In the USA, we eat a lot of corn! Cornbread, corn on the cob, and corn tortillas are just a few examples. Typically at Thanksgiving I make cornbread and cornbread stuffing. However, this year, by popular request, I also made side dish of creamed corn. This recipe for creamed corn is easy and can be made ahead during the day, then reheated for serving. It is full of cream, butter and cheese. The original recipe comes from Damn Delicious. I’ll definitely be making this again as it disappeared quickly at our Friendsgiving party. Next time I would choose a slightly finer grated cheese. The cheddar was tasty but I think adding finely shredded President gruyere or emmental to this recipe for creamed corn would take it over the top!
6 ounces PHILADELPHIA Cream Cheese
1/4 cup unsalted butter
3 cloves garlic, minced
1/3 cup milk
2 (340g) tins sweet corn, drained
1/2 to 1 tsp teaspoon dried thyme
Salt and freshly ground white pepper, to taste
1 cup shredded cheddar or gruyere cheese
2 tablespoons chopped fresh parsley leaves or 2 tsp of dried parsley
Preheat oven to 180 C (375F).
First, combine cream cheese, butter and garlic in a medium saucepan over medium high heat. Stir until melted. Then stir in milk until smooth, about 2 minutes. Stir in corn until well combined, about 2 minutes. Add the thyme; season with salt and pepper, to taste.
Spread corn mixture into the a glass baking dish (about 1.5L size). Finally, sprinkle with cheese and dried parsley (if desired). For fresh parsley, sprinkle just before serving. Place into oven and bake until bubbly, about 15 minutes.
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