Creamed Corn Recipe

Ash Tyrrell

Creamed Corn Recipe

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.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Servings: 6

Ingredients Method Notes

Ingredients

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.

Method

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.
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.
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.

Notes

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.