This site runs ads and generates income from affiliate links. Read my disclosure policy.
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.
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.
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.
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
1
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.
2
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.
3
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.
4
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.
Perfect Pairings
Recipe
Cream Cheese Corn
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.
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.Rate This Recipe
Did you make this? Leave a star rating!
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.
What goes well with cream cheese corn?
Everything from grilled chicken to roast turkey to a cozy veggie rice bowl. It’s a versatile side that fits into holiday dinners and lazy Tuesdays.
Leave a Reply