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Homemade Creamed Corn

Better than anything you can get out of a can.

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For most of my life, I’ve thought of Creamed Corn as something that comes out of a can but the truth is you can start with a can of kernels (or a frozen bag or fresh right off the cob) and then make it into Creamed Corn yourself and it’ll be better than any you could ever get out of a can. Even better, it’s SO easy to make. In just twenty minutes, you can have Creamed Corn that’s buttery and creamy and so comforting that it makes the perfect side dish no matter what you’re serving. Here’s how you do it:

You don’t need a lot of ingredients for this — just cream cheese, butter, garlic, half and half, some cheddar cheese, a dash of cayenne pepper, and then of course, the corn. There are a few ways you can go about this. You can use fresh corn that you cut off the cob (no need to pre-cook it), you can use frozen corn kernels right out of the bag, or you can use canned corn that you drain. In any case, you’ll need four cups. I prefer the texture of frozen or fresh, but really, any will work. And I also love the fire-roasted variety, if you can find it. It adds a little smoky-sweetness that’s hard to beat.

Most of the cooking happens in the oven, but you’ll need your stove just to bring the sauce together. In a saucepan, combine your dairy (minus the cheese) and the garlic until the butter and cream cheese have melted down. Then, stir in the corn and cayenne and season the mixture with salt and pepper. I like to be very liberal with the black pepper.

That mixture heads into a baking dish where it gets topped with cheddar and then heads into the oven just to make things bubbly and melty, which should only take fifteen minutes.

It’ll set up a bit as you let it sit, but taste-wise, it’s best served hot. I love it served alongside a nice roast chicken, but meatloaf or pork chops are equally delightful. Happy cooking!

Yield(s): Serves 6

5m prep time

20m cook time

5.0
Rated 5.0 out of 5
Rated by 3 reviewers

Allergens: Milk, Corn

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When you share or print a 12 Tomatoes recipe,
you're making mealtime meaningful.
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Ingredients
  • 8 oz cream cheese, cubed
  • 1/3 cup unsalted butter
  • 3 cloves garlic, minced
  • 1/2 cup half and half
  • 4 cups corn kernels, frozen, canned, or fire-roasted
  • 1/4 teaspoon cayenne pepper
  • 1 cup cheddar cheese, grated
  • Kosher salt and freshly ground black pepper, to taste
Preparation
  1. Preheat oven to 375°F and grease a 9-inch baking dish with butter, oil, or nonstick spray. Set aside.
  2. In a medium saucepan over medium-high heat, combine the cream cheese, butter, and garlic. Stir in half and half and cook, stirring frequently, until smooth, about 2 minutes.
  3. Stir in corn and cayenne pepper, then season to taste with salt and pepper, being liberal with the black pepper.
  4. Transfer corn to prepared baking dish, then sprinkle evenly with cheese.
  5. Bake until bubbly and golden, about 15 minutes.
  6. Serve hot and enjoy!

Recipe adapted from Damn Delicious.