This Thanksgiving Corn Recipe is creamy, comforting, and the perfect side dish to round out your holiday table. With just a few simple ingredients, it delivers big flavor and cozy vibes everyone will love.
Jump to:
Thanksgiving is right around the corner, and I am so excited! I've shared lots of my favorite Thanksgiving sides before, like sour cream mashed potatoes, easy cranberry sauce, cranberry relish recipe, and green beans with cream cheese, but this corn recipe might be my favorite!
Why This Recipe Works
- Simple Ingredients - Uses pantry and fridge staples you probably already have on hand.
- Crowd-Pleasing - Creamy corn is a classic side that pairs well with turkey, stuffing, and gravy.
- Quick to Make - Comes together in just minutes, leaving you more time for other holiday dishes.
- Versatile - Easy to adjust with canned or frozen corn, or cook on the stovetop or in a slow cooker.
What Thanksgiving Corn Recipe Needs
Corn- Canned or Frozen works great- you might end up with a few more or less ounces of corn depending on what type you use, but aim for 30-40 oz of corn.
Cream Cheese- Adds richness and a smooth, creamy texture.
Butter- Enhances flavor and gives the corn a velvety finish. You can use salted or unsalted.
Heavy Cream- Helps thin the mixture slightly while keeping it creamy. Milk will work if you need to substitute.
Sugar- Balances the savory flavors and enhances the natural sweetness of the corn.
Salt & Pepper- if you use salted butter, you can omit using extra salt. It's all up to your own preferences.
Parsley or Thyme- I love the pop of green as a garnish.
Slow Cooker vs Stove Top Cooking
This recipe will taste the same regardless of how you cook it. If you need it ASAP, cook on the stove top, and it will be ready in 20 minutes. If you want to set it and forget it, the slow cooker is great, and it will be ready in a few hours.
Love all things corn? Make sure to check out my caramel popcorn, buffalo popcorn, holiday popcorn, chocolate-striped popcorn, Halloween popcorn balls, my how to freeze corn guide, and even this Candy Corn on the Cob- technically not corn, but it's so cute!
How to Make Thanksgiving Corn Recipe?
- Step 1: Place corn, cubed cream cheese, cubed butter, heavy cream, sugar, and spices in a saucepan.
- Step 2: Cover and heat over low heat for 10 minutes. Stir, then cover and heat for another 10-15 minutes, until heated through.
Expert Tips
- Use full-fat cream cheese for the creamiest results.
- Don't skip the sugar-it really balances the flavors without making the dish overly sweet.
- For a pretty presentation, garnish with chopped herbs or a dusting of paprika before serving.
Variations
- Cheesy Corn - Stir in shredded cheddar or parmesan before serving.
- Smoky Flavor: Use smoked cream cheese, add a splash of liquid smoke, or better yet, cook the entire thing in the smoker!
- Creamy - Blend 1 cup of the corn and mix it back into the dish for a creamier, thicker version.
- Spicy Kick - Add diced jalapeños, a sprinkle of cayenne, or red pepper flakes for heat.
- Herb Lovers - Fold in fresh parsley, thyme, or chives for a fresh twist.
- Bacon Corn - Top with crispy bacon bits for extra savory crunch.
Save this for later!
We'll email this post to you, so you can come back to it later!
Don't worry, I promise not to spam you!
Slow Cooker Instructions
Throw everything in the slow cooker and cook on high heat for 2-2 ½ hours or low heat for 4-5 hours. Stir a few times throughout cooking.
Instant Pot Instructions
Throw everything in, close the lid, cook on high pressure for 3 minutes, then quick-release, stir, and enjoy! Just make sure to use heavy cream and not regular milk so it doesn't curdle.
Frequently Asked Questions
Simply use twice the amount of all the ingredients. The cooking time will be the same whether it's stove top or in the slow cooker.
I love to serve this corn alongside my smoked turkey breast, sweet potato rolls, easy peppered gravy, and sour cream mashed potatoes.
Keep leftovers in an airtight container in the fridge for up to 3-4 days.
This dish is best served fresh, but can be made a day or two ahead of time, refrigerated, then reheated when ready to eat. It will last only 3-5 days once cooked, so keep that in mind.
Yes, freeze in a freezer-safe container for up to 6 months. Note that dairy-heavy dishes can sometimes change texture after thawing. Reheat slowly for best results.
More Related Recipes
Make sure to check out all my Thanksgiving holiday recipes like sweet potato soufflé, pumpkin pie with sweetened condensed milk, turkey cheese ball, turkey gravy without drippings, Thanksgiving Sandwich, and this delicious cinnamon pull-apart bread!
If you like this recipe make sure to give it a 5-star review and leave a comment down below!
Also, don't forget to sign up for my newsletter, and make sure to follow along on Facebook, Instagram, and Pinterest!
Video
Thanksgiving Corn Recipe
Ingredients
- 32 oz frozen whole kernel corn* 2 16-oz bags
- 8 oz cream cheese cubed
- ½ cup unsalted butter* cubed
- ½ cup heavy cream*
- 1 tbs sugar
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon pepper or more to taste
- ¼ teaspoon salt or more to taste
- Parsley or Thyme for garnish
Instructions
Stove Top Directions
- Combine all ingredients in a medium saucepan.32 oz frozen whole kernel corn*, 8 oz cream cheese, ½ cup unsalted butter*, ½ cup heavy cream*, 1 tbs sugar, 2 teaspoon garlic powder, 1 teaspoon onion powder, ¼ teaspoon pepper, ¼ teaspoon salt
- Cover over medium-low heat for 10 minutes. Stir, then cook another 5-10 minutes until heated through. Garnish with chopped parsley and thyme.Parsley or Thyme
Slow Cooker Directions
- Combine all ingredients in a slow cooker.32 oz frozen whole kernel corn*, 8 oz cream cheese, ½ cup unsalted butter*, ½ cup heavy cream*, 1 tbs sugar, 2 teaspoon garlic powder, 1 teaspoon onion powder, ¼ teaspoon pepper, ¼ teaspoon salt
- Cook over high heat for 2-2 ½ hours or low for 4-5 hours. Stirring a few times throughout the cooking.
- Garnish with chopped parsley before serving!Parsley or Thyme
Notes
• *You can also use canned corn; drain it before using.
• If you use salted butter, omit the salt in the recipe.
• If your corn mixture starts to boil, reduce the heat.
•*Milk can be used as a heavy cream substitute, but it won't be as creamy.
• Storage: Store leftover corn in an airtight container in the refrigerator for 3-5 days.
• Freezer: Store in a freezer-safe container for up to 6 months. Allow to thaw in the refrigerator overnight, then heat and serve.
Jenna says
The BEST corn recipe! I used frozen corn and followed the slow cooker directions- everyone at Thanksgiving absolutely loved it. Making it again for 4th of July!
Lisa Killian says
So glad to hear! Happy 4th!
Sle says
Will this work with canned corn??
Lisa says
Yes, just drain it of any water.
Kathy says
Will this recipe work if I throw in a can of creamed corn?
Lisa says
I haven't tried it with creamed corn but don't see why not. If you try it let me know how it turns out!
Sandra Jeane says
In your write-up you say to “aim for 45-50 ounces of corn.” But the recipe only calls for 2 16oz packages of frozen corn. I want to try your recipe, but I’d like to make sure that the 32oz of corn in the recipe ingredients list is the amount I need to buy. Thank you. This recipe sounds delicious.
Lisa says
Oh good catch! Sorry about that it should say between 30-40oz 🙂 so two 16 oz. bags will work great!
Lilien says
Can this be rewarmed in the microwave?
Lisa says
I have reheated leftovers in the microwave.
Paula says
Question, does it have to be cubed crème cheese? Can I use the crème cheese just out of a little tub like they sell?
Lisa says
Yeah that should be fine.