One Pot Cheesy Creamed Corn

One Pot Cheesy Creamed Corn is so creamy and simple to make that it will be difficult to limit yourself to just one dish. You won’t find a creamed corn as good as this anywhere else!

One Pot Cheesy Creamed Corn

This recipe is a necessary addition to your Thanksgiving dinner table. Everyone will definitely want to have 2-3 portions if you want to make this and serve a big group of people, so double or treble the recipe.

It’s likely that some of you are thinking that this recipe for recipe isn’t particularly nutritious. When I made the decision, I assumed it would be for Thanksgiving. On that one day, we are allowed to eat and have fun. why not

However, you can alter this recipe to make it “healthier.” Use low-fat shredded cheddar cheese and fat-free Philadelphia cream cheese after replacing the butter with olive oil. I can guarantee that it will remain creamy.

One Pot Cheesy Creamed Corn Ingredients

One Pot Cheesy Creamed Corn

  • 3 14-ounce cans of frozen kernel corn
  • thawed and drained (see notes)
  • 2 tablespoons of butter
  • 8 ounces of cream cheese, chopped
  • 1/2 cup of milk, chopped cheddar
  • 3 minced garlic cloves
  • or 1 tablespoon of garlic powder
  • chopped chives
  • 1 tablespoon of chili flakes, optional
  • salt and freshly ground pepper to taste.


  1. In a skillet, melt the butter over medium-high heat. Sauté the corn, garlic, salt, and pepper for four to five minutes.
  2. Mix in the milk and cream cheese until well combined. Add the shredded cheese and cook until it becomes thicker and all of the cheese has melted. Then take it off the heat.
  3. Serve and top with chili flakes and chives. Enjoy!


One Pot Cheesy Creamed Corn

  • Store: For two to three days, keep leftover corn in a jar with a tight closure. Also allowed is freezing for a month. The night before, defrost in the refrigerator, then reheat in the microwave or on the stove.Fresh corn is available fresh, roasted and sliced from the cob, tinned, or frozen.
  • About three packs (12–14 oz) each of frozen corn packets.
  • Fresh parsley can be used in place of the fresh chives.
  • Use low-fat or fat-free cream cheese.
  • Replace butter, avocado, or grapeseed oil with oil.