Creamed Corn

5 from 26 votes

This vegetarian homemade creamed corn recipe is an easy 15 minutes side dish that works with so many meals and made quickly on the stovetop!

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Delicious and easy, this vegetarian corn side dish is a must this Thanksgiving! Made with cream cheese and cheddar, this homemade creamed corn recipe is easy to make on the stovetop in one skillet…my kids can eat this all year round!

Large bowl of creamed corn with spoon inside for serving

Deliciously creamy and cheesy, this creamed corn recipe is lighter than traditional recipes. There’s no heavy cream used in this side, but it’s still wonderfully rich and full of flavor. It’s also vegetarian, gluten-free and made with no added sugar, which you’ll sometimes see in similar recipes.

How to make the recipe

  1. Start by thawing the corn and then add the corn and seasonings to melted butter in a skillet.
  2. Stir in the cream cheese and milk and bring to a boil until thickened.
  3. Once you don’t see pools of liquid at the bottom of the pan, add in the cheddar cheese.
  4. Stir until melted and ultra cheesy!
4 image collage for how to make the recipe in one pot

Tips for making creamed corn

  1. Use frozen corn for this recipe. For the best homemade creamed corn it’s best to avoid canned corn. It’s less fresh and can end up quite soft and soggy when cooked.
  2. Add other seasonings. This is really delicious as it is, but feel free to add in a little paprika or even some chili flakes to add some spice.
  3. Use full fat cream cheese. Because we are using milk in place of the heavy cream, use full fat cheese to get that delicious creamy texture.
  4. Use fresh corn on the cob. If you do have access to fresh corn, then do go ahead and use that. You will need about six to eight cobs.

Frequently asked questions

How long does it keep?

Because this healthier creamed corn is so quick to make, I like to serve it as soon as it’s ready. It will keep in the fridge, covered, for around 4 days and can be reheated on the stovetop to serve.

Is creamed corn gluten-free?

Lots of homemade cream corn recipes do contain flour which is used to thicken up the sauce. I made my recipe without flour, and the cream cheese helps thicken it, so it’s a great option if you or anyone in your family has an intolerance.

Can you freeze it?

It’s best not to freeze this side dish. It will still be safe to eat up to 6 months after freezing, but once thawed its texture will change quite dramatically, so it’s best to avoid it if you can.

Overhead shot of large bowl of creamed corn with cream cheese with napkin underneath

This delicious creamed corn is the perfect addition to any Thanksgiving table this year. It’s so quick to make, so it’s a great last minute side to do on the stovetop while your turkey is resting!

More easy side dishes:

If you’ve tried this healthy-ish feel good Creamed Corn recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Creamed Corn

This vegetarian homemade creamed corn recipe is an easy 15 minutes side dish that works with so many meals and made quickly on the stovetop!
5 from 26 votes
Servings 8 servings
Course Side Dish
Calories 220
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins

Ingredients
  

  • 2 16-ounces frozen corn thawed
  • 2 tablespoons butter
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • 4 ounces cream cheese
  • ½ cup low fat milk
  • ½ cup shredded cheddar cheese
  • ½ tablespoon chopped parsley for serving

Instructions

  • In a large skillet over medium heat, melt the butter. Add the corn, salt, pepper and garlic powder and cook until the corn softens, about 5 minutes.
  • Stir in the cream cheese and milk and bring to a boil. Reduce heat to low and stir until sauce is thickened, about 3-5 more minutes. Remove from heat.
  • Stir in the cheddar cheese until melted and garnish with fresh parsley, if desired.

Video

Notes

Storage: The creamed corn will keep in the fridge for up to 4 days and can be reheated on the stovetop.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of butter, you can use olive oil, but I love the taste of butter with corn.
  • Instead of milk, you can add vegetable or chicken broth, but the milk does help to create a more creamy consistency.
  • Instead of cheddar cheese, you can use any other shredded cheese or leave it out. I often make it with gouda cheese!
Nutritional Data: Please note that the nutrition label provided is an estimate only. It will vary based on the specific ingredients used. 

Nutrition

Calories: 220kcal, Carbohydrates: 28g, Protein: 7g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 31mg, Sodium: 417mg, Potassium: 382mg, Fiber: 3g, Sugar: 1g, Vitamin A: 399IU, Vitamin C: 8mg, Calcium: 88mg, Iron: 1mg

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Large bowl of creamed corn with spoon inside for serving

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Comments

  1. This recipe is awesome! My in-laws are latino so of course they added chiles, but the creaminess of the recipe was perfection and reminded me of my Midwest roots. Everyone should make this for a family dinner or a holiday meal.

  2. Made this a couple nights ago after a hectic day. Uber easy to make and just as easy to eat the whole pot, ha! It was delicious!!!! Thanks for the recipe!

  3. The kids loved it!! The cream cheese gave it a rich taste soaked in corn. It was one of the favs side dish for Thanksgiving dinner.

  4. This was my favorite side dish this Thanksgiving!! I’m not usually a fan of frozen corn, but I couldn’t even tell it was frozen when it was done.

  5. So delicious and so easy. Made this for Thanksgiving for the first time and my family loved it, definitely a new side to add to our holiday menu. Thanks you!

    1. I usually don’t eat corn; I made this easy recipe for my family (Thanksgiving) and long story short, I loved it and ended up making more for the left overs. Thank you for sharing.