Until I married Dennis, I defined creamed corn as that uber-sweet yuck that comes in a can. My first Thanksgiving with my in-laws, however, brought to light the real stuff that puts the canned goop to shame. My sister-in-law, Joan, is in charge of the creamed corn in the Miller family, and she brings it to every single family gathering we have, for which my husband is eternally rejoicing and thankful.
It’s a Miller-family staple, and one of Dennis’ favorite foods. At Thanksgiving, the creamed corn is just as important to him as the turkey. Although I’ve brought it to my own family reunion before, I rarely make it at home (I prefer to indulge in desserts rather than side dishes), so he is super excited to pile it on his plate at every holiday gathering. He got lucky recently, however, because I decided to make it in lieu of the usual mashed potatoes to go with our meatloaf.
Creamed corn the Miller way (OK, I know lots of you already make it this way, but to me, it will always be the Miller way) is buttery, creamy, has just a bit of tang to offset the sweet corn, and is crazy delicious. It’s homestyle comfort food at it’s finest! If you want to do it up completely Miller-style for a big gathering, triple the corn, double the other ingredients, and throw it in a crockpot to heat all day, stirring to combine everything once it’s hot, until it’s time to eat.
1 bag frozen sweet yellow corn
1 (8-oz) package cream cheese
1 stick salted butter*
Melt the cream cheese and butter together in a large saucepan over medium heat. Once they are melted and pretty smooth, stir in the corn. Continue cooking, stirring every few minutes, until heated through. Serve hot.
*If using unsalted butter, add 1/4 teaspoon salt to the recipe.
**The above recipe is the long-loved and family-approved version, but I tried adding 1/4 teaspoon garlic powder to the latest batch since Teri adds it to hers, and Dennis loved it. He doesn’t like sweet in his savory foods and usually adds extra salt to combat the corn’s sweetness, but he didn’t have to do that with the addition of garlic powder. I like this corn either way, so it’s up to you.