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.
Creamed Corn
Printable recipe
Printable recipe with picture
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.
Veronica's Cornucopia 
Oh sure, stick a brick of cream cheese and a whole stick of butter on it and you could make your shoes taste awesome!! :-)
I think I’m making your corn dip tonight. Tweaking it as I don’t have mexicorn but I still can’t wait to try it!! Hope I don’t eat TOO much of it!!
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Bwahahaha! Too true! The Mexicorn doesn’t really have a different flavor from regular canned corn so it shouldn’t make too much of a difference. It will just be lacking some red from the red peppers in the corn. You can always add that yourself, though!
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This sounds like a winner! Just a quick question. How many ounces of corn are in that bag? Thanks!
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I knew someone was going to ask me that! I forgot to write it down before I threw the bag away, but it’s a normal (not large or small) size bag so you should be good if you get whatever you find. I’ll update the recipe when I buy more frozen corn.
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Lol @ Debbi’s comment ;) This does sound good, I’ve seen a couple of these recipes I’d like to try. I best get on it!
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I have a recipe for Gulliver’s Creamed Corn that changed my mind about creamed corn too. I make it at every Thanksgiving now. :) I’ll try yours!
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I have never had real creamed corn. I totally want some now!
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I actually never thought to make creamed corn from scratch! Thanks for sharing!!
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Aah! I’m so glad to be back reading your blog! =) I love the idea of adding cream cheese–I’ve only ever made creamed corn with milk/cream.
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HI,
I always make it in a crock pot,just start early enough to get it done in time for the big dinner. I always triple the batch & there is never any left. some people add some sugar-but i dont.
Happy Holiday’s to everyone
God Bless all the 9-11 victims & their loved ones
Joan -the ‘sister in law’
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