This creamed corn is lovely alongside roasted or grilled chicken, pork chops, or meatloaf, and it’s especially comforting with baked ham and a green salad. Serve it with warm dinner rolls or cornbread to soak up the extra sauce. For a cozy, all-in-one plate, pair it with mashed potatoes and steamed green beans. It also works beautifully on a holiday table next to stuffing and turkey, or as a simple side for burgers and hot dogs when you want something a little more special than plain corn.
5-Ingredient Creamed Corn
Servings: 6
Ingredients
4 cups frozen corn kernels (about 20 oz), no need to thaw
1 cup heavy cream
4 tablespoons unsalted butter, cut into pieces
4 ounces cream cheese, softened and cut into cubes
1 teaspoon kosher salt (or to taste)
Directions
Lightly grease a glass 2-quart casserole dish (an 8×8-inch or similar) so the creamy sauce doesn’t stick.
Add the frozen corn kernels to the prepared casserole dish and spread them into an even layer. There’s no need to thaw the corn first; it will cook right in the sauce.
Dot the corn evenly with the butter pieces and cream cheese cubes so they can melt and blend into the sauce as it bakes.
