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If you're looking for the best buttered corn recipe, look no further! So simple and easy you won't believe how amazing this tastes!
This is a recipe I use so frequently I really don't need to look at it anymore. It's something I can pull together super fast as a tasty side dish and we never have any leftovers. It's something that can be made with a last minute weeknight family meal, but it's so unbelievably good it also pairs well with Thanksgiving or Christmas dinner.
This veggie side dish goes well with my Instant Pot Bacon Cheeseburger Pasta and my Easy Roasted Green Beans.
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Ingredients
- fresh or frozen corn
- butter
- fresh thyme
- cream cheese
- salt and pepper
See recipe card for quantities.
Instructions
As I mentioned before this recipe is so simple, there really are not a lot of steps here.
Add corn of choice to a medium sized pot. I prefer to use frozen corn, but you can use fresh or canned corn as well.
Add all remaining ingredients to the pot: butter, cream cheese, fresh thyme, salt and pepper.
Heat over medium heat and mix until all ingredients are melted, blended and corn is hot.
Substitutions
- Corn - instead of frozen corn, you can use an equal amount of canned corn or fresh corn
- Butter - use a non-dairy butter if you're vegan
- Cream Cheese - use a non-dairy cream cheese if you're vegan
- Fresh Thyme - dried thyme can be used in place of fresh - ¼ teaspon dried in place of 1 teaspoon fresh
Variations
- Spicy - add crushed red chili pepper flakes, cayenne pepper or diced jalapeños
- Additional veggies - other veggies would be a great addition to this corn side dish: chopped or diced carrots, peas, mushrooms and cut green beans
- Herbs - rosemary or basil would be a good variation that can go with Italian meals
Equipment
The only item needed to cook this corn recipe is a medium sized pot.
If you wanted to cook this in the microwave instead, you would need a microwave-safe plastic or glass bowl.
Storage
Leftovers can be stored in the refrigerator for up to three days.
This corn recipe won't freeze well, as the cream cheese may separate.
Top tip
Corn is a vegetable that is naturally sweet, but sometimes you may get a bag or can or even an ear that is not the super sweet corn we are looking for. When this happens, I will add a half a teaspoon of sugar or honey to the corn to bring out the missing sweetness. Use your taste after adding this to see if it's where you want it to be, and increase from there. Remember, you can always add more, but you can't take away!
The Best Buttered Sweet Corn with Cream Cheese
Ingredients
- 12 ounces corn frozen
- 2 tablespoons butter
- ¼ cup cream cheese
- 1 teaspoon fresh thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Add corn to a medium sized pot.
- Add all remaining ingredients.
- Heat over medium heat for about 10 minutes until all ingredients are melted and blended, and corn is hot.
Notes
- Canned Corn or Fresh Corn can be used in place of the frozen corn. If you are using fresh corn, remove corn from the ears by slicing off with a knife.
- Dried thyme can be used in place of the fresh thyme. Use ¼ teaspoon dried for each teaspoon of fresh thyme.
- Corn is a vegetable that is naturally sweet, but sometimes you may get a bag or can or even an ear that is not the super sweet corn we are looking for. When this happens, I will add a half a teaspoon of sugar or honey to the corn to bring out the missing sweetness. Use your taste after adding this to see if it's where you want it to be, and increase from there. Remember, you can always add more, but you can't take away!
- Storage: Leftovers can be stored in the refrigerator for up to three days. This recipe will not freeze well.
Nutrition
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Monna Ellithorpe
Hi Teri,
Good to see you posting again. This sounds so scrumptious and so easy to make.