Easily transform frozen corn into the most delicious side dish in twenty minutes. Stovetop Cream Cheese Corn is side dish perfection! Watch the cream cheese and milk melt together with the corn to create a very tasty side dish in 20 minutes flat!
I love the simplicity of this dish. Stovetop Cream Cheese Corn is one of those side dishes that packs a lot of bang for its buck. The ingredients are very inexpensive, but the results are phenomenal.
When I first posted this recipe to Lord Byron’s Kitchen, I thought that it would be well received, but never did I think it would turn out to be such a hit. Also, I didn’t think that corn was such a big deal around Thanksgiving. I was sure that this recipe would be viewed more when corn is in season, like late August through September. But, I was wrong.
Starting in mid-September, this recipe is viewed quite often in Canada. It continues until the second week of October. But, the viewers from the United States starts to pick up the first week of October. My only thought is that corn recipes are being searched for Thanksgiving purposes. Either way, I couldn’t be happier about it, because this recipe is the best!
CREAM CHEESE IS EVERYTHING!
In the world that I live in, cream cheese makes everything better. Truth be told, I don’t think there’s ever a time when we do not have cream cheese in our fridge. I’m partial to the solid brick style cream cheese, but we will often buy the spreadable variety for bagels.
Stovetop Cream Cheese Corn demands the use of brick cream cheese. In a pinch, you could use the spreadable type, but the brick cream cheese does a better job at melting and keeping the sauce thicker and creamier.
This is certainly one of those dishes that you should serve immediately after cooking. If not, the cream cheese sauce will thicken and harden when the dish begins to cool down.
HERE’S WHAT YOU WILL NEED:
- Frozen Corn – Can you use fresh, for sure! Frozen corn is cheaper and less cumbersome, so I use if often in dishes like this.
- Butter – Everything is better with butter, especially a cream sauce!
- Cream Cheese – Brick cream cheese is best. It’s thicker and makes a creamier sauce.
- Milk – Any milk will do just fine. It’s used in this dish to help break down the cream cheese and make it smooth and creamy.
- Seasonings – Just salt and pepper – that’s it!
AND HERE’S HOW YOU MAKE IT!
In a large skillet over medium-high heat, add the frozen corn, butter, salt, and ground black pepper. Sauté the corn until heated all the way through – about 5-6 minutes.
Next, reduce the heat to medium and add the cream cheese and milk. Continue cooking, stirring constantly until the cream cheese has melted into the milk to form a sauce. The sauce will thicken. Do not leave unattended and continue to stir; the cream cheese sauce will burn easily.
Once thickened, remove from heat and stir in the freshly chopped parsley. Serve immediately. Now, I told it was easy! Just wait until you taste this. You will want to make it over and over and over and over again!
KEEPING THIS DISH WARM
If for some reason you cannot serve this Cream Cheese Corn as soon as it is prepared, I would suggest to not make it ahead of time, or once prepared, transfer the entire dish to a slow cooker and place the lid on. Turn the heat to low and keep the dish warm. This will prevent the cream cheese from hardening.
As I have mentioned previously, we live in the city. Sure, we can buy fresh corn almost any time of the year, but it’s difficult to find corn outside of August and September that has not traveled thousands of miles to get here.
FROZEN CORN FOR THE WIN!
So, for me, frozen corn is the next best thing. You can buy frozen corn anytime and it’s usually about three dollars a bag. It’s a great alternative. Besides, it also saves you from having to shuck the corn and get all of those kernels off the cob. I absolutely despise doing that, because the corn ends up all over the counter and the floor!
Serve this corn with just about anything, but I can’t think of paring it with anything but my Oven Fried Chicken with Spicy Honey Drizzle. It’s a meal I can eat over and over again!
Stovetop Cream Cheese Corn
- 5 cups frozen corn
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 8 ounces cream cheese, cubed
- 1/2 cup milk
- 2 teaspoons chopped fresh parsley, optional
- In a large skillet over medium-high heat, add the frozen corn, butter, salt, and ground black pepper. Saute the corn until heated all the way through – about 5-6 minutes.
- Next, reduce the heat to medium and add the cream cheese and milk. Continue cooking, stirring constantly until the cream cheese has melted into the milk to form a sauce. The sauce will thicken. Do not leave unattended and continue to stir; the cream cheese sauce will burn easily.
- Once thickened, remove from heat and stir in the freshly chopped parsley. Serve immediately.