Cream Cheese Corn Recipe is a rich and cozy side dish made with sweet corn, cream cheese, sharp cheddar, and (optionally) chopped jalapenos!
Do you adore cream cheese as I do? Are you still looking for some last-minute Christmas side dish ideas? Today I’m offering one of my favorite corn dishes: Cream Cheese Corn Casserole! This recipe was given to me by my mother-in-law years ago, and it was love at first bite. Seriously, just give me this plate and a spoon and I’d be happy. Cream Cheese Corn Recipe!
Every year, this Cream Cheese Corn makes its way onto my holiday table…multiple times a year, in fact, for every holiday. I also cook it as a side dish when I take dinner to another family, whether they are sick or have recently had a new baby. It’s always a hit, and I’m frequently requested for the recipe. Cream Cheese Corn Recipe!
How to do it?
But guess what? It’s straightforward to create. It nearly doesn’t qualify as a recipe. Cream Cheese Corn Recipe!
Yes, apart from how tasty it is, one of my favorite aspects of this recipe is how easy it is to prepare. The few necessary components are almost certainly already in your kitchen, and the whole thing is ready in no time. Are you ready for the oh-so-complicated steps?
DONE with your Cream Cheese Corn Recipe!
To this cream cheese corn, I usually add some finely chopped pickled jalapenos for flavor and to break up the richness. But there are no jalapeños in these photographs, you might be thinking to your ever-observant self. These images, however, portray a dish of creamy corn that I prepared for my son’s Thanksgiving feast at preschool. And, because 3- and 4-year-olds, in my experience, like to avoid strange green pieces floating about in their dish, I left off the jalapenos this time. Cream Cheese Corn Recipe!
However, I normally use jalapenos, and by using the mild type, they aren’t even hot. If you want your food spicy, feel free to add some chopped hot jalapenos.
If you like green chiles, a 7-ounce can of chopped green chiles also adds flavor to this corn without adding too much spiciness.
What is my point here? This is your corn casserole, so add any peppers you like. If you want your cream cheese pure and unadulterated, leave it out.
What else might work well with this side? Crispy bacon crumbles. Because cream cheese corn isn’t delicious enough on its own. I haven’t tried it with bacon yet, but it’s on my list of things to try. Cream Cheese Corn Recipe!
Choice of Crock Pot
Another interesting aspect of this corn casserole recipe is that it is readily adaptable to a crock cooker. For a rapid start to the recipe, melt together the butter, cream cheese, and milk in a saucepan on the heat. But first, transfer the cream cheese mixture to a slow cooker, whisk in the salt, pepper, corn, and (if using) jalapenos, and simmer on low while you finish the remainder of your meal. When ready to serve, spoon some cream cheese corn onto each plate and sprinkle with cheddar, which will melt over the top. Cream Cheese Corn Recipe!
Make this Cream Cheese Corn Casserole recipe, I tell you. It might overtake green bean casserole as the most popular vegetarian side dish on your Thanksgiving table. Or maybe it’s Christmas. Or even Easter!
If you like cream cheese, this dish will make you swoon. It’s a little too rich for our regular supper fare. But I really enjoy cooking it for holidays and special events! And I believe it’s a great side dish to serve to another family when I want to assist them out with supper.
Cream Cheese Corn is easy to make, delicious, and a family favorite around here…and I hope it will become a favorite of yours as well! Cream Cheese Corn Recipe!
The Star of the Show Is Corn
Always make the vegetable the star of the show when preparing a vegetable side dish. You want to use the finest corn you can get for this recipe. If you’re reading this during corn season, feel free to use freshly cooked corn, but don’t be scared to use frozen. When they freeze the corn, it is frozen at peak season, so it is sometimes better than what they take into the shop. I prefer frozen corn over canned corn because it retains its crisp feel better. You may use canned corn if you like. Cream Cheese Corn Recipe!
Cream Cheese Corn
- Cook until the frozen corn, cream, and butter are cooked through.
- Combine the cream cheese, salt, pepper, and Parmesan cheese in a mixing bowl. Cook until the cream cheese melts and the sauce thickens.
- Serve immediately and enjoy.
The Most Effective Cream Cheese for the Job
The secret to preparing the ideal cream cheese sauce is to use the appropriate cream cheese. Make sure you use full-fat cream cheese in a block. Low fat and spreadable versions will not provide the rich, creamy texture required to stick to the corn. Cream Cheese Corn Recipe!
Erren’s Best Advice
- There’s no need to cook the corn first for this recipe unless you’re using fresh corn. Frozen items can be inserted directly from the freezer.
- If you’re using canned corn, make sure to drain it first.
- Because some Parmesan cheese is rather salty, I season last, so sample before seasoning.
- If you like a sweeter creamed corn, leave off the Parmesan cheese and replace it with 1 tablespoon of sugar. Cream Cheese Corn Recipe!
Instructions For Making Ahead And Freezing
Cream Cheese Corn may be made up to 3 days ahead of time (but I think it’s best served fresh). Allow cooling before transferring to an airtight container and storing in the refrigerator until ready to use. Then, reheat over medium heat until warmed through, adding a splash of milk as required to loosen the sauce.
Allow cooling before transferring to a freezer-safe, airtight container and freezing for up to 3 months. Defrost in the refrigerator overnight, then reheat on the stove over medium heat until well warmed, Cream Cheese Corn Recipe, green bean casserole
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Cream Cheese Corn Recipe
Cream Cheese Corn Casserole is a rich and cosy side dish made with sweet corn, cream cheese, sharp cheddar, and (optionally) chopped jalapenos!
- Heat the oven to 350°F.
- Melt cream cheese and butter in a medium saucepan over low heat.
- Add the milk and stir until the mixture is smooth and creamy.
- Stir in the salt, corn, and jalapenos (if using).
- Fill an 8-by-8-inch square (or 2-quart) baking dish halfway with corn mixture.
- Garnish with shredded cheddar.
- 20 minutes, or until golden and bubbling.
- When measured out, an 18-ounce bag of frozen corn equals around 4 cups of corn. In this recipe, you could alternatively use two 15-ounce cans of corn (drained), which would equal roughly 4 cups. That being said, I highly recommend using frozen corn instead of canned corn in this recipe for superior flavor.
- When you whisk the melted butter and cream cheese together, the mixture may appear lumpy, but after you add the milk, it should level out.
- Amount Per Serving
- Calories 273
- % Daily Value *
- Total Fat 21g33%
- Saturated Fat 12g60%
- Cholesterol 62mg21%
- Sodium 382mg16%
- Potassium 254mg8%
- Total Carbohydrate 17g6%
- Sugars 2g
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.