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Cheesy Cream Corn

Cheesy Cream CornIt doesn't get much easier than this to make a deliciously creamy, cheesy corn side dish.

Recipe Ingredients:

1/3 cup 2% milk
1 (3-ounce) package cream cheese
2 tablespoons butter
1/4 teaspoon kosher or sea salt
Freshly ground black pepper
2 (15-ounce) cans whole kernel corn, drained*
Fresh chopped parsley for garnish (optional)

Cooking Directions:

  1. In a medium saucepan, combine the milk, cream cheese, butter, salt and pepper and cook, stirring constantly, over low heat until cheese melts.
  2. Add the drained corn and stir to combine, continue cooking and stirring just until mixture is hot. Remove from heat and serve. Garnish with chopped fresh parsley, if desired.

Makes 8 servings.

*I've prepared this with both frozen corn (a 12-ounce package) and canned corn, and I much prefer using canned corn for this recipe. The texture of the canned corn is "firmer", the frozen corn was "mushy and waxy".

Nutritional Information Per Serving (1/8 of recipe): 153.7 calories; 44% calories from fat; 7.8g total fat; 20.1mg cholesterol; 342.3mg sodium; 235.9mg potassium; 20.5g carbohydrates; 2.1g fiber; 4.3g sugar; 18.4g net carbs; 4.0g protein.

Recipe and photograph by Hope Pryor; copyright © 1999; property of See Terms of Use.