Creamed Corn

Total Time:
22 mins
Prep Time:
10 mins
Cook Time:
12 mins
8 servings
Dish Size:
2 Quart
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November 18, 2011
Tara’s Tidbits®

I prefer a little bit of the corn blended into the sauce for the subtle golden color it adds, but pureeing 1/2 cup corn in step 2 is not necessary, and the final dish will still be plenty creamy if you skip it. If the sauce tastes a little bit chalky, cook an additional 3 minutes, making sure that you can see the sauce visibly puffing up in the microwave, as this is when the starchiness of the cornstarch will cook out.

This microwaveable creamed corn recipe won't have you husking any ears of corn, but it's still a lot fresher-tasting than the canned stuff. The secret ingredient is just a tiny dash of vanilla extract, which goes extremely well with the sweet corn. - Tara


  • 3 tablespoons butter or margarine
  • 1 (32-oz.) bag frozen corn kernels
  • 1 1/4 cups milk
  • 1 tablespoon sugar
  • 1/4 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 8 ounces cream cheese, regular or reduced fat
  • 1 1/2 tablespoons cornstarch


  1. Place butter and frozen corn kernels in a 2-quart temp-tations® baking dish, and microwave on high for 4 minutes, stirring halfway through.
  2. Stir well, and then remove and transfer 1/2 cup of the corn kernels to the bowl of a food processor. Pulse the 1/2 cup of corn until entirely pureed, and then return to the baking dish.
  3. Add the sugar, vanilla extract, salt, and 1 cup of milk to the dish, and stir all to combine. Top with the cream cheese and microwave on high for 8 minutes, stirring twice, until the cream cheese is entirely combined and everything is bubbly hot.
  4. Whisk cornstarch into the remaining 1/4 cup of milk, and then stir into the creamed corn. Return to the microwave and cook on high for a final 3 minutes. Stir well. Garnish with finely diced red bell pepper to add a little color, if desired.
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