This Thanksgiving corn is such a classic Thanksgiving side dish. You can make this creamed corn in the skillet in under 30 minutes with minimal effort. I also love that it’s made with frozen sweet corn, which means that you can make this yummy side dish any time of the year.

Thanksgiving Corn

This Thanksgiving corn recipe is rich, a little sweet, creamy, and delicious. It is truly such a quick, easy, and tasty Thanksgiving corn dish!

The naturally sweet corn is enhanced with a little sugar, and balanced out with the onion powder, garlic powder, pepper, and a little bit of thyme. The creamy, buttery sauce levels it up to a side dish that definitely earns a spot on your Thanksgiving table.

The best part is that this tasty recipe uses only a handful of ingredients and can be on the table in less than 30 minutes. Adding a few super easy recipes to my Thanksgiving menu makes the whole day so much more pleasant and less stressful for me.

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Ingredients

Frozen Corn: I love using frozen corn because it’s consistently delicious and so easy to use. It’s already cut off the cob, and it’s picked and frozen when it’s at peak ripeness. When you’re buying frozen corn, squeeze the bag a little to see if you feel any large frozen clumps. If you do, that can mean that the bag thawed and then refroze, which means you’ll probably end up with freezer burnt corn.

Cream Cheese, Salted Butter, Half And Half: These are the three types of dairy we’re using to make the creamy, luscious sauce. Cream cheese adds some tang and makes the sauce thicker. The butter adds the savory, rich flavor. Half and half thins the sauce to the perfect consistency. Blocks of cream cheese (not the kind sold in a tub) melt better, so I recommend using that.

Sugar, Garlic, Onion, Pepper, and Thyme: Sugar enhances the natural sweetness of the corn. Garlic adds savory depth. Onion adds a layer of savory flavor and a little bit of sweetness. The slight heat in pepper helps balance the rich and sweet flavors in this dish. A little bit of thyme adds an herby, earthy flavor that makes this taste like a Thanksgiving dish.

How To Make Thanksgiving Corn

Combine: Add all the ingredients into a large pot and stir to combine. (See the recipe card below for the full printable instructions.)

Cook: Partially cover with a lid and cook over medium-low heat, stirring occasionally, until everything is melted and heated through.

Serve: Transfer to a serving dish and enjoy. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.

Pro Tips

• Partially Cover the Pot: If you fully cover the pot, none of the steam will escape. Letting some of the steam out helps the sauce reduce and thicken.
• Stir From the Bottom: Make sure to stir all the way to the bottom of the pot, use a wooden spoon to scrape up any pieces that start to stick.
• Make it Ahead: This is a Thanksgiving side dish that reheats super well. I love making a day in advance and then reheating it on Thanksgiving day.

Why Do People Eat Corn On Thanksgiving?

Corn was one of the “three sisters” crops (corn, beans, and squash) that Native Americans depended on heavily. These three crops naturally support each other, and made up a large staple of their diet. The corn crop was especially abundant the year of the first Thanksgiving, and was served at that first feast.

It also symbolizes abundance and gratitude, and it was a staple crop that helped people survive the winter. It’s often displayed as a sign for autumn festivals, making it even more fitting for Thanksgiving meals.

What Is Thanksgiving Corn Called?

We call it Thanksgiving corn in my house, but I’ve also heard it called creamed corn or holiday corn. Since some people make this in the Crock Pot it can also be called slow cooker corn. I’ve even heard it called crack corn, which definitely gives you an idea of how delicious this recipe is. People always come back for seconds!

Do People Eat Corn On The Cob For Thanksgiving?

Corn on the cob is more of a summer tradition because that’s when it’s fresh and in season. Corn dishes like this, that rely on frozen corn, are what you’ll normally find on Thanksgiving tables.

Is Corn A Traditional Thanksgiving Food?

Yes! Since it was one of the three most important crops to Native Americans, it was originally an important aspect of Thanksgiving and the tradition of Thanksgiving corn recipes has definitely carried forward to today. You can often find it served as a side dish like this or Succotash, or incorporated into this Jiffy Cornbread With Creamed Corn, this Jiffy Corn Casserole, or this Corn Casserole without Jiffy.

Storing And Reheating

Let the leftovers cool, then transfer them to an airtight container and store in the fridge for up to 3 days. Reheat gently on the stove on low heat, stirring occasionally. If the sauce thickens too much in the fridge, mix in a splash of half and half to help loosen it up. I don’t recommend freezing this dish because the dairy in the sauce will separate when it thaws.

Keep In Touch

I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime

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Thanksgiving Recipes

If you like this recipe, be sure to check out all of our other holiday recipes. Some reader favorites are:

• Chocolate Pie
• Baked Mac and Cheese with Velveeta
• Canned Sweet Potato Casserole
• Sweet Potato Cornbread
• Green Bean Casserole with Bacon
• Mashed Potatoes without Milk
• Not Yo Mamas Banana Pudding
• Stove Top Stuffing
• Chicken and Stuffing Casserole

This is one of the best easy dinner side dishes! Skillet corn is easy enough to make on a busy weeknight, and special enough to serve as your Thanksgiving corn.