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This One Pot Cheesy Creamed Corn recipe is super easy to make and so creamy, it will be hard to stop at only one serving. The perfect side dish that will be by far the best you’ve ever had and the highlight on your dinner table.
You may also love my Mexican Street Corn Salad.
Recipe Overview
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
- Potato and Mushroom Casserole
- Hot German Potato Salad
- Creamy Mushroom and Zucchini Skillet
- Baked Smashed sweet Potatoes
- Pumpkin Mac and Cheese
- Parmesan Zucchini Corn Salad
One-Pot Cheesy Creamed Corn
Video
Ingredients
- 3 14 oz Frozen Kernel Corn ** see notes, thawed and drained
- 2 tablespoons Butter
- 8 ounces Cream Cheese, cubed
- 1/2 Cup Milk
- 1/2 Cup Shredded Cheddar
- 3 Garlic Cloves Minced, or 1 Tbsp garlic powder
- 3 tablespoons Chopped Chives
- 1 teaspoon Chili Flakes, optional
- Salt and fresh ground pepper, to taste
Instructions
- Melt 2 tablespoons Butter in a skillet over medium-high heat. Add in 3 14 oz Frozen Kernel Corn ** see notes, 3 Garlic Cloves Minced, Salt and fresh ground pepper, and saute for 4-5 minutes.
- Add in 8 ounces Cream Cheese and 1/2 Cup Milk, and mix until fully combined.
- Stir in the 1/2 Cup Shredded Cheddar and cook until all the cheese melts and you get a thicker consistency. Then remove from the heat.
- Serve and garnish with 1 teaspoon Chili Flakes and 3 tablespoons Chopped Chives . Enjoy!
Notes
- You can use either fresh corn, roasted and cut off the cob, canned, or frozen fresh corn.
- Frozen corn packets, about 3 packs (12-14oz) each
- You can substitute the fresh chives with fresh parsley.
- Use light or fat-free cream cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Im making this tomorrow and taking it to my friends for Thanksgiving. I cant wait to try this recipe. Ive got golden and white corn to use. thank you for sharing this recipe
Used fresh corn from farmer’s market and it was incredible. Added more crushed red pepper as well.
Amazing. Thanks for the feedback.
Tbsp garlic is way too much.
This was great, simple prep, and I liked the garlic powder with it. I also added 1 tsp. Of Lawry’s Seasoning.
Yummy! that sounds amazing.
Can we use morzella cheese?
To replace the cheddar? Yes.
I will be trying this this week. I love creamed corn but definitely not the canned creamed corn. In my teens I tried my Aunt’s creamed corn which was similar to this recipe. That’s when I changed my mind about creamed corn. Thanks for sharing this recipe. **
My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
Thanks for the feedback.
Would this go okay with BBQ beef brisket?
Yes. It will pair so well.
so creamy & cheesy & delicious. I loved making this simple recipe on a Sunday afternoon with some sweet potato gnocchi, the random pair made a great day!
Thanks for the feedback. Glad you loved it
I only had 1 bag of frozen corn, so I made about 1/3 of the recipe, but it was really great! I was also really impressed by how quick it was to make. This recipe turned boring corn into practically a whole meal in its own right, and with so few ingredients in such little time!
So glad you loved it kendal
Did you augment the proportions of ingredients?
can i use almond milk ?
It wont be as creamy but yes
Serving size?
I would say about 3/4 cup. Using one full cup will yield 4 servings
Easy quick and very well received!
This is a keeper!
Thank you so much Gregory. Appreciate the feedback.