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–+ servings
A bowl of creamy corn topped with finely chopped parsley, set on a white surface with a blue napkin and herb sprigs nearby.
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5 from 3 votes

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.
Prep Time5 minutes
Cook Time20 minutes
Course: Side Dish, Sides, Sides, Salads & Vegetables
Cuisine: American, Sides
Diet: Gluten Free
Keyword: cream corn, creamed corn, creamed corn with frozen corn
Servings: 8
Calories: 296cal

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.
    A metal skillet filled with corn kernels, dollops of cream cheese, cubes of butter, and seasonings, ready to be cooked.
  • After 15 minutes, remove the lid, and stir everything together.
    A large skillet filled with creamy corn garnished with small pieces of parsley on a white countertop.
  • Cook for about 5 minutes, uncovered, or until smooth and creamy; stir frequently.
    A wooden spoon holds a serving of creamy corn in a large metal pan, garnished with chopped herbs.
  • Taste and check for seasoning balance, and add additional salt, pepper, seasonings, etc. as desired to taste.
    A spoonful of creamy corn casserole garnished with chopped parsley, held above a dish filled with more of the casserole.
  • 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
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