Easy creamed corn with cream cheese is the most delicious side dish. Corn in rich cream sauce is a popular holiday table addition, but it can also be served with any weeknight meal! Make this quick veggie side on the stovetop in just 15 minutes.
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Cream style corn is a must for Thanksgiving dinner and Christmas dinner. It's the ultimate addition to your spread of turkey, spiral ham, cranberry sauce, creamed peas, roasted Brussels sprouts and pumpkin pie.
Now, of course, you can enjoy this yummy side dish any time of year but I usually serve it during the holidays. I'll often make an exception if we grill steaks for a special occasion. Steak and creamed corn is an unbeatable combo.
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Why You'll Love It
Insanely delicious: Sweet, plump corn kernels and salty cream cheese with the perfect seasonings and a touch of maple syrup? You just can't go wrong!
Quick, easy recipe: Straightforward steps, simple ingredients, ready in 15 minutes and yet still the biggest crowd pleaser.
Versatile: Though I make creamed corn for my holiday dinners, it's pretty darn versatile and can be paired with pretty much any baked or grilled protein: chicken, steak, salmon, pork chops, you name it!
Recipe Grocery List
- Frozen corn: Or fresh/canned. If using canned corn, be sure to drain liquid.
- Cream cheese: One, 8oz block of full-fat creamed cheese.
- Unsalted butter: Or salted. Reduce or eliminate added salt and adjust seasonings at the end if you go this route.
- Whole milk: Or half and half. You can also use heavy cream if you want your corn to be extra rich.
- Maple syrup: A touch of sweetness to balance out flavors. White sugar would also do the trick!
- Seasonings: I add salt and crushed red pepper flakes. Feel free to add or eliminate spices if you want.
- Optional toppings or garnish: Leave your corn plain or add some toppings like chives, fresh parsley, chopped green onions, extra red pepper flakes, a sprinkle of parmesan cheese or cheddar cheese!
Making Cream Cheese Corn
Keep scrolling for the full recipe card and measurements. We’ll start here with a quick overview!
Measure ingredients:
- Start by pouring corn kernels into a large skillet, saucepan or pot.
- Cube butter and cream cheese, add both to the saucepan along with salt and crushed red pepper flakes. Roughly mix.
Heat & serve:
- Turn stove top heat to medium-low and stir often as ingredients begin coming together.
- Once everything is fully melted and the corn kernels become plump, promptly remove pot from heat. If cream cheese overheats, it'll begin to separate.
- Transfer to a serving bowl and add garnish if desired. Enjoy!
Stacey's Top Tips 🌽
- Cubing cream cheese and butter takes a little extra effort but it'll help everything melt together faster. You can skip this step, it'll just take a little longer for everything to combine.
- Don't let your corn sit on the stovetop burner too long. When cream cheese overcooks it can begin to separate!
Recipe Variations
- Slow cooker: Easily make crock pot creamed corn by measuring these same ingredients into slow cooker and heating until fully melted.
- Blend it! For creamier texture you can transfer all, or some, of your creamed corn to a blender and pulse to puree kernels. You can also do this with an immersion blender.
- Béchamel: Instead of cream cheese, make cream corn with béchamel style sauce!
- Extra sweet: Add more maple syrup if you want a sweeter cream corn.
- Spicy: For an extra kick add cayenne pepper, extra chili flakes or a can of diced jalapeños.
- Bacon: Cook up a few slices of crispy bacon, crumble and sprinkle over your cream cheese corn.
Make Ahead & Storage
Storing leftovers: Place cooled leftovers in an airtight container or Ziploc bag. Store in the refrigerator for 3-4 days or freeze up to 3 months.
How to reheat: Reheat in a pot on the stovetop or use your microwave. If reheating from frozen, cream cheese may look a bit grainy at first. Once fully warmed, everything will melt together and creamy texture will be restored! Add a splash of milk or cream to thin if the corn is really thick.
Make ahead: This creamed corn recipe is a great make-ahead side for the holidays because it stores and reheats really well.
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Creamed Corn With Cream Cheese
Equipment
- 1 Large saucepan, pot or skillet *I like using one with a lid so I can keep my corn warm once it's done!
Ingredients
- 24 ounces corn kernels *frozen, fresh corn, or canned (drain can liquid)
- 8 ounce block cream cheese
- 4 tablespoons unsalted butter *see note below
- ⅓ cup whole milk *or half and half/cream
- 1 & ½ tablespoons maple syrup *or white sugar
- 1 & ¼ teaspoon salt
- 1 teaspoon crushed red pepper flakes *see note below
Optional toppings/garnish:
- Chives, fresh herbs, chopped green onions, extra red pepper flakes, a sprinkle of parmesan cheese or shredded cheddar cheese.
Recipe notes:
Unsalted butter: Salted will also work. Reduce or eliminate added salt and adjust seasonings at the end if you go this route. Crushed red pepper: If you want to use ground black pepper instead reduce to ¼ teaspoon and adjust at the end if necessary. Black pepper is more potent.Video
Nutrition
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