This skillet creamed corn recipe is an easy side dish for family meals and holiday dinners. Made with simple ingredients and on the dinner table in just 20 minutes.
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.
Notes
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.