Cream Cheese Corn

Name: Cream Cheese Corn
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 6 cups frozen corn (about two bags (or fresh cooked corn or canned corn)); 1½ cups cream (heavy cream, whipping cream or double cream); 8 ounces cream cheese (cubed); 2 tablespoons butter (cubed); ¼ cup Parmesan cheese (freshly grated); salt and pepper (to taste); Fresh chopped herbs (chopped for garnish)

A bowl of creamy, cheesy creamed corn topped with chopped herbs. The dish appears rich and indulgent, with a smooth sauce coating the corn kernels. The bowl is white with small speckles, sitting on a light marble surface.

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Cream Cheese Corn is the easy side dish you didn’t know you needed—sweet corn, rich cream, melty cheese, and cozy vibes in every bite.

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Know Before You Scroll

Serves

6 people

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

Flavor Profile

Buttery, rich, and ultra-creamy with just the right hint of sweetness from the corn. Cheesy, cozy, and totally craveable.

Difficulty Level

Super easy. This is a no-fuss, one-pan kind of situation that comes together in under 20 minutes.

Equipment Needed

Shallow pan, spoon or spatula, knife, cutting board, measuring cups.

Top Tip

Cube your cream cheese before adding it to the pan—it melts faster and blends into the sauce like a dream.

Time-Saving Tips

Use frozen corn straight from the bag—no need to thaw. It cooks up perfectly in the pan.

Ingredient Swaps

No Parmesan? Try shredded cheddar, Asiago, or even a little crumbled feta for a fun twist.

A bowl of creamed corn with a rich, white sauce infused with cream cheese. The dish is garnished with finely chopped herbs, appearing soft and luscious. A silver spoon rests inside the bowl, surrounded by a white textured background.

This is one of those recipes that I accidentally made once and now I’m making it weekly. It’s creamy. It’s cheesy. It’s buttery and rich and just a little sweet from the corn. It’s the kind of side dish that steals the spotlight from whatever main you thought was going to be the star.

I didn’t even mean to write this up because—let’s be honest—it’s almost too easy to be called a “recipe.” But every time I serve it (holidays, weeknights, random Tuesday lunches), people ask for it. Like, need-it-now kind of ask. So here we go. One pan, a handful of ingredients, and a whole lot of comfort. Let’s make this happen.

A bowl filled with creamy macaroni and cheese, accented by a touch of cream cheese corn and topped with chopped parsley. The speckled bowl rests on a marble surface, while a small dish with more parsley lingers in the background.

JUMP TO RECIPE

The complete printable recipe is available at the bottom of this post (simply click the button above). For a detailed, step-by-step guide with photos and helpful tips, keep reading!

Step By Step Instructions

Warm Up the Corn

Start by grabbing a large skillet or sauté pan and setting it over medium heat. Add 6 cups of frozen corn (straight from the bag, no need to thaw), 1½ cups of heavy cream, and ¼ teaspoon of black pepper. Let everything simmer together for about 5 minutes, just until the corn is heated through and the cream is gently bubbling. You’re already off to a deliciously creamy start.

Corn kernels simmer gently in a creamy, savory mixture enhanced with cream cheese, stirred smoothly with a wooden spatula for a luxurious Cream Cheese Corn experience.

Add The Creamy Elements

Now stir in the rich and melty goodness: 4 ounces of cream cheese (cut into cubes for easy melting), 2 tablespoons of unsalted butter, and 1 tablespoon of granulated sugar.

A pan filled with corn kernels, milk, cubes of butter, and a touch of cream cheese awaits a swirl that promises a delightful Cream Cheese Corn dish. The bright, fresh ingredients contrast beautifully against the dark rim of the pan.

Make It Creamy and Dreamy

Keep stirring gently as everything melts down and comes together in a luscious, velvety sauce. The cream cheese makes it super creamy, the butter adds a cozy depth, and that little bit of sugar balances the savory with a hint of sweet.

A wooden spoon scoops up creamy corn from the pot, revealing vibrant yellow kernels swirled into a luscious cream cheese sauce. This Creamed Corn dish boasts a rich, thick appearance that promises indulgence in every bite.

Taste, Finish, and Serve

Let the mixture cook for another 5 minutes, just until the sauce thickens slightly and coats the corn beautifully. Give it a taste, then season with salt to taste—start with about ¼ teaspoon and adjust from there. Once it’s perfect, serve it up warm and watch it disappear. Whether it’s a holiday side or a weeknight comfort dish, this one’s a total keeper.

A bowl of creamy corn salad, enriched with cream cheese and topped with finely chopped parsley, sits invitingly on a white marble surface. The rich, thick texture showcases succulent corn kernels immersed in a luscious sauce. A spoon rests in the bowl, ready for serving.

Perfect Pairings

Cream Cheese Corn

Creamy, cheesy, buttery corn that’s slightly sweet, savory, and rich with a hint of salt and fresh herbs. It’s cozy comfort food in under 20 minutes!

5 from 17 votes

Prep Time: 5

Cook Time: 15

Total Time: 20

Serves 6

Ingredients

▢ 6 cups frozen corn (about two bags (or fresh cooked corn or canned corn))
▢ 1½ cups cream (heavy cream, whipping cream or double cream)
▢ 8 ounces cream cheese (cubed)
▢ 2 tablespoons butter (cubed)
▢ ¼ cup Parmesan cheese (freshly grated)
▢ salt and pepper (to taste)
▢ Fresh chopped herbs (chopped for garnish)

Instructions

Add the frozen corn, cream, and pepper to a shallow pan and cook until heated through.
Add the butter and cream cheese and cook until the cream cheese melts and thickens into a sauce.
Mix the Parmesan cheese and cook until it melts into the sauce. Taste for seasoning and add salt as needed.
Scatter with fresh herbs before serving.
Serve and enjoy.

Tips

Unless you’re using fresh corn, there’s no need to cook the corn first for this dish. Frozen can be added straight from the freezer.
If using canned corn, be sure to drain the corn before using.
Some Parmesan cheese is quite salty, which is why I season last, so be sure to taste before seasoning.
If you prefer a sweeter creamed corn, omit the Parmesan cheese and add 1 tablespoon sugar instead.

To Make Ahead: Cream Cheese Corn can be made up to 3 days in advance (although I think it’s best served freshly cooked). Just allow to cool, transfer to an airtight container and refrigerate until ready to use. Then reheat on the stove over medium heat until warmed through using a little milk to loosen the sauce as needed.

Freezing Instructions: Allow to cool, transfer to a freezer-safe, airtight container and freeze up to 3 months.

Defrost in the fridge overnight and then reheat on the stove over medium heat until warmed through.

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Nutrition

Created by Erren Hart

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FAQs

Can I make cream cheese corn in advance?

Yes! It reheats beautifully. Make it a day ahead and store it in the fridge. Reheat with a splash of cream or milk to restore creaminess.

Can I use canned corn instead of frozen?

Totally. Just make sure to drain it well so your sauce doesn’t get watery. You might want to reduce the cream just slightly.

Is there a dairy-free version?

You can sub dairy-free cream cheese and coconut cream for a non-dairy version, but the flavor and texture will be slightly different—still delicious!

Can I make it in the crockpot?

Yep! Dump everything in except the herbs and Parmesan. Cook on low for about 2–3 hours, stir in the Parmesan at the end, and garnish with herbs before serving.