Creamed Corn

A couple of days ago, I shared the recipe for lemony peppery and licorice-ey Arugula Fennel Salad. It was my contribution to our family Easter dinner. Another recipe I’d like to share is for what my sister, Brooke, made – Creamed Corn.

I’m not a fan of the canned variety (the only kind I’d ever had growing up), which is essentially gloopy mascerated sickly-sweet corn. Not my idea of a good time, especially when there are so many delicious ways to eat corn.

So leading up to our family Easter dinner I was filled with dread. I was fully prepared to put some onto my plate to be polite, but getting it down my throat and pretending to enjoy it concerned me. What I wasn’t prepared for, however, was how delicious this version of creamed corn would be. So delicious that I went home with leftovers that I ate at work the next day. The corn kernels were completely intact, and they were coated in a delicious creamy cheesy sauce.



Brooke has made this several times, both on the stovetop and in her crockpot. She said that each method results in the same dish – so it’s really up to you to decide how much time you have, and how much babysitting you want to do. Here’s an easy stovetop method.

Creamed Corn


  • 8 oz cream cheese, cubed
  • 1 stick unsalted butter, cut into pieces
  • large bag frozen whole kernel corn
  • 1 c milk
  • 1 Tbsp sugar
  • 1/4 tsp black pepper
  • 2 or 3 shakes, garlic powder
  • 1/2 tsp salt, or more to taste


  1. Add all ingredients to medium saucepan and heat over medium-low heat, stirring occasionally.
  2. Continue to heat through until the cheese and butter have melted, and the corn is hot.
  3. Taste and adjust seasoning as necessary.
  4. Garnish as desired. Serve immediately.

Bon Appetit!

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