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Our skillet creamed corn recipe is an easy side dish for family meals and holiday dinners. It’s made with simple ingredients and on the dinner table in just 20 minutes, making it perfect for busy weeknights.
But this isn’t just a regular corn recipe! It features sweet corn kernels paired with a rich, creamy butter blend that makes this one of our favorite side dishes, especially on the holiday table. I also love that it’s made on the stove top and and using frozen corn means we can make it year round.
If you’ve been frequenting the farmer’s market, you may find yourself with an abundance of fresh corn. This easy recipe is a great way to use up that fresh produce and it gives the creamy corn a great flavor.
While there are many ways to make creamed corn, this is my favorite. I love it because you don’t have to worry about using a food processor or making a roux.
Plus, it’s made in one pan, so cleanup is super simple. If you enjoy that sweet corn flavor, you have to try my cornbread casserole, it’s another family favorite.
- frozen corn – you can choose sweet yellow corn or white corn.
- butter – salted butter or unsalted will work.
- granulated sugar – adds a little more sweetness that cream corn is known for.
- cream cheese – gives the corn a creamy texture. Allow it to soften at room temperature before using to make it easier to melt.
- kosher salt and black pepper – adjust to your liking.
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How to Make Homemade Creamed Corn
Heat a large cast iron skillet over medium heat. Add the corn and cover with a lid. Cook until the corn is warmed through.
Stir in the butter and sugar. Continue stirring until the butter melts.
Add the salt, pepper, and cream cheese. Place the lid back on, and cook over medium-low heat until the cream cheese melts into the corn mixture when stirred.
Give it a good stir so the corn kernels are fully coated with the creamy sauce. Keep warm until you’re ready to serve.
Tips for Making Skillet Creamed Corn
- Softening the cream cheese isn’t required, but makes the melting process go faster.
- Don’t cook the corn over high heat because it may burn the cream cheese mixture.
- If you are using fresh sweet corn, you may want to reduce the sugar a bit to your liking.
- This recipe serves 12, but if you need more for a larger crowd you can double or triple it.
- When you’re cooking multiple dishes for the holidays and need to free up stovetop space, transfer the cooked creamed corn to a slow cooker. Keep it on the Warm setting until you’re ready to serve. I like to use a disposable crock pot liner for easy cleanup.
Substitutions and Variations
- Fresh sweet corn – the sweetness of fresh corn adds tons of flavor, but we typically use frozen since it’s less work (yes, I’m a
lazybusy Mom). If you want to use fresh corn, shuck the ears of corn, removing the husk and silk strands. Stand each cob up in a large bowl (or place it in the center hole of a bundt cake pan). Firmly holding the top end of the corn, carefully use a sharp knife to slice the fresh corn kernels off the cob. Repeat for the remaining corn cobs (you’ll need about 3 cups of corn), then continue with the rest of the recipe instructions.
- Canned corn – drain before using.
- Extra creamy – to add a little more richness to the creamy corn sauce, add 2 tablespoons of heavy cream when you melt the butter.
- Honey – substitute in an equal amount for the sugar.
- Bacon – add a 1/4 cup of cooked, chopped crispy bacon or real bacon bits for a fun savory twist.
- Street corn – looking for a little more flair? At the end of cooking, garnish the top with a dash or two of chili powder, a squeeze of lime juice, and a sprinkle of cotija cheese.
- Garnish – for a little more color, you can sprinkle chopped green onions, parsley, or a little basil on top.
Can You Make Cream Cheese Corn Ahead of Time?
During the holidays, this is a great recipe to make a day in advance. Prepare according to instructions, then allow it to cool. Cover the cooled skillet and refrigerate. When ready, place the skillet back on the stove top and heat on Low until warmed through.
What to Serve With
Our favorite dishes to serve with Southern skillet corn are green beans (or classic green bean casserole around the holidays), Bisquick cheddar cheese biscuits, and creamy Amish mashed potatoes. As for the main course, you can never go wrong with ham, turkey, or pot roast.
How to Store
Homemade cream style corn should be stored in the refrigerator in an airtight container for up to 3 days. We do not recommend freezing this dish.
This simple yet delicious dish brings together the sweetness of corn with a creamy butter and cream cheese sauce. So go ahead, give this easy recipe a try – it’s sure to be a hit at your next dinner or gathering.
Homemade Skillet Creamed Corn
- 24 ounces frozen sweet corn
- 4 tablespoons butter, (¼ cup)
- 2 tablespoons granulated sugar
- 4 ounces cream cheese, softened and cut into cubes
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- Heat a large skillet over medium heat. Add the frozen corn, cover the skillet with a lid and cook until the corn is heated through, stirring occasionally.
- Add the butter and sugar and stir until the butter has melted.
- Add the cream cheese, salt and pepper and place the lid back on the skillet. Cook over medium heat until the cream cheese melts into the corn when stirred.
- Stir until the corn is completely coated with the creamy cheese and serve.
- Fresh corn can be used in place of the frozen corn.
Canned corn can be used in a pinch – make sure you drain it before using.
- If you like extra creamy corn, add 2 tablespoons of heavy cream when you add the butter.
- Substitute an equal amount of honey in place of the sugar.
- Softening the cream cheese makes it easier to melt.
- Add cooked and chopped bacon (about ¼ cup) for a savory twist.
- Store leftovers in an airtight container in the refrigerator for up to three days. I don’t recommend freezing this dish.
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.