Cream Cheese with Corn just makes sense! It’s the extra creamy, super flavourful and incredibly delicious side dish you didn’t know you needed! It’s made with 4 simple ingredients and is on the table in just 15 minutes.
If you’ve never had Cream Cheese with Corn, just hear me out, OK?! I know, I know. It might not be as well known of a combo as say banana and chocolate or lemon and blueberries. But that doesn’t mean that it shouldn’t be! Cream cheese with corn just WORKS and I guarantee you that this will be some of the creamiest corn you ever did eat. It’s like something magical just happens when those two ingredients combine. And the best part? You don’t have to wait hours for said magic to happen! It’s done in 15 minutes from start to finish making this Creamy Corn a side dish you’ll want to add to your weekly repertoire. Like ASAP.
I’ve allllways been a fan of corn growing up whether that be on or off the cob. After moving to BC from Ontario 3 years ago now (say what…where does the time go…for real?!) we actually discovered some of the best corn I’ve ever had in my life. No. Scratch that. We did discover THE ACTUAL BEST corn I’ve ever tasted in my entire life. I know that might be a strong statement but I believe in it’s deliciousness so much that I’ve started telling people that you ain’t ever tasted corn until you’ve had Silver Rill Corn. IF YOU KNOW, YOU KNOW.
Now I know not everrrrybody is going to be able to have that privilege. So, in proper Andrea fashion, a compromise was in order. If the people can’t taste the Silver Rill corn for themselves, I’d better give them a deliciously reliable corn recipe that is maximum creamy, ultra cheesy and super easy to make. A recipe that will make them turn to their own friends and families and say “you ain’t ever tasted corn until you had cream cheese with corn!” One you can make with fresh, canned or frozen corn and one that comes together in no time at all.
And this recipe, my friends, is IT.
WHAT YOU’LL NEED TO MAKE CREAM CHEESE WITH CORN
Just 4 simple ingredients, plus the addition of salt and pepper, is all you need to make this creamy and cheesy corn recipe. Let’s discuss them in a little bit more detail down below:
- Corn: I prefer using frozen corn for this cream cheese with corn recipe. You don’t have to thaw it before hand making it a quick, convenient and easy option. If you want to use fresh or canned corn instead, I’m sure it could be done. Just be sure to adjust the cooking time if necessary and drain the liquid before beginning if using the canned corn. You can use any kind of corn you want. While my preference is good ol’ yellow corn, you can also use sweet, white or a mixture of yellow and white.
- Butter: Corn’s best friend and so good for flavour. I use salted butter for this recipe. However, if all you have on hand is unsalted, simply add more salt to the corn while cooking.
- Honey: For sweetness and flavour. Provides such a delicious balance between the mix of ingredients.
- Cream Cheese: Why, of course! Cream cheese is what makes this corn extra creamy, cheesy and delicious. Full fat works best in this recipe. Use the cream cheese that comes in a brick/block rather than it’s spreadable counterpart you normally find in containers. Block cream cheese has that thick, creamy consistency that works best for coating the corn.
- Salt/Pepper: For flavour, balance and to make the rest of the ingredients pop.
HOW TO MAKE CREAM CHEESE WITH CORN (KEY TIPS)
- No need to thaw the corn first. Simply throw it in the skillet frozen. The milky waters it releases as it cooks will add to the creaminess and deliciousness of this recipe. EXTRA TIP: If all you have on hand is canned corn, be sure to drain off the liquid before adding it to the skillet.
- Use full fat cream cheese and soften it by letting it come to room temperature before proceeding with the recipe. This will allow it to melt better when you add it to the skillet in the final stages.
- Cut the cream cheese into cubes/chunks before adding it to the skillet with the corn. Not only will this speed up the melting process but it will also ensure the creamiess is evenly distributed throughout the dish. EXTRA TIP: Reduce the heat slightly once you add the cream cheese as it could burn easily once it touches the hot skillet.
- Stir occasionally throughout cooking to ensure that the corn gets evenly heated throughout and that the cream cheese gets evenly distributed after it’s added.
- Season to taste with salt, pepper and fresh chopped parsley (which will add a touch of colour) before serving, if desired.
FREQUENTLY ASKED QUESTIONS
Yes, you can swap out the frozen corn for fresh or canned corn in this Cream Cheese with Corn recipe. However, be sure to adjust the cooking time by a few minutes less, if necessary and drain off all the liquid if using the canned corn. If using frozen corn, there is no need to thaw it first.
Sure, you can make this cream cheese with corn in advance as it reheats fairly well. You can reheat it in a skillet on the stove top, in a microwave or even in a baking dish on low in an oven. If you notice that too much of the cream cheese has been absorbed by the corn and it’s no longer as creamy, mixing in a few more cubes of cream cheese should easily fix this problem.
I don’t see why not! You might have to add a splash of liquid or more chunks of cream cheese to get it back to its original creamy state. I would suggest cooking it as per the recipe instructions down below, allowing it to cool completely, transferring it to an oven and freezer safe dish (disposable aluminum ones work great) then reheating it directly in the dish in the oven rather than on the stovetop or microwave. It’ll be good in the freezer for up to 3 months.
- 1 (750g) bag Frozen Corn, about 4 cups*
- 3 tbsp Honey
- 3 tbsp Butter
- 4 ounces Cream Cheese, softend, cut into cubes/chunks
- Salt and Pepper, to taste
- Fresh Chopped Parsley, for garnish, optional
- Heat the butter and honey in a large skillet over medium high heat until completely melted.
- Add the frozen corn (no need to thaw) and cook, stirring occasionally, until no longer frozen, 6-8 minutes.
- Add the cream cheese and season with salt and pepper. Reduce the heat to medium. Cook an additional 3-5 minutes, stirring occasionally, or until the cream cheese is melted and the corn creamy. Garnish with fresh chopped parsley, if desired, and serve immediately.
You can use canned corn instead, if you prefer. Just be sure to drain off all the liquid before beginning. If using frozen, there is no need to thaw first.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 257Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 34mgSodium: 161mgCarbohydrates: 36gFiber: 3gSugar: 14gProtein: 5g
Nutrition is only an estimate and calculated using Nutritionix.
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