Enjoy this stovetop creamed corn filled with cream cheese, parmesan, and Italian-inspired spices. This is an easy-to-make side dish that's perfect for the holiday or Thanksgiving dinner table.
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Creamed corn is a staple on many holiday tables! As someone who loves to cook Thanksgiving dinner (but doesn't always love the "go-to" dishes), I wanted to recreate a creamed corn recipe with my twist.
What makes this recipe unique is the Italian-style spices that are mixed with cream cheese and parmesan.
This creamed corn is super simple to make with only four main ingredients (plus some spices) and 25 minutes in the kitchen.
Even if this is your first time making Thanksgiving dinner, don't be scared. I'll walk you through all the ingredients, steps, and tips for making the dish ahead of time.
Jump to:
What You'll Learn In This Recipe
- The best spices to use with creamed corn.
- A secret ingredient that thickens creamed corn.
- Tips for making this dish ahead of time and keeping it warm.
If you're making this dish for Thanksgiving dinner, don't forget to grab my (free) timeline to stay organized and on track!
Ingredients You Need
There are just four main ingredients you'll need for creamed corn, along with some spices.
- Unsalted butter: If you use salted butter, taste before adding the recommended amount of kosher salt listed in the recipe.
- Frozen whole kernel corn: You can also substitute with canned corn. You will need to reduce the cooking time slightly (about 8 - 12 minutes).
- Cream cheese: This is the special ingredient that helps thicken the creamed corn.
- Dried parsley/basil/oregano: These are my favorite "Italian-style" spices for creamed corn.
- Morton kosher salt/finely ground black pepper: It's super important to flavor veggies with salt and pepper to enhance the flavor. Always taste first, then add seasoning according to your taste.
- Finely shredded parmesan cheese: I always recommend buying a block of cheese and shredding it yourself. It tastes and melts better. However pre-grated parmesan will also work in a pinch.
Check out the recipe card below for a full list of ingredients and specific measurements.
How To Make This Recipe
This creamed corn is made on the stovetop. It's a simple recipe to make and only requires 25 minutes of time in the kitchen.
1. Melt butter in a pot over medium heat. Add frozen corn, cream cheese, parsley, basil, oregano, salt, and pepper then cook covered, until the corn is heated through and the cheese has completely melted.
2. Add the parmesan cheese and cook for an additional 1 - 2 minutes until the cheese has fully melted.
Expert Tips
- Make Ahead: Make the creamed corn and store it in the fridge for up to 72 hours (3 days). When you're ready to eat, remove it from the fridge and cook over medium heat on the stove (about 12 - 16 minutes) until warmed through. Alternatively, heat it in the crockpot on a low setting.
- Keep Warm: Cover the serving bowl with aluminum foil and the creamed corn will stay warm for 30 minutes. Alternatively, keep warm in a crockpot on a low heat setting, stirring occasionally.
- Leftovers: Store leftovers in an airtight container for up to 6 days. Reheat in the microwave or on the stovetop until heated through.
Recipe FAQs
Yes, you can easily substitute frozen corn for canned corn. You will need to reduce the cooking time slightly. Cook until the corn is warmed through, about 8 - 12 minutes.
Yes, you can easily double this recipe to serve 20 people.
It's easy to keep creamed corn warm if you're making it for a holiday or special event. Cover the serving bowl after cooking with aluminum foil and the creamed corn will stay warm for 30 minutes. Alternatively, keep warm on a crockpot low setting, stirring occasionally.
More Side Dish Recipes
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Italian Style Creamed Corn With Cream Cheese
Equipment
- pot with a lid
- serving bowl
Ingredients
- 1 tablespoon unsalted butter
- 2 pounds frozen whole kernel corn
- 8 ounces cream cheese
- 1 tablespoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon Morton kosher salt
- ¼ teaspoon finely ground black pepper
- ¼ cup plus more for garnish finely shredded parmesan cheese
Instructions
- Melt butter in a pot over medium heat. Add frozen corn, cream cheese, parsley, basil, oregano, salt, and pepper and cook covered, stirring occasionally, until the corn is heated through and the cheese has completely melted, about 15 - 18 minutes.
- Add parmesan cheese and cook for an additional 1 - 2 minutes until the cheese has fully melted.
- Transfer to a serving bowl. Optionally garnish with additional parmesan cheese.
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