Healthy Cream Cheese Corn Side

Here is my favorite cream cheese corn recipe, a simple side dish that combines sweet corn with smooth cream cheese, butter, and just the right seasoning to make it extra creamy and comforting.

This cream cheese corn has become my go-to dish for potlucks and family dinners. I always make a double batch because it disappears so quickly, and the leftovers heat up perfectly for lunch the next day. Nothing beats a scoop of warm, creamy corn on a busy weeknight, right?

What Kind of Corn Should I Use?

The great thing about this recipe is that you can use pretty much any type of corn you have on hand. Fresh corn cut straight off the cob will give you the sweetest, most authentic flavor – especially during summer when it’s in season. If you’re using frozen corn (which is just as nutritious since it’s frozen at peak ripeness), let it thaw completely and drain off any excess water before adding it to your recipe. Canned corn works too, but make sure to drain and rinse it well to remove the canned flavor. For the best results with fresh corn, look for ears with bright green husks and golden-brown silk, and kernels that are plump and release a milky liquid when pierced.

Options for Substitutions

This creamy corn dish is pretty adaptable – here’s what you can switch up:

• Corn: Any type of corn works here – frozen, fresh, or canned. If using canned, make sure to drain it well. Fresh corn will need about 5-6 ears, cooked and cut from the cob.
• Heavy cream: You can use half-and-half or whole milk instead, but the sauce won’t be as rich. If using milk, you might need to cook it a bit longer to thicken up.
• Cream cheese: Light cream cheese works fine here, though the sauce won’t be quite as thick. You could also use mascarpone for a slightly different flavor.
• Parmesan cheese: Romano or Asiago cheese make good swaps. If you’re out of hard cheese, you can skip it – the dish will still be creamy thanks to the cream cheese.
• Fresh herbs: Parsley, chives, or basil all work well here. Dried herbs can work too – just use about 1/3 of the amount you’d use for fresh.

Watch Out for These Mistakes While Cooking

The biggest challenge when making cream cheese corn is preventing the cream cheese from clumping – make sure it’s fully softened at room temperature and cut into small cubes before adding it to the pan. Another common mistake is cooking the corn mixture over heat that’s too high, which can cause the cream to separate and create a grainy texture – instead, keep the heat on medium-low and stir frequently. To avoid watery results, drain your corn thoroughly if using canned or frozen varieties, and don’t rush the cooking process – give the mixture time to thicken properly, usually about 10-12 minutes. For the smoothest, creamiest results, add the Parmesan cheese only after the cream cheese has fully melted and incorporated into the sauce, and remember to taste and adjust the seasonings at the very end since both cream cheese and Parmesan are naturally salty.

What to Serve With Cream Cheese Corn?

This rich and creamy corn dish makes an excellent side for your favorite grilled or roasted meats. It pairs really well with BBQ chicken, grilled steaks, or even a simple roasted pork tenderloin. Since it’s on the richer side, I like to balance it out with some lighter sides like roasted asparagus or a fresh garden salad. For casual family dinners, you could even serve it alongside some pulled pork sandwiches or as part of your holiday spread next to some honey-glazed ham. The leftovers taste great too – just warm them up and serve with your favorite protein for an easy weeknight dinner!

Storage Instructions

Keep Fresh: This creamy corn dish stays good in the fridge for up to 4 days when kept in an airtight container. The cream cheese sauce might thicken up a bit in the fridge, but don’t worry – that’s totally normal!

Make Ahead: You can prep this dish up to 2 days before serving. Just cook it as directed, let it cool, and pop it in the fridge. It’s super handy for holiday meals or busy weeknights when you want to get some prep done early.

Warm Up: To bring this creamy corn back to life, warm it up in the microwave in 30-second intervals, stirring between each, or heat it slowly on the stovetop. You might need to add a splash of cream or milk to loosen up the sauce. Give it a good stir before serving, and add a fresh sprinkle of herbs on top!

Preparation Time	5-10 minutes
Cooking Time	15-20 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 25-30 g
• Fat: 180-200 g
• Carbohydrates: 70-80 g

Ingredients

• pepper, to taste
• salt, to taste
• fresh herbs, chopped (e.g., chives or parsley)
• 6 cups frozen corn
• 2 tbsp unsalted butter, cubed
• 1 1/2 cups heavy cream (for extra creaminess, use organic)
• 8 oz cream cheese, cubed (I use Philadelphia cream cheese)
• 1/4 cup grated Parmesan cheese (freshly grated for best flavor)

Step 1: Cook the Corn Mixture

Begin by adding the frozen corn, cream, and a pinch of pepper to a shallow pan.

Place the pan over medium heat and cook until the mixture is heated through, stirring occasionally to ensure even cooking.

Step 2: Create the Cream and Cheese Sauce

Once the corn mixture is heated, add the butter and cream cheese to the pan.

Continue to cook, stirring frequently, until the cream cheese melts and the mixture thickens into a smooth and creamy sauce.

This should only take a few minutes.

Step 3: Incorporate Parmesan Cheese

Stir in the Parmesan cheese until it melts completely into the sauce.

Once melted, taste the sauce and adjust the seasoning by adding a little more salt if necessary, according to your preference.

Step 4: Finish and Serve

Scatter fresh herbs over the dish for added flavor and a pop of color.

Serve the creamy corn dish hot as a delicious side or main course.

Enjoy your tasty creation!