This easy Creamed Corn takes less than 5 minutes of prep and is seriously delicious! Made from scratch, this creamed corn recipe makes the perfect side dish for the holidays or your next BBQ! Extra creamy and loaded with flavor!
Need more ideas for sides? Try these favorites: Cranberry Sauce, Sweet Potato Casserole and Dinner Rolls!
This post is sponsored by Challenge Dairy.
Creamed Corn
Creamed corn is one of those fantastically homey side dishes that work for just about any occasion. The best part is that creamed corn is quite possibly the simplest recipe you’ll make all year. Really.
Making creamed corn from scratch is going to be a game changer for you if you’ve never made it before. Not only is it incredibly easy to make, the flavor is AMAZING. No one can resist this extra creamy, slightly sweet side dish. It’s perfect for the upcoming holiday season or for your next BBQ too! Also sure to be a winner at the company potluck.
Creamed Corn Recipe Two Ways
Today I’m sharing two different ways to make homemade creamed corn, slow cooker creamed corn as well as a stovetop option.
Which you choose to make is entirely up to you. I prefer the slow cooker creamed corn because I love having the slow cooker do the work for me. No worrying about whether the half and half is scalding in the sauce pan, no continuous stirring, etc.
That being said, if I realize I have a craving for some cream cheese corn (as my kids call it), the stovetop is crazy fast and just as delicious. It can be ready to go in less than 15 minutes.
Stovetop Instructions:
- Place cream cheese, butter, and half and half in a large saucepan over medium high heat.
- Stir until smooth.
- Add sugar, salt, and pepper and stir to combine.
- Reduce heat to medium or medium low heat, add corn and continue stirring, frequently, until corn is heated through and mixture reaches desired consistency, 5 to 15 minutes.
I’ve already been asked so here is the slow cooker I used (aff link). It’s a casserole slow cooker and I use it ALL.THE.TIME. It’s perfect for side dishes, casseroles, etc.
Slow Cooker Instructions:
- Add corn, half and half, sugar, salt, and pepper to slow cooker insert and stir to combine.
- Top with cubed butter and cream cheese.
- Cook on high heat for 2 to 3 hours or low heat for 5 to 6 hours.
- Remove lid and stir cream cheese and butter into mixture until combined. Taste to determine if additional seasoning is needed.
- Place lid on the slow cooker and continue cooking for 15 minutes on high or until desired consistency is reached.
- Transfer creamed corn to a serving dish and garnish with chives if desired.
What You’ll Need
My creamed corn recipe uses 7 ingredients INCLUDING salt and pepper. Here’s what you’re going to need:
- corn – I like to use frozen corn because I always have it on hand but canned whole corn, very well drained, also works great
- half and half – if you don’t normally have half and half on hand, feel free to use milk
- sugar – just a bit to emphasize the sweetness of the corn
- salt and freshly ground black pepper – season to taste
- butter – you’re going to need 1 WHOLE stick, I know, it’s decadent, but worth it
- cream cheese – if you’ve never had creamed corn made with real cream cheese before, prepare your tastebuds for the CREAMIEST corn ever
I used Challenge butter and cream cheese for this cream style corn because they’re the brand I’ve used and trusted for years and years. Made with 100% real cream, it’s my butter of choice. I’ve been using Challenge products my whole life and trust their products. I know the quality is outstanding and use it for all my baking and cooking!
Variations To Try
This creamed corn recipe is no doubt delicious just as it is, but here are some fun twists on the classic:
- Garnish with baked bacon or add to the slow cooker and stir in just before serving.
- Add half a teaspoon of cayenne or throw in slice jalapeno for some heat.
- Turn this dish into a cream corn casserole. Just transfer to a baking dish, sprinkle on some Parmesan or cheddar cheese and bake at 375ºF until bubbling and golden brown.
What To Serve with Creamed Corn
Creamed corn goes with just about anything you can imagine but some of our favorites is grilled chicken made with my famous chicken narinade, this easy pot roast and gravy, or our favorite chicken fried steak!
More Sensational Sides
- Baked Sweet Potato (How To Bake Sweet Potatoes)
- Twice Baked Potatoes
- Nana’s Famous Green Bean recipe
- Cranberry Sauce life changing to be sure – just read the reviews!
- Turkey Gravy – side dish? Don’t judge me.
- Cranberry Orange Relish
- Loaded Scalloped Potatoes
How To Make Creamed Corn
Easy Creamed Corn
Ingredients
- 32 ounces frozen corn or 4 cans whole corn, drained
- ⅔ cup half and half
- 1 tablespoon sugar
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- 8 tablespoons unsalted butter 1 stick, cubed (I used Challenge butter)
- 8 ounces cream cheese cubed (I used Challenge cream cheese)
Instructions
- Add corn to a 3 qt slow cooker. Add half and half, sugar, salt, and pepper. Stir to combine.32 ounces frozen corn, ⅔ cup half and half, 1 tablespoon sugar, ½ teaspoon salt, ½ teaspoon fresh ground black pepper
- Top with cubed butter and cream cheese.8 tablespoons unsalted butter, 8 ounces cream cheese
- Place the lid on the slow cooker and cook on high heat for 2 to 3 hours or low heat for 5 to 6 hours.
- Remove lid and stir cream cheese and butter into mixture until combined. Taste to determine if additional seasoning is needed.
- Place lid on the slow cooker and continue cooking for 15 minutes on high or until desired consistency is reached.
- Transfer creamed corn to a serving dish and garnish with additional fresh black pepper and chives if desired.
Video
Notes
Stovetop Directions:
- Place cream cheese, butter, and half and half in a large saucepan over medium high heat.
- Stir until smooth.
- Add sugar, salt, and pepper and stir to combine.
- Reduce heat to medium or medium low heat, add corn and continue stirring, frequently, until corn is heated through and mixture reaches desired consistency, 5 to 15 minutes.
Kate says
made this for Christmas dinner last year, AMAZING, empy bowl at the end of dinner. Question-can this be made the day before/or morning of?
Trish - Mom On Timeout says
It sure can! Just refrigerate and then warm over low heat until creamy again. You may need to add a little liquid to get it to loosen up again.
Karen says
We lived in Orange County, CA for about five years and our favorite restaurant there was Summit House. Built on a hill, from the big windows you could see downtown LA on a clear night. Their signature side dish, served with every entree was their jalapeño creamed corn. It was absolutely amazing! I’ve tried to duplicate their recipe but I’ve not been very successful. I’ll try this recipe because it sounds yummy and the pictures look like what we had at Summit House.
Rocky says
First time making creamed corn and this recipe was delicious. I didn’t have half and half so I used milk and added a little more sugar. So good!!
Lisa Ann says
I just want to say omg, heaven. Will definitely be making again the same way, and we’ll try to add things like the others mentioned. But thanks so much for this recipe. I have only had cream corn from a can never again lol. @ Clara if you haven’t tried it yet with the cream cheeses, you must try it.
DIANA Mc says
I do a summer twist on this dish: Canned or frozen corn with sour cream and Tajin Mexican seasoning. Sabrosa!
Brenda Derouen says
I made made this last Christmas and everyone love it. One of my brother-n-law’s love so much he asked for the recipe. When he saw it had cream cheese, all of a sudden he didn’t like it, Go figure.
Trish - Mom On Timeout says
I”m so so glad Brenda!
Sarah R. says
Made this tonight for dinner and it was amazing! I did add 1/2 shredded cheddar cheese, a dash of cayenne, and topped with bacon bits. My husband loved it and my son wouldn’t stop eating it haha
Trish - Mom On Timeout says
Sounds absolutely divine with those additions Sarah!
Melissa Copenhaver says
My friend made this cream corn with cream cheese years ago – she added garlic powder to it and was very good!!
Trish - Mom On Timeout says
Great addition!
clara Morey says
Your cream corn recipe sounds awesome. I cut my corn off the cob and scrape the cob to get the juice. I have also added some red and green pepper and some chives. If it is fresh from the farm like we get here in Florida it is so sweet I really do not have to put sugar in it. I have never cooked it in a crock pot but that would be a great time saver. I have never added cream cheese, only butter but I am going to add cream cheese as I plan on making this for dinner this week as our fresh corn in coming in here in Florida. Thank you for the tips I certainly will try it for my next corn side dish.
Trish - Mom On Timeout says
Wow does that sound good right now!
Denise Rincon says
Very easy to make. No leftovers!