We know creamed corn is known as a Thanksgiving side dish, but honestly, it should just be considered a main dish because we can gobble an entire bowl of this in one sitting! 😛
Whether you consider it a main dish or side dish, there's no denying that this delicious recipe is a great addition to all Thanksgiving dinners. The best part? You can make this creamed corn recipe the night before and reheat the whole thing on the stovetop when you're ready to stuff your face. Or, you can pop it in a crockpot or slow cooker and keep it warm all day on Turkey Day (also great as a Christmas dish!).
*This recipe was modified from Rachael Ray's Creamy Corn recipe from the Food Network.
2 bags of Cascadian Farm Organic Frozen Sweet Corn, 10 ounces each (can use fresh corn if you have it on hand)
2 tbsp Melt Organic Butter Sticks
1 rib celery and greens, chopped
1/2 small red bell pepper, chopped
2 scallions, chopped
2 tbsp fresh thyme leaves
Pinch of Kosher salt and ground black pepper to taste
1/2 cup Ripple Foods Original Plant-Based Half-and-Half (can re replaced with 1/4 cup of Violife Just Like Cream Cheese Original)
Optional: top with parmesan cheese, jalapeno, chives or paprika!
- Heat frozen corn over medium heat for 2-3 minutes.
- Heat a large skillet over medium heat and melt butter. Add chopped vegetables and lightly saute for 3 minutes.
- Add cooked corn and season with thyme, salt, and pepper. Cook for 5 minutes.
- Add half-and-half. Cover and cook over medium-low heat for 10 minutes. Taste and adjust seasoning as needed.
- Serve and enjoy the best creamed corn of your life!
P.S. Creamed corn goes great with a side of cornbread and mashed potatoes too.
We'd love to see what you think of this Cream corn recipe side dish! If you decide to create this side dish for your Thanksgiving dinner, share it on social media and tag us @mylkguys!
Shop the plant-based foods in this recipe at Mylk Guys!
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