This creamed corn side dish is the perfect balance of sweetness and spice. Creamy, buttery, super sweet corn is a delicious addition to your holiday table or Sunday supper. Don’t skimp on the fat, just embrace this indulgent treat for what it is!
I have to admit, until I made this homemade Creamed Corn with cream cheese for myself, I wasn’t really a big fan of this dish. Maybe that’s because I remember the canned version of cream-style corn from my childhood.
Trust me the homemade version with cream cheese and real butter is infinitely better!
What is Creamed Corn made of?
Creamed corn is made by combining pieces of whole sweetcorn with the starchy, milky residue from pulped corn kernels scraped from the cob. It is commonly eaten in the Midwest and Southern states when corn is in season or around the holidays.
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Some recipes separate and blend a portion (1/4 – 1/2) of the cooked creamed corn for added creaminess. I like the texture of this recipe with the bursts of corn so I don’t do this. (I also don’t want to dirty any more dishes or kitchen tools!)
Creamed Corn with Cream Cheese
When cooked on the stovetop, the milk (or cream) that the corn cooks in slowly reduces down into the signature thick and creamy sauce. The addition of cream cheese in this creamed corn recipe helps to thicken the sauce quicker. Cream cheese is a common addition when making creamed corn in the slow cooker because it helps to thicken the sauce in the closed environment (read: no evaporation). I also love the flavor that it adds!
Creamed Corn with Frozen Corn
Creamed Corn can be made with frozen, fresh, or canned corn. I have only tried this recipe with frozen kernels. I prefer this method because the sweet corn is frozen at its peak and I don’t have to mess with shucking whole corn.
I also like to use whole milk for this recipe because that is what we always keep on hand. You can substitute with 2% milk if that’s all you have, I haven’t personally tried this, and it may not be as creamy but with the cream cheese the difference may be negligible.
I recommend using full fat cream cheese, whole milk, and real butter for best results!
- 3 cups frozen sweet corn
- 1/2 cup whole milk
- 4 oz cream cheese
- 1/4 cup unsalted butter
- 1 1/2 teaspoons sugar
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 tablespoon green onions finely diced
- Cube the cream cheese and butter, add to a medium size sauce pan over medium high heat.
- Add the milk and stir continuously until the mixture is smooth.
- Reduce heat to medium and add the sugar, spices, and corn.
- Continue stirring until the corn is heated through, about five minutes.
This post was published November 11, 2016 and updated August 19, 2019.