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Large bowl of creamed corn with spoon inside for serving
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5 from 54 votes

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!
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 servings
Calories 220kcal
Author Yumna Jawad


  • 2 16-ounces frozen corn thawed
  • 2 tablespoons butter
  • 1 teaspoon salt
  • ½ teaspoon black 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.



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!


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