Creamed Corn with Cream Cheese Recipe
Servings: 6 people
Creamed corn is one tasty vegetable side dish that's a wonderful addition to any Thanksgiving or holiday table. Ready to serve in just 10 minutes, this is an easy way to impress!
- 24 oz frozen corn or two 15.25 ounces canned corn
- ½ cup evaporated milk
- ¼ cup heavy cream
- 5 oz cream cheese cubed
- 3 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon pepper
Combine all the ingredients into a small pot, stir to combine.
24 oz frozen corn, ½ cup evaporated milk, ¼ cup heavy cream, 5 oz cream cheese, 3 tablespoons butter, 1 teaspoon salt, ½ teaspoon pepper
Place the pot over medium heat and bring it up to a boil; make sure to stir occasionally to help incorporate the cream cheese.
Remove from the heat and serve.
- Fresh or frozen corn has the best texture, but canned will work well in a pinch.
- If making this dish ahead of time, let it cool completely before storing.
- You can use the cream cheese straight from the fridge, but it will mix together more quickly if it has been softened first.
Calories: 306kcal | Carbohydrates: 30g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 545mg | Potassium: 442mg | Fiber: 3g | Sugar: 3g | Vitamin A: 694IU | Vitamin C: 9mg | Calcium: 92mg | Iron: 1mg