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Stovetop Creamed Corn

Stovetop Creamed Corn

One recipe that is always requested by family members is my from-scratch creamed corn. No cans here my friends—just good old frozen corn nibblets with a lot of butter and heavy cream. 
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Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6 -8
Calories: 364kcal


  • ½ stick unsalted butter
  • 32 ounces frozen corn
  • ½ cup 2-percent milk
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 tablespoon dried chives plus additional for garnish
  • 8 ounces whipped cream cheese
  • ½ cup heavy cream
  • Cracked pepper for topping


  • Start by washing your hands with warm water and soap for at least 20 seconds before and after handling food.
  • Wash your cutting boards and counter-tops with hot soapy water.
  • Prepare corn according to package cooking instructions. Drain.
  • In a large pot on medium-high heat, melt the butter.
  • Pour corn kernels in the pot along with ½ cup of milk. Season with salt, sugar and dried chives and mix well.
  • Then reduce the heat to medium-low and add in the whipped cream cheese. Continue stirring until the cream cheese has melted into the corn (about 5 minutes).
  • Begin stirring in the heavy cream and reduce the heat to low. Stir for 5 minutes and then turn the burner off.
  • Place 1 cup of corn mixture in a high-power blender. Blend for 30 seconds until smooth.
  • Pour the puréed corn back into the pot, mix well and top with additional salt if needed and cracked black pepper.
  • Garnish with additional dried chives if desired and serve immediately.
  • Store leftovers in shallow containers within 2 hours of serving. Leftovers will last in the refrigerator up to 3-4 days.


Calories: 364kcal | Carbohydrates: 41g | Protein: 8g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 71mg | Sodium: 533mg | Potassium: 539mg | Fiber: 4g | Sugar: 4g | Vitamin A: 842IU | Vitamin C: 11mg | Calcium: 80mg | Iron: 1mg
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