This stovetop Cream Cheese Corn recipe brings creamed corn to new heights. Ready in just 20 minutes, it makes quick & easy holiday side dish.
When it comes to the holidays, I love a side dish that can be made on the stove rather than in the oven, like my Brussels sprouts with bacon, Mac and Cheese or Creamed Spinach recipes.
This delectable Cream cheese creamed corn is the perfect option for Thanksgiving or Christmas when oven space is hard to come by. Made on the stovetop, using frozen corn, it’s so easy to make this cheesy, delicious side dish just 20 minutes.
Why This Recipe Works
- Using cream cheese creates a thick, creamy sauce without the need for thickeners.
- Parmesan cheese balances out the sweetness of the corn perfectly.
- Using frozen corn keeps things easy without compromising on quality.
Corn Is The Star of The Show
When making a vegetable side dish, always make the vegetable the star of the show. For this dish, you want to use the best quality corn you can. Vegetables are always best when they are in season, so if you’re reading this when corn is in season, feel free to use fresh cooked corn, but don’t be afraid to use frozen. When they freeze the corn, it’s frozen at peak season so in some cases, it’s actually better than what they transport into the store. I find frozen corn to be a much higher quality than canned and it also holds its crunchy texture, but If you’re partial to canned corn, you can use that too.
How To Make Cream Cheese Corn
- Add frozen corn, cream, and butter to a pan and cook until heated through.
- Add the cream cheese, salt, pepper and Parmesan cheese. Cook until the cream cheese melts and thickens into a sauce.
- Serve and enjoy.
The Best Cream Cheese For the Job
Using the right cream cheese is the key to making the perfect cream cheese sauce. Be sure to use full-fat cream cheese that comes in a block. Low fat and spreadable varieties will not give you the thick, creamy consistency needed to cling to the corn.
Ingredient Notes
- Corn – This recipe calls for frozen corn, but you can use cooked fresh corn or canned corn.
- Cream – Use Cream with high-fat content such as heavy cream, whipping cream or double cream. Higher fat creams thicken when cooked without the use of a roux or thickening agent. You can use milk or half and half, but the sauce may not thicken as much.
- Cream Cheese – As I mentioned above, use full fat cream cheese that comes in a block as spreadble and low fat cream cheese may produce a thinner sauce.
- Parmesan Cheese – If you want to substitute the Parmesan Cheese you can use other cheeses that melt easily into the sauce like cheddar, Pecorino Romano, Asiago or Grana Padano.
- Herbs – This step is optional. I add it as a garnish and to add a bit of freshness to the dish. Fresh chives or parsley are both great options.
Step By Step 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.
Add 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.
Erren’s Top 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.
Make ahead and Freezing Instructions ❄
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.
Did you make this?
Stay Updated
Receive new recipes & dinner ideas straight to your inbox!
Let’s Make 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 + 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.
Lara says
So delicious and the easiest dish I’ve ever made!
Erren's Kitchen says
Thank you Lara, glad you liked it 🙂
LINDA MCLEAN says
This recipe is FANTASTIC. It is the best creamed corn I have ever had – all the kids had seconds!
Erren Hart says
So great to hear and thank you for taking the time to comment! 🙂
Susan Sampson says
I made this as a test run for Thanksgiving and it was outrageously good! It’s made this year’s menu! Thanks, Erren!
Erren Hart says
Yay! So glad to hear you enjoyed it so much! Thanks for coming back to let me know! 🙂
Junr says
This dish looks amazing. I never would have thought to use cheese in cream corn! 👏
Erren's Kitchen says
Thank you Junr, I’m glad you liked it 🙂