Cream Cheese Corn
A dreamy, buttery side dish where sweet corn meets rich cream cheese for a cozy, cheesy treat. Cream Cheese Corn is a versatile and kid-approved dish that can be enjoyed on any occasion.
Ingredients
- 4 cups fresh or frozen corn kernels about 2 cans drained, or 4 ears fresh
- 4 ounces full-fat cream cheese softened (substitute Greek yogurt for lighter version)
- 2 tablespoons unsalted butter (or olive oil for dairy-free swap)
- 1/4 cup grated sharp cheddar cheese (optional, for extra cheesiness)
- 2 tablespoons finely chopped green onions or chives (for freshness)
- 1/2 teaspoon garlic powder (or 1 small clove fresh, minced)
- 1/4 teaspoon smoked paprika (adds a wink of warmth)
- Salt and freshly ground black pepper to taste
- Optional garnish: chopped cilantro, a squeeze of lime
Instructions
- In a medium skillet over medium heat, melt butter until it sizzles and smells nutty. Add corn kernels and a pinch of salt; cook until corn is just tender and lightly golden at the edges.
- Sprinkle garlic powder and smoked paprika over the corn; stir to coat. Add a splash of water or broth if needed to deglaze the pan.
- Lower the heat and fold in softened cream cheese until a creamy sauce forms.
- Add shredded cheddar and chopped green onions; let cheese melt and adjust seasoning with salt and pepper.
- Transfer the Cream Cheese Corn to a serving bowl, garnish with cilantro or lime, and serve.
Notes
For extra silkiness, let the cream cheese come fully to room temperature before starting. Adjust sweetness based on corn variety. Choose between frozen and fresh corn for different textures. Add hot sauce at serve for a tangy kick.
Nutrition
Calories: 250kcal
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