This Thanksgiving Corn Recipe is so easy and super delicious! With both stove top and slow cooker options, this is a great side dish for the holidays!
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, and green beans with cream cheese, but this corn recipe might be my favorite!
It is such an easy and versatile recipe. Want to cook it fast on the stove top or leave it in slow cooker? Want to use canned or frozen corn?
What you have on hand we can find a way to use ad that’s what I love about this recipe!
What you need for the Thanksgiving Corn?
- 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
- Butter- I use unsalted, but salted works too!
- Heavy Cream- if you don’t have heavy cream milk can work too!
- Sugar
- Garlic & Onion Powder
- Salt & Pepper- if you use salted butter, you can omit using extra salt. It’s all up to your own preferences.
- Parsley or Thyme for 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.
Can I make this in the Instant Pot?
Yes! Just 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.
How to make Thanksgiving Corn Recipe?
- Place corn, cubed cream cheese, cubed butter, heavy cream, sugar, and spices in saucepan.
- Cover and heat over low heat for 10 minutes, Stir, then cover and heat for another 10-15 minutes, until heated through.
Slow Cooker Instructions
Throw everything in the slow cooker and cook on high heat for 2-2 ½ hours or low for 4-5 hours. Stir a few times throughout cooking.
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How to double the recipe?
Simply use twice the amount of all the ingredients. The cooking time will be the same weather it’s stove top or in the slow cooker.
What to eat with Thanksgiving Corn?
I love to serve this corn alongside my smoked turkey breast, sweet potato rolls, and easy peppered gravy.
Variations
- Add crispy pieces of bacon for a richer flavor
- Add cheddar or pepper jack cheese
- Sprinkle with red chile flakes or some diced jalapeno for a kick
- Blend 1 cup of the corn and mix back into the dish for a creamier thicker version.
How long does this Thanksgiving Corn Recipe last?
This corn will last 3-5 days in the refrigerator.
How to store leftover corn?
Store leftover corn in an airtight container in the refrigerator.
Can you make this corn ahead of time?
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.
Can you freeze this corn recipe?
Yep, freeze in a freezer safe container for up to 6 months. Allow to thaw in the refrigerator overnight, then heat and serve.
Make sure to check out all my Thanksgiving holiday recipes! Many of them are easy and make-ahead friendly to ensure a relaxing and enjoyable dinner with your family and friends!
Video
Thanksgiving Corn Recipe
Ingredients
- 2 16 oz bags frozen whole kernel corn
- 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.
- Cover over medium low heat for 10 minutes. Stir, then cook another 5-10 minutes until heated through.
Slow Cooker Directions
- Combine all ingredients in a slow cooker.
- 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!
Notes
• *You can also use canned corn, just drain it before using.
• If you use salted butter, omit the salt in the recipe.
• If your corn mixture starts to boil reduce heat.
• 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.
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.