Best Ever Creamed Corn

We'd hardly had time to take a bite of our pre-Thanksgiving dinner last night when Owen exclaimed "Wow!" and gave me a high five across the table.

This corn is a must make, must eat, must keep on retainer kind of recipe.

6 ounces cream cheese, cubed
1/4 cup unsalted butter
3 cloves garlic, minced
1/3 cup milk
2 cups corn kernels, frozen, canned, or roasted
1/2 teaspoon dried thyme
salt & pepper to taste
1 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley

Preheat oven to 375 degrees and lightly oil a 9-inch baking dish.
Combine cream cheese, butter, and garlic in a medium sauce pan over medium-high heat. Stir in milk until smooth, about 2 minutes. Stir in corn until well combined. Stir in thyme; season with salt and pepper to taste.
Spread corn mixture into the prepared baking dish; sprinkle with cheese. Bake until bubbly, about 15-17 minutes.
Serve immediately with garnished parsley.


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