Cream Cheese Corn Recipe

A white bowl of cream cheese with corn with a spoon in it.

Cream cheese corn is rich, buttery, and ultra creamy with the perfect hint of honey sweetness. This easy 15-minute side dish tastes holiday-worthy with barely any effort.

Prep Time 5

Cook Time 10

Total Time 15

Servings Servings

Ingredients

1 (750 g) bag frozen corn (~4 cups)
3 tbsp honey
3 tbsp butter
4 ounces cream cheese softend, cut into cubes/chunks
salt and pepper to taste
fresh parsley chopped, for garnish, optional

Instructions

Heat the butter and honey in a large skillet over medium high heat until completely melted.
Add the frozen corn (no need to thaw).
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.

Notes

Use a full fat block cream cheese for the smoothest, creamiest sauce. The spreadable tub version won’t melt the same way.

No need to thaw frozen corn first. It cooks perfectly straight from frozen and helps create a silky sauce.

Using canned corn? Drain it really well first to avoid watery cream cheese corn.

Reduce the heat before adding the cream cheese so it melts gently instead of sticking or separating.

The sauce will thicken as it sits. Add a splash of milk when reheating leftovers to loosen it back up.

Leftovers keep well in the fridge for up to 4 days, making this an easy make-ahead side dish for holidays or busy weeknights.

Nutrition