Creamed Corn Recipe | Rich, Buttery Side Dish for Any Meal

I just made this creamed corn recipe, and wow—it turned out so creamy and comforting. After tasting it, I couldn’t believe how simple ingredients came together into something so rich and satisfying. I kept thinking how this side dish would be perfect for a holiday table or a casual weeknight.

It’s one of those dishes that feels like a warm hug. If you love corn and creamy comfort, you might also enjoy this cozy Cajun corn chowder recipe for another twist on sweet corn goodness.

Ingredients Section

Here are the ingredients I used—with notes from my own experience.

6 ounces cream cheese, cubed — I used “brick” cream cheese (not whipped). It adds richness and a smooth, dense creaminess.
¼ cup unsalted butter — Adds buttery flavor without extra salt; use unsalted so you control seasoning.
3 cloves garlic, minced — Fresh garlic gives a lovely kick; don’t use garlic powder if you want that sharp, fresh flavor.
⅓ cup whole milk — Whole milk gives the best creamy texture; I tried 2% once but it wasn’t quite as lush.
2 cups corn kernels, frozen, canned, or roasted — I used frozen and it worked well; if you roast the corn first, you get a bit of smoky sweetness.
½ teaspoon dried thyme — Fresh thyme works too; it adds a subtle herbal lift.
Kosher salt and freshly ground black pepper, to taste — Always taste as you go so it doesn’t get too salty.
1 cup shredded cheddar cheese — Freshly shredded (not pre-shredded) melts more smoothly and has better flavor.
2 tablespoons chopped fresh parsley leaves — For garnish; adds a nice color contrast and a bit of fresh flavor.

Note: serves about 6 people.

Variations

Here are some alternate ingredient options and tweaks I tried or thought about:

Dairy-free option: Use dairy-free cream cheese and a plant-based butter. Substitute whole milk with unsweetened almond milk or oat milk for a creamy texture.
Cheese alternatives / flavor swaps: Try swapping cheddar for Parmesan or a sharp pepper jack if you like heat.
Make it sugar-free / less sweet: Omit any sugar additions; the natural sweetness of the corn is often enough.
Add-ins for flavor boost:
- Crumbled crispy bacon stirred in or sprinkled on top.
- A pinch of cayenne or chili flakes for mild heat.
- Diced red bell peppers or roasted red peppers for color and sweet crunch.

Cooking Time

Here’s how long it takes:

Prep Time: about 10 minutes
Cooking Time: about 20 minutes in the oven
Total Time: approximately 30 minutes

Equipment you need

Here’s what I used to make this creamed corn, and why each thing is helpful:

Saucepan — to melt butter, heat the milk & mix cream cheese with garlic.
9×13-inch baking dish — for spreading out the corn mixture and baking it until bubbly.
Oven — needed for the oven-baked version so the cheese melts nicely and topping browns a little.

How to Make an Easy Creamed Corn Recipe?

Here is the step-by-step of how I made the Easy Creamed Corn.

Step 1: Prepare and cook the base

I begin by preheating the oven to 375°F, and lightly greasing a 9×13 baking dish. Then I combine cream cheese, butter and garlic in a medium saucepan over medium-high heat. I stir in whole milk until it becomes smooth—just about two minutes.

Step 2: Add the corn and seasoning

Next, I fold in the corn kernels (frozen/canned/roasted) and the thyme. I taste and season with salt and freshly ground pepper. The mix becomes thick, creamy, and textured nicely.

Step 3: Transfer, top, bake, and finish

Once the creamy corn mixture is ready, I spread it into the prepared dish. Then I sprinkle shredded cheddar all over the top. Into the oven it goes for about 15-17 minutes, until bubbly. When it’s done, I garnish with chopped fresh parsley before serving.

Additional Tips for Making this Recipe Better

From my experience, a few tweaks can make this recipe even more delicious:

I always allow the cream cheese to come close to room temperature before melting—it ensures smoother blending without lumps.
I sometimes roast the corn first (either grill or sauté) for extra sweetness and a smoky edge—it elevates the flavor. For more smoky flavor ideas, my family also loves making grilled corn on the cob as a side dish.
I taste the mixture before baking; if the salt feels low, I add a pinch more. Once baked, seasoning is harder to adjust.
If I want it thicker, I let it sit 5 minutes after baking; the residual heat helps it set.

How to Serve Easy Creamed Corn Recipe?

A few serving ideas and presentation tips to make it look as good as it tastes:

Spoon into a shallow white or neutral color dish, so the golden corn and yellow cheese pop visually.
Garnish with chopped fresh parsley or chives for some green contrast.
If you like some texture, add crispy bacon crumbles or crunchy breadcrumbs on top just before serving.
Pair with robust main dishes—roasted meats, fried chicken, grilled steaks, or even BBQ ribs—to balance the creaminess. For more dinner inspiration, you can also enjoy similar favorites from our dinner recipes collection.

Nutritional Information

Here are approximate nutritional facts per serving (based on 6 servings):

Calories: about 350-400 kcal
Protein: roughly 10-12 grams
Carbohydrates: around 20-25 grams
Fat: approximately 25-30 grams

Make Ahead and Storage

Storing

If I have leftovers, I let the creamed corn cool completely, then store it in an airtight container in the refrigerator. It stays good for up to 3 days.

Reheating

To reheat, I warm gently either in the microwave or on the stovetop. If it’s too thick, I stir in a splash of milk to loosen the texture.

Freezing

I don’t recommend freezing this version—cream cheese and milk tend to separate during freezing and thawing, which makes the texture grainy.

Why You’ll Love This Recipe?

Here are some reasons I think this creamed corn is a winner:

It’s fast and easy, using simple ingredients most people already have. No fancy equipment or hard-to-find items.
Super versatile—works as a side for holidays, barbecues, weeknight dinners, or even a potluck.
Flavorful comfort—creamy, cheesy, garlic-kissed, with a sweet hit from the corn. It’s satisfying in every bite.
Customizable—if you need dairy-free, less sweet, spicier, or topped with extras like bacon, this recipe handles variations beautifully.
Crowd pleaser—everyone I shared it with asked for seconds, and most want the recipe; it’s that kind of side dish.

Ash Tyrrell