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Creamed Corn with Cream Cheese

Overhead view of homemade creamed corn in a white serving bowl.
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5 from 2 reviews

This homemade creamed corn combines sweet corn, cream cheese, butter, and cream for a rich, velvety side dish that’s easy enough for any dinner.

Ingredients

Units Scale

Instructions

PREP

  1. Cut the kernels from the corn cobs into a large bowl.
  2. Use the dull side of a knife to scrape each cob, collecting the corn pulp and liquid in the same bowl.
  3. Cube the cream cheese so it melts more evenly.

STOVETOP METHOD

  1. Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat.
  2. Whisk in the flour and cook for about 1 minute, stirring constantly. Keep the mixture pale rather than allowing it to brown.
  3. Slowly whisk in the heavy cream until smooth.
  4. Add the cream cheese and continue cooking, stirring frequently, until completely melted and blended into the cream mixture.
  5. Stir in the sugar, kosher salt, and black pepper.
  6. Add the corn kernels along with the reserved corn pulp and liquid.
  7. Reduce the heat to medium-low and simmer for 5 to 10 minutes, stirring often, until the corn is tender and the sauce has thickened.
  8. Taste and adjust the salt and pepper before serving.

SLOW COOKER METHOD

  1. Prepare the butter-and-flour mixture on the stovetop as directed above.
  2. Whisk in the cream and cream cheese and cook until completely smooth. Stir in the sugar, salt, and pepper.
  3. Transfer the cream mixture and corn, including the reserved pulp and liquid, to a large slow cooker.
  4. Cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours, stirring occasionally, especially around the edges.
  5. Serve once the corn is tender and the sauce is hot and creamy.

BEAUTIFUL 10-IN-1 ELECTRIC MULTI-COOKER

  1. Use the Sauté setting to melt the butter.
  2. Whisk in the flour and cook for about 1 minute.
  3. Add the heavy cream and cream cheese, stirring until smooth.
  4. Stir in the sugar, salt, pepper, corn kernels, and reserved corn pulp and liquid.
  5. Cancel the Sauté setting.
  6. Select Slow Cook and cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours.
  7. Stir a few times during cooking to keep the mixture evenly heated and prevent sticking around the sides.

CASSEROLE METHOD

  1. Prepare the creamed corn mixture through the point where the corn has been stirred into the sauce.
  2. Lightly grease a large baking dish and spread the mixture evenly inside.
  3. Bake at 350°F for 30 to 45 minutes, until hot and bubbling around the edges.
  4. Serve warm.

Equipment

Notes

Substitutions

Frozen whole-kernel corn may be used in place of fresh corn. Use about 40 ounces, thawed and drained.

Half-and-half may be substituted for heavy cream for a slightly lighter sauce, although the finished dish will be less rich.

Salted butter can be used; reduce the added kosher salt and season to taste.

For less sweetness, reduce the sugar to 2 to 4 tablespoons.

Serving Suggestions and Pairings

Serve creamed corn with roasted turkey, baked ham, fried chicken, pork chops, barbecue, or grilled steak. It also works well alongside mashed potatoes, green beans, dressing, or other holiday side dishes.

Storage

Cool leftovers completely and refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. Add a small splash of cream or milk if the sauce becomes too thick.

Freezing

Creamed corn can be frozen, although the dairy-based sauce may separate slightly after thawing. Freeze in an airtight freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat slowly, stirring well to bring the sauce back together.

Find it online: https://jennifercooks.com/creamed-corn/