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!