Learn how to make a quick and easy side dish in a matter of minutes. This Cream Cheese Sweet Corn is sure to be a hit with the entire table!
Cream Cheese Sweet Corn
I learned this recipe from my husband’s aunt years ago. Her recipe called for corn, cream cheese, butter, sugar, salt, and pepper. I made it this way for a while, before the rebel in me changed it up a notch! I cut out the sugar completely and added a couple extra spices to the mix.
This dish has sat at my table for years. I do not ever recall one complaint about it. Kids and adults dive in headfirst. It is perfect for a quick weekday side dish or a large weekend gathering. Just please promise me that you will make enough, because it sure goes quick!
Supplies and ingredients needed:
- Frozen Sweet Corn (I always use Organic, non-GMO frozen sweet corn. I buy this in 5-pound bags from Azure Standard.)
- Organic Cream Cheese
- Organic Grass-Fed Butter
- Good quality salt (without anti-caking agents – I like Himalayan Pink Crystal Salt)
- Organic Black Pepper
- Organic Garlic Powder
- Organic Onion Powder
- 2 Quart Pot
Note: I purchase the frozen sweet corn, cream cheese, butter, salt, pepper, onion powder, and garlic powder from Azure Standard. They have bulk options and great quality organic and non-GMO products! Azure Standard is my go-to for all of my spices and most of my other groceries as well. The products come on a truck to a drop location. See if there is a delivery drop in your area.
How to make Cream Cheese Sweet Corn:
Combine the butter, cream cheese, and frozen sweet corn to the pot. Cook on low until the cream cheese and butter have melted. (For this picture I put the cream cheese and butter on the top. When I make this in my home, I like to have the butter on the bottom, closest to the heat source. It then has the opportunity to melt first and coat the bottom of the pan, so the cream cheese does not scorch as easily, and the corn will not stick.)
Stir this often so you do not scorch the cream cheese. By this point I am usually tasting it. Yes, the corn still has a frozen crunch, but I cannot help myself.
When everything is melted together and bubbly, add the salt, pepper, onion powder, and garlic powder.
Keep stirring and heating until the corn is thoroughly cooked. Give it a taste (and another…and another…it is okay. I won’t tell!). Adjust the seasonings to your liking.
This bubbly, gooey, delicious, side-dish is ready! Serve immediately in a fancy bowl or straight from the pot.
What goes great with this recipe?
Honestly just about anything! Here is some of my favorite ways to serve this.
- Grilled hamburgers, homemade buns, corn, and a salad
- BBQ pulled pork sandwiches, baked beans, and corn
- Beef roast, potatoes, carrots, and corn
- Chicken alfredo, sourdough garlic toast, and corn
- Tator-tot casserole and corn
Tips for making this recipe:
- You can absolutely make this recipe in advance. It will store for a week in your refrigerator.
- When making this for a large gathering, you can make it in the crockpot. Once everything is combined and melted together, I would suggest using the ‘warm’ setting. You can add milk or cream if it needs to be creamier.
- One of my readers shared that she makes a recipe similar to this in an extra big batch in the fall when the sweet corn is ripe and portions it out in the freezer to pull out the rest of the year. I have not done this technique, but I do not see any reason that it would not work well.
- Leftovers (if you are lucky enough to have any!) heat back up perfectly. You may need to add a little milk or cream if you find that it is a little dry.
More recipes you may like:
Pin It For Later
- 1-1/2 pounds Frozen non-GMO Sweet Corn
- 8 ounces Organic Cream Cheese
- 1/4 cup Organic Grass-Fed Butter
- 1/4 teaspoon Good Quality Salt (without anti-caking agents)
- 1/8 teaspoon Organic Black Pepper
- 1/8 teaspoon Organic Garlic Powder
- 1/8 teaspoon Organic Onion Powder
- Combine the butter, cream cheese, and frozen sweet corn to the pot. Cook on low until the cream cheese and butter have melted.
- Stir this often so you do not scorch the cream cheese.
- When everything is melted together and bubbly, add the salt, pepper, onion powder, and garlic powder.
- Keep stirring and heating until the corn is thoroughly cooked. Give it a taste. Adjust the seasonings to your liking.
- This bubbly, gooey, delicious, side-dish is ready! Serve immediately in a fancy bowl or straight from the pot.
Here is some of my favorite ways to serve this.
-Grilled hamburgers, homemade buns, corn, and a salad
-BBQ pulled pork sandwiches, baked beans, and corn
-Beef roast, potatoes, carrots, and corn
-Chicken alfredo, sourdough garlic toast, and corn
-Tator-tot casserole and corn