Everything cooks together in one skillet, with no chopping or separate sauce to prepare. Serve it alongside chicken, ham, meatloaf, or your favorite family dinner.
What You’ll Need
- Frozen sweet corn. Use two 12-ounce bags, for a total of 24 ounces. Add the corn directly from frozen.
- Cream cheese. Cut an 8-ounce block into small cubes so it softens and melts more evenly.
- Heavy cream. Half a cup blends with the cream cheese to create the creamy sauce.
How to Make Creamed Corn in a Skillet
Place the frozen corn, cubed cream cheese, and heavy cream in a large cast iron skillet over medium heat. Stir frequently as the ingredients warm, scraping along the bottom to keep the dairy from sticking.
As the cream cheese softens, gently stir it into the cream. Continue cooking until the corn is hot throughout and the sauce is smooth and evenly coats the kernels. Allow approximately 8–10 minutes, with additional time as needed for your skillet and stove.
Tips for a Smooth Sauce
Small cubes of cream cheese are easier to incorporate than a whole block. If any softened pieces remain, gently press them with the back of your spoon while stirring.
Keep the heat moderate and reduce it if the sauce begins bubbling rapidly or catching on the bottom. The sauce will thicken slightly as it cools, so serve the corn while warm and creamy.
What to Serve with Creamed Corn
This creamy corn pairs well with roast chicken, pork chops, baked ham, or barbecue. Add green beans, roasted broccoli, or a crisp salad for a complete meal with a variety of textures.
For a family-style dinner, set the skillet on a heatproof trivet and provide a serving spoon. The cast iron retains heat, helping the corn stay warm at the table.
Frequently Asked Questions
Do I need to thaw the corn?
You can use it straight from frozen. Stir frequently as it heats so the corn warms evenly and the cream cheese blends into the sauce.
Can I use a different skillet?
Yes. A large, heavy-bottomed skillet works well. Adjust the heat as needed and stir along the bottom during cooking.
Can I use canned corn?
Yes. Use about 24 ounces of drained corn. Since it is already cooked and starts at a warmer temperature, it may heat through sooner.
Can I add seasoning?
Yes. Taste the finished corn and add optional salt or black pepper to suit your preference. These are additional to the three main ingredients.
3-Ingredient Creamed Corn Skillet Recipe Card
Sweet corn coated in a smooth cream cheese sauce, made in one skillet with three ingredients.
- Prep time — About 5 minutes
- Cook time — About 8–10 minutes, or until hot throughout
- Total time — About 15 minutes
- Servings — 6
Ingredients
- 2 bags (12 ounces each) frozen sweet corn
- 8 ounces cream cheese, cubed
- ½ cup heavy cream
Instructions
- Place the frozen corn, cubed cream cheese, and heavy cream in a large cast iron skillet over medium heat.
- Stir frequently as the mixture warms, scraping the bottom of the skillet and gently blending the softened cream cheese into the cream.
- Cook for approximately 8–10 minutes, or until the corn is hot throughout and the sauce is smooth and creamy. Reduce the heat if needed to prevent sticking or vigorous boiling.
- Stir well and serve warm directly from the skillet or transfer to a serving dish.
Recipe Notes
- Add the corn directly from frozen.
- Cut the cream cheese into small cubes for easier melting.
- The sauce thickens slightly as it cools.
- Timing is approximate and depends on your skillet and stove.