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–+ servings
a close up image of cream cheese corn scattered with chopped fresh herbs.
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5 from 16 votes

Cream Cheese Corn

A flavorful, homemade creamed corn side dish made with cream, cream cheese, and Parmesan cheese, creating a delicious dish that's sure to become a family favorite.
Course Main Course, Side Dish
Diet Vegetarian
Keyword Cream Cheese Corn, Creamed corn, creamed corn with cream cheese
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 478
Author Erren Hart

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
US Customary - Metric

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.

Notes

  • 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.

Nutrition

Calories: 478 | Carbohydrates: 42g | Protein: 10g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 245mg | Potassium: 572mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1247IU | Vitamin C: 12mg | Calcium: 120mg | Iron: 1mg