. I’ve seen recipes that use half-and-half or whole milk but I love heavy cream for true cream corn.
- Seasonings – Garlic powder, onion powder, ground thyme, salt, pepper, and optional parsley lend savory flavor to this simple side dish.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How To Make Cream Corn Recipe
- Add all ingredients to a large skillet, saucepan, or Dutch oven.
- Cover and cook for 15 minutes over medium heat on the stove until the cream cheese and butter melts.
- Remove the lid, stir the corn mixture, and cook for another 5 minutes until the milk mixture is smooth and creamy.
- Optionally garnish with fresh parsley and place in a serving bowl. Variations – If you have other fresh herbs including cilantro, or try bacon bits or Parmesan cheese.
Creamed Corn
🌽🧈 The CREAMIEST creamed corn thanks to a trifecta of cream cheese, heavy cream, and butter. Such a quick and EASY side dish that's ready in 20 minutes. Great for family dinners or holidays including Thanksgiving, Christmas, and Easter.
Equipment
Ingredients
- 5 cups corn, (fresh or frozen, see Notes below for more specific details)
- 8 ounces cream cheese, cubed or sliced into about 8 large hunks (use full-fat, brick-style cream cheese)
- 4 tablespoons unsalted butter, sliced into about 4 pieces
- ½ cup heavy cream
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon ground thyme
- ½ teaspoon freshly ground black pepper, or to taste
- Fresh parsley, finely minced; optional for garnishing
Instructions
- To a large skillet or Dutch oven, add all the ingredients (except parsley), cover with a lid, and heat over medium heat for about 15 minutes. Stop to check once midway through and see if you can stir a bit.
- After 15 minutes, remove the lid, and stir everything together.
- Cook for about 5 minutes, uncovered, or until smooth and creamy; stir frequently.
- Taste and check for seasoning balance, and add additional salt, pepper, seasonings, etc. as desired to taste.
- Optionally garnish with fresh parsley and serve immediately.
Notes
Corn: If you’re lucky enough to have fresh corn, you can use it. You’ll want to parboil the corn on the ears to tenderize it, and then shave it off to yield 5 cups. Frozen is my go-to for ease. If you can, allow it to thaw on your countertop for about an hour before you begin the recipe but if you forget, you can add it straight from the freezer, noting it may take longer than 15 minutes to come up to temperature. Canned corn is my least favorite option personally, but you can use it. Make sure to drain it well.
Storage: Leftovers will keep airtight in the fridge for up to 4-5 days. Reheat gently in the microwave for about 1 minute, or as necessary to gently rewarm. Take care not to over-do the heat because you need to be mindful of the cream and dairy proteins.
Nutrition
Serving: 1serving, Calories: 296cal, Carbohydrates: 23g, Protein: 6g, Fat: 22g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 60mg, Sodium: 386mg, Potassium: 278mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1031IU, Vitamin C: 6mg, Calcium: 46mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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