The BEST Creamed Corn Recipe
You may also love my Mexican Street Corn Salad.
Your holiday dinner table will not be complete without some side dishes that will pair well with just about anything, and this Cheesy Creamed Corn is the perfect choice that’s creamy good.
My kids love this, and I make it year-round! They love it with this steak with mushroom sauce, and this mashed potatoes recipe. Then they will ask for these banana bread cookies for dessert.
Ingredients needed
Below is a list of the ingredients you will need to make this recipe. Full measurements are listed further down below in the recipe card.
- Frozen Corn Kernels ** see notes, thawed and drained- you may also use canned sweet corn
- Butter: use unsalted butter or olive oil. Butter tastes best
- Cream Cheese: You may use lite cream cheese or fat-free/
- Milk: Any milk will work. I do recommend using 2% milk.
- Shredded Cheddar: use lite or fat-free
- Garlic Cloves Minced or 1 Tbsp garlic powder
- Chopped Chives: fresh tastes best but dried will work
- Chili Flakes optional or some cayenne pepper , this ingredient can be skipped
- Salt and fresh ground pepper, to taste
How to make creamed corn
Step 1: Melt butter in a skillet over medium-high heat. Add in corn, garlic, salt, and pepper.
Step 2: Toss and saute for 4-5 minutes.
Step 3: Add in cream cheese and milk, and mix until fully combined.
Step 4: Stir in shredded cheese and cook until melty. Garnish with chives and chili flakes and enjoy!
Frequently asked questions
Corn is naturally Gluten-free. All the ingredients added to this creamy cheese corn have no gluten. So rest assured, if you have any gluten allergies, you do not need to worry.
Yes. You can use canned corn instead of frozen corn if that is what you have on hand. You can even use fresh corn kernels. Boil them and cut them off the cob.
Yes. If using canned corn, I recommend draining the liquid first.
If you prefer using heavy cream over cream cheese, you can. You will need 1 to 1.5 cups of heavy cream.
Swap the butter with olive oil or avocado oil.
How to store and reheat Creamed Corn
- To Store: Store leftover corn in a tightly sealed container for 2-3 days. You may also freeze for up to one month. Thaw in the fridge the night before and reheat either on your stovetop or microwave.
- Reheating: Reheat your leftover creamed corn either in the microwave or saucepan. If using a saucepan, you may add a dash of milk if you find that it has thickened up and reheat over medium heat until heated through.
Recipe notes and tips
- You can use either fresh corn, roasted and cut off the cob, canned or frozen fresh corn. If canned corn is all you have no big deal.
- Frozen corn packets, about 3 packs (12-14oz) each.
- You can substitute the fresh chives with fresh parsley. Or you may use dried chives
- Use light cream cheese or a fat-free option if you want to cut down on the calories.
- Use oil in place of butter, avocado, or grapeseed oil.
What to serve with creamed corn
More side dish recipes
If you try a recipe and you like it, please use my hashtag #healthyfitnessmeals on INSTAGRAM for a chance to be featured!
