This 5-ingredient creamed corn is one of those neighborly treasures that you taste once and immediately ask for the recipe. My neighbor brought it over one cool spring evening, and I couldn’t believe how something so simple could taste so rich and comforting. The corn stays bright and sweet, tucked into a thick, velvety sauce that feels like a hug in a casserole dish. It’s perfect for busy weeknights, potlucks, or any time you want a no-fuss side that tastes like you fussed over it all afternoon.
This creamed corn is lovely alongside roasted or grilled chicken, pork chops, or meatloaf, and it’s especially comforting with baked ham and a green salad. Serve it with warm dinner rolls or cornbread to soak up the extra sauce. For a cozy, all-in-one plate, pair it with mashed potatoes and steamed green beans. It also works beautifully on a holiday table next to stuffing and turkey, or as a simple side for burgers and hot dogs when you want something a little more special than plain corn.
5-Ingredient Creamed CornServings: 6
Ingredients
4 cups frozen corn kernels (about 20 oz), no need to thaw
1 cup heavy cream
4 tablespoons unsalted butter, cut into pieces
4 ounces cream cheese, softened and cut into cubes
1 teaspoon kosher salt (or to taste)
Directions
Lightly grease a glass 2-quart casserole dish (an 8x8-inch or similar) so the creamy sauce doesn’t stick.
Add the frozen corn kernels to the prepared casserole dish and spread them into an even layer. There’s no need to thaw the corn first; it will cook right in the sauce.
Dot the corn evenly with the butter pieces and cream cheese cubes so they can melt and blend into the sauce as it bakes.
Pour the heavy cream evenly over the top of the corn, then sprinkle the kosher salt over everything. Gently stir just enough to tuck the butter and cream cheese slightly down into the corn while keeping the corn mostly in an even layer.
Cover the casserole dish tightly with foil to help the sauce get hot and bubbly without drying out. Place the dish in a cold oven, then set the oven to 350°F (175°C).
Bake for 30 minutes, then carefully remove the foil and give the corn a good stir, scraping the corners and bottom so the melted cream cheese and butter mix into the cream and coat every kernel.
Return the dish to the oven, uncovered, and bake for another 15–20 minutes, stirring once more halfway through, until the sauce is thick, silky, and bubbling gently around the edges and the corn is tender. The overall look should be a rich, creamy base with bright yellow kernels peeking through.
Taste and adjust the salt if needed. Let the creamed corn rest for 5–10 minutes before serving so the sauce can thicken slightly. Serve warm straight from the glass casserole dish, scooping down to get plenty of the thick, rich cream with each spoonful.
Variations & Tips
For a bit of extra flavor without complicating things, you can add 1/2 teaspoon of black pepper or garlic powder along with the salt. If your family likes a touch of sweetness, stir in 1–2 teaspoons of sugar before baking to highlight the corn’s natural sweetness. For picky eaters who prefer a smoother texture, mash about 1 cup of the baked corn with a fork or potato masher, then stir it back into the dish to make the sauce even creamier. You can also swap part of the heavy cream for whole milk if that’s what you have on hand; just know the sauce will be slightly less rich. To make it feel a little special for holidays, sprinkle a small handful of shredded cheddar or Parmesan over the top during the last 5 minutes of baking. If you need to keep it warm for a potluck, transfer the finished creamed corn to a small slow cooker on the warm or low setting and give it a stir now and then so the sauce stays smooth.
