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!
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!
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
- Start by thawing the corn and then add the corn and seasonings to melted butter in a skillet.
- Stir in the cream cheese and milk and bring to a boil until thickened.
- Once you don’t see pools of liquid at the bottom of the pan, add in the cheddar cheese.
- Stir until melted and ultra cheesy!
Tips for making creamed corn
- 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.
- 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.
- 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.
- 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
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.
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.
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.
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:
- Oven Roasted Carrots
- Instant Pot Mashed Potatoes
- Parmesan Brussel Sprouts
- Grilled Eggplant
- Garlic Roasted Potatoes
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!
- 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
- 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.
- 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!