Ingredients
Main Ingredients
- 6 ounces cream cheese, cubed
- ¼ cup unsalted butter
- 3 cloves garlic, minced
- ⅓ cup whole milk
- 2 cups corn kernels (frozen, canned, or roasted)
- ½ teaspoon dried thyme
- Kosher salt and freshly ground black pepper, to taste
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Preheat oven: Preheat your oven to 375 degrees F (190 degrees C). Lightly coat a 9 x 13 inch baking dish with nonstick spray to prevent sticking.
- Prepare the creamy corn mixture: In a medium saucepan over medium-high heat, combine the cubed cream cheese, unsalted butter, and minced garlic. Stir continuously until the mixture is smooth and combined. Gradually stir in the whole milk and continue stirring for about 2 minutes until creamy.
- Add corn and seasonings: Stir in the corn kernels and cook for about 2 minutes until well incorporated. Then add the dried thyme and season with kosher salt and freshly ground black pepper to your taste, mixing thoroughly.
- Assemble and bake: Spread the creamy corn mixture evenly into the prepared baking dish. Sprinkle the shredded cheddar cheese evenly over the top. Place the dish in the preheated oven and bake for 15 to 17 minutes or until the mixture is bubbly and the cheese is melted.
- Serve: Remove from oven and garnish with chopped fresh parsley leaves if desired. Serve immediately and enjoy your delicious creamed corn.
Notes
- You can use frozen, canned, or freshly roasted corn based on availability and preference.
- For a spicier kick, add some cayenne pepper or smoked paprika.
- Fresh thyme can be substituted for dried thyme, using about 1.5 teaspoons.
- Use low-fat cream cheese and reduced-fat cheddar to make a lighter version.
- This dish reheats well in the oven or microwave, but best served fresh.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
