Creamiest Creamed Corn

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I always like to say that side dishes need a spotlight sometimes too. We almost always make them, but they can often seem like an afterthought. But if you think of a meal, in terms of a cohesive creation, your side dish can be just as important as your main dish. And this recipe for the Creamiest Creamed Corn, can fit that bill for sure. The combination of heavy cream and cream cheese truly create a the most velvety creamed corn I have ever had.

Creamiest Creamed Corn

This side dish could be traditionally considered midwestern or southern cuisine. But a version of it can be found in Native American, Chinese, French and Canadian cuisines around the world. Some say it evolved from corn pudding at time when canning or preserving produce became more prominent. The notion that is was a way to use the “less than perfect” earns of corn, as creamed corn does not always have the whole kernels intact (making it more of a pudding consistency). This particular recipe is a step back to the whole kernel version.

Creamiest Creamed Corn

This Creamed Corn would make a great holiday dish. It is simple to put together, and goes with just about any protein. It would be very welcome on any Thanksgiving or Christmas table along side the turkey, ham or prime rib. And a delicious accompaniment for the stuffing, mashed potatoes, and gravy.

Creamiest Creamed Corn

Now Let’s Get Cookin’!


Creamiest Creamed Corn

A humble side dish that is so creamy and velvety, it just might be the star of the show.
Course Side Dish
Cuisine American, Southern
Keyword corn, cream cheese, creamed corn, heavy cream, Side Dish, side dish ideas
Prep Time 5 minutes
Cook Time 25 minutes
Servings 6


  • 8 oz Cream Cheese cut into 1 oz chunks
  • 1 cup Heavy Cream
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Parsley
  • ¼ cup Parmesan Cheese grated
  • 3 15oz cans Sweet Corn


  • Add cream cheeses, heavy cream, salt, pepper and parsley to a sauce pan over medium heat.
  • Once the cheese is melted and fully incorporated, add corn. Reduce heat to medium low and let simmer for at least 15 minutes, stirring occasionally.

Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:


Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:


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