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Easy Cheesy Creamed Corn

This Easy Cheesy Creamed Corn transforms plain old corn into a rich, creamy, cheesy side dish that everyone is sure to love!

As promised, I’ve got another Thanksgiving side dish idea for you today! This cheesy creamed corn is very easy to make, but it’s absolutely packed with fabulous flavor. It’s perfect for any occasion, and it’ll go fast!

I love most vegetables, but when I was a kid, it was a totally different story. It was corn for me, and that was pretty much it.

I spent most of my Thanksgivings, other holidays, and lots of Sunday dinners at my grandma’s house, and she always made sure that there was a bowl of corn for me regardless of whatever other veggies and sides she was making.

When the cooking bug bit me and I started having Thanksgiving dinner at my house, I began looking for ways to give that corn a little kick in the pants and turn it into something truly special, and this recipe did just that!

I’m talking layers of flavor here…and it’s easy too!

We start with onions and garlic sautéed in butter. Is there really a better way to start any dish? I think not!

Then we add the corn. We keep most of it whole, but some of it gets a quick chop in the food processor to add some thickness and extra creaminess.

Mix in the rest of the good stuff: sharp cheddar cheese, heavy cream, sugar, lemon juice, salt, and a little cayenne pepper (not enough to make it hot and spicy; just enough to add a little warmth that is so good).

When it’s done baking, sprinkle on some fresh chives, and you’ve got a real winner on your hands!

a spoonful of cheesy creamed corn being taken out of the baking dish

Ingredients you need to make Easy Cheesy Creamed Corn:

  • Cooking spray
  • Butter
  • Onion
  • Garlic
  • Corn kernels (fresh or frozen)
  • Sharp cheddar cheese
  • Heavy whipping cream
  • Lemon juice
  • Sugar
  • Salt
  • Cayenne pepper (optional)
  • Fresh chives (optional)

Special equipment needed:

  • Food processor or blender

Here’s a look at how to make Easy Cheesy Creamed Corn:

two images showing the steps to make easy cheesy creamed corn
two images showing the steps to make easy cheesy creamed corn
two images showing the steps to make easy cheesy creamed corn
two images showing how to make easy cheesy creamed corn
two images showing how to make easy cheesy creamed corn
two images showing how to make easy cheesy creamed corn

Tips & Tidbits:

  • Fresh corn is always the best, of course, but hey, we can’t get it all year long, so frozen is the next best thing (especially if you took the time to freeze some local corn at the end of the summer!). It works very well here, and you don’t even need to thaw it first.
  • You can use canned corn if you prefer (drain it first).
  • Not into cayenne pepper? Use black pepper (or no pepper at all).
  • Let the corn rest for 5 to 10 minutes before serving. Right out of the oven, the creamy liquid may seem a little thin, but it will thicken up upon cooling down a bit.
  • Making this for a big holiday dinner? You can assemble this a day (or hours) ahead of time and then bake it when you’re ready. Once you get everything in the baking dish, let it cool, and then cover and refrigerate.
    • When ready to bake, take the dish out and let it sit at room temperature for about 30 minutes to take the chill off, then bake (it may take a little longer since the dish is cold).
  • If you can get fresh chives, don’t skip them. They add a lovely pop of green color and a light, fresh oniony flavor. Yum!
close-up of a forkful of cheesy creamed corn

Creamed corn just got taken from ordinary to extraordinary!

Looking for more yummy side dishes? Check out the list below or go to my side dish page.

I hope you try this Easy Cheese Creamed Corn recipe and love it as much as I do. Thanks for visiting today!

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Easy Cheesy Creamed Corn

This Easy Cheesy Creamed Corn transforms plain old corn into a rich, creamy, cheesy side dish that everyone is sure to love!
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Author: Michelle / Now Cook This!
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 6
Estimated Calories: 317

Ingredients

  • cooking spray
  • 1 tablespoon butter
  • 1 cup diced onions
  • 1 clove garlic, minced
  • 5 cups corn kernels, fresh or frozen (no need to thaw)
  • cups shredded sharp cheddar cheese, divided
  • ½ cup heavy whipping cream
  • 1 teaspoon lemon juice
  • 1 tablespoon sugar
  • salt, to taste
  • cayenne pepper, to taste (optional), I use ⅛ teaspoon
  • 2 tablespoons chopped fresh chives, for garnish (optional)

Instructions

  • Preheat the oven to 350°F. Spray a 2-quart baking dish with cooking spray.
  • In a large skillet, melt the butter over medium-low heat. Add the onions; sauté, stirring occasionally, until they begin to soften, about 3 minutes.
  • Add the garlic; sauté, stirring frequently, for another minute.
  • Add the corn; continue to sauté, stirring occasionally, for 5 more minutes.
  • Place 2 cups of the corn mixture in a food processor (or blender); pulse until the corn is coarsely chopped, and then add it back to the pan.
  • Add 1 cup of the cheese, the heavy whipping cream, lemon juice, sugar, salt to taste, and cayenne pepper (if using) to taste; stir until well-combined.
  • Transfer the corn mixture to the prepared baking dish. Top with the remaining cheese.
  • Bake for 30 minutes or until hot and bubbly and the cheese is melted. Note: if you would like your cheese golden brown, put the dish under the broiler for a minute or two at the very end.
  • Remove from the oven and allow to rest for 5 to 10 minutes. Note: Right out of the oven, the creamy liquid in the dish might seem a bit thin. It will thicken up as the dish cools down, which is why you want to let it rest before serving.
  • Sprinkle with chopped fresh chives, if desired, and enjoy!

Notes

  • You can use canned corn if you prefer (drain it first).
  • You can substitute black pepper for the cayenne pepper (or use no pepper at all).
  • You can assemble this a day (or hours) ahead of time and then bake it when you’re ready. Once you get everything in the baking dish, let it cool, and then cover and refrigerate.
    • When ready to bake, take the dish out and let it sit at room temperature for about 30 minutes to take the chill off, then bake (it may take a little longer since the dish is cold).
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