Cheesy Creamed Corn Recipes

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SUPER MOIST CORNBREAD WITH CREAMED CORN



Super Moist Cornbread with Creamed Corn image

You'd almost swear there was pudding in this recipe. Using creamed corn and Munster cheese is the secret to this super moist cornbread recipe.

Provided by Lea Ann Brown

Categories     Bread     Mexican

Time 15m

Number Of Ingredients 12

1 cup yellow corn meal
1 cup all-purpose flour
1/3 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/8 teaspoon New Mexico Red Chile Powder ((optional) or ancho chile powder)
2 large eggs (beaten)
1 cup buttermilk
3 Tablespoons canola oil
1-14 1/2 ounce can creamed corn (half drained)
1 cup muenster cheese (shredded)
5-6 Tablespoons jalapenos (deseeded, chopped. 1 - 2 jalapenos depending on size)

Steps:

  • Preheat oven to 375.
  • Using a whisk, combine the cornmeal, flour, sugar, baking powder and salt in a mixing bowl. Also add chile powder if using. (Use a pure chile powder, not chili seasoning as you would put in a pot of chili)
  • In a separate bowl, whisk together the eggs, milk, and oil.
  • Using a large spoon, gently fold the liquid ingredients into the dry ingredients until a batter is formed. Don't over mix.
  • Using a colander, or mesh strainer, drain the creamed corn. Let the corn sit in the colander for 2 minutes. Give it a couple of shakes to remove more of the liquid before adding to the batter. You don't want it completely drained.
  • Using a large spoon, fold in the corn, cheese, and jalapenos to the batter.
  • Pour batter into a lightly greased 9-inch square baking pan. Use the back of the spoon to smooth batter into the pan.
  • Bake for 20-25 minutes, until the crust is light-brown and a toothpick inserted in the center comes out clean. Remove from the heat and let cool for about an hour before slicing.

Nutrition Facts : Calories 206 kcal, Carbohydrate 26 g, Protein 6 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 46 mg, Sodium 203 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

CHEDDAR CREAMED CORN



Cheddar Creamed Corn image

I brought this super easy recipe to a school potluck once and it was gone in no time. I've been asked to bring it to every function since. -Jessica Maxwell, Englewood, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 3h10m

Yield 9 servings.

Number Of Ingredients 7

2 packages (one 16 ounces, one 12 ounces) frozen corn, thawed
1 package (8 ounces) cream cheese, cubed
3/4 cup shredded cheddar cheese
1/4 cup butter, melted
1/4 cup heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 3 to 3-1/2 hours or until cheese is melted and corn is tender. Stir just before serving.

Nutrition Facts : Calories 272 calories, Fat 20g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 317mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.

CHEESY CREAMED CORN



Cheesy Creamed Corn image

Cheesy Creamed Corn has a delicious combination of buttery corn mixed with cream cheese, cheddar cheese, and seasonings.

Provided by Zona

Categories     Side Dishes

Time 15m

Number Of Ingredients 9

1 cup frozen corn
1 oz cream cheese
1 Tbsp shredded cheddar cheese
1 Tbsp butter
1/8 cup whole milk
1 tsp sugar
1/8 teaspoon salt
1/8 teaspoon pepper
Fresh Parsley (for garnish, optional)

Steps:

  • In a medium sauce pan over medium heat, add the corn, cream cheese, shredded cheddar cheese, butter, milk, sugar, salt and pepper. Stir to combine. Click for a medium sauce pan.
  • Cook, stirring often, until warmed through, the cheese is melted, and corn is cooked, about 10 - 15 minutes.
  • Garnish with fresh parsley if desired.

Nutrition Facts : Calories 214 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 35 milligrams cholesterol, Fat 13 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 252 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

CHEESY SLOW-COOKED CORN



Cheesy Slow-Cooked Corn image

My family really likes this creamy, cheesy side dish-and it's so easy to make. Even those who usually don't eat much corn often ask for a second helping. -Mary Ann Truitt, Wichita, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 3h5m

Yield 12 servings.

Number Of Ingredients 7

9-1/2 cups (48 ounces) frozen corn
11 ounces cream cheese, softened
1/4 cup butter, cubed
3 tablespoons water
3 tablespoons 2% milk
2 tablespoons sugar
6 slices American cheese, cut into small pieces

Steps:

  • In a 4- or 5-qt. slow cooker, combine all ingredients. Cook, covered, on low, until heated through and cheese is melted, 3-4 hours, stirring once.

Nutrition Facts : Calories 265 calories, Fat 16g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 227mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.

CREAM CHEESE CORN



Cream Cheese Corn image

Who wants sticky, sweet, canned creamed corn when you can have cream cheese corn? For special occasions when you want to splurge on calories.

Provided by TammieV

Categories     Corn

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 6

20 ounces frozen corn
3 tablespoons butter
8 ounces cream cheese, cut in chunks
1/4 teaspoon salt
1/8 teaspoon pepper
parsley

Steps:

  • In medium saucepan, warm corn slightly covered in water to about room temperature.
  • DO NOT OVER COOK.
  • Drain corn, place back in pan.
  • Add butter and cream cheese.
  • Cook, stirring over medium heat only until melted, add salt and pepper.
  • Pour into serving bowl and sprinkle slight amount of parsley for color.

ONE-POT CHEESY CREAMED CORN



One-Pot Cheesy Creamed Corn image

Easy to make, tasty and creamiest corn that makes a perfect side dish.

Provided by Rena

Categories     Side Dish

Time 20m

Number Of Ingredients 9

3 14 oz Frozen Kernel Corn ** see notes (thawed and drained)
2 Tbsp Butter
8 ounces Cream Cheese (cubed)
1/2 Cup Milk
1/2 Cup Shredded Cheddar
3 Garlic Cloves Minced (or 1 Tbsp garlic powder)
3 Tbsp Chopped Chives *
1 Tsp Chili Flakes (optional)
Salt and fresh ground pepper, to taste

Steps:

  • Melt butter into a skillet over medium-high heat. Add in corn, garlic, salt, and pepper and saute for 4-5 minutes.
  • Add in cream cheese and milk, and mix until fully combined. Stir in shredded cheese and cook until all cheese melts and you get a thicker consistency. Then remove from heat.
  • Serve and garnish with chives and chili flakes. Enjoy!

Nutrition Facts : Calories 343 kcal, Carbohydrate 25 g, Protein 9 g, Fat 23 g, SaturatedFat 12 g, Cholesterol 63 mg, Sodium 505 mg, Sugar 2 g, ServingSize 1 serving

CHEESY CREAMED CORN WITH CILANTRO



Cheesy Creamed Corn with Cilantro image

Provided by Paul Grimes

Categories     Milk/Cream     Cheese     Garlic     Side     Vegetarian     Kid-Friendly     Father's Day     Backyard BBQ     Corn     Summer     Cilantro     Butter     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 8

3 tablespoons unsalted butter
1 1/2 cups chopped scallions (about 6 large)
12 ears corn, kernels cut from cobs
2/3 cup heavy cream
2 teaspoons cornstarch
1 large garlic clove
6 ounces queso fresco or mild feta, crumbled (1 1/3 cups)
1 cup cilantro sprigs

Steps:

  • Heat butter in a deep 12-inch heavy skillet over medium-high heat until foam subsides, then cook scallions, stirring occasionally, until softened, about 5 minutes. Add corn and 1/2 teaspoon each of salt and pepper and cook, stirring occasionally, 5 minutes.
  • Stir together cream and cornstarch in a small bowl until thoroughly combined, then add to corn and simmer, stirring, until slightly thickened, about 3 minutes. Transfer 1 1/2 cups corn mixture to a blender with garlic and purée until smooth (use caution when blending hot liquids). Return to skillet and cook, stirring constantly, until just heated through.
  • Transfer corn to a large shallow serving bowl and sprinkle cheese and cilantro over top.

ROAST TOMATOES, CHICKEN SCHNITZEL & CHEESY CREAMED CORN



Roast tomatoes, chicken schnitzel & cheesy creamed corn image

Pair crisp chicken schnitzel with roasted tomatoes and cheesy creamed corn for a delicious dinner. Roasting the tomatoes gives them a lovely, jammy texture

Provided by Esther Clark

Categories     Dinner

Time 2h15m

Number Of Ingredients 15

4 medium chicken breasts
400ml buttermilk or kefir
2 large eggs, lightly beaten
70g plain flour
130g panko breadcrumbs, blitzed to a fine crumb
50ml vegetable or rapeseed oil
700g large heritage tomatoes (a mix of colours and shapes), stems removed
3 garlic cloves, thinly sliced
½ small bunch of thyme, leaves picked
1 tbsp extra virgin olive oil
30g unsalted butter
1 large shallot or ½ onion, finely chopped
3 sweetcorn cobs
125ml single cream
80g parmesan or cheddar

Steps:

  • Put the chicken breasts on a board, cover with a sheet of baking parchment and bash with a rolling pin to a 1cm thickness. Tip into a large bowl with the buttermilk and 1 tsp heaped salt, turning to coat. Cover and leave to marinate in the fridge for 4 hrs or overnight.
  • Heat the oven to 160C/140C fan/gas 3 and line a baking sheet with baking parchment. Tip the tomatoes onto the baking sheet with the garlic and thyme. Drizzle over the olive oil, season and roast for 50 mins-1 hr, or until soft but holding their shape.
  • For the corn, heat the butter in a saucepan over a medium heat until foaming. Add the shallot, reduce the heat to low and fry for 10 mins until softened. Cut the kernels from the corn cobs and add these to the pan along with 125ml water. Simmer for 5 mins, then add the cream and simmer, uncovered, for 5 mins more. Remove from the heat, blitz the mixture to a rough texture with a hand blender, then stir through the cheese and season to taste. Set aside.
  • Remove the chicken from the marinade, wiping away any excess using kitchen paper. Tip the beaten eggs into a shallow bowl, put the flour in a second and the panko in a third. Dip each marinated chicken breast into the flour, then the egg and lastly the panko. Heat the oil in a large skillet or non-stick frying pan over a medium-low heat and fry the breaded chicken breasts for 5-6 mins on each side or until golden and cooked through (you may need to do this in batches). Gently reheat the creamed corn, then serve with the schnitzel and roast tomatoes.

Nutrition Facts : Calories 849 calories, Fat 42 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 56 grams protein, Sodium 2.5 milligram of sodium

CROCK POT CHEESY CREAMED CORN - CREAM CHEESE CORN RECIPE



Crock Pot Cheesy Creamed Corn - Cream Cheese Corn Recipe image

Crock Pot Cheesy Creamed Corn is a dump and go slow cooker recipe that feeds a crowd and has them begging for more. It's cheesy and creamy just as the title implies.

Provided by Barbara

Categories     Side Dish

Time 4h5m

Number Of Ingredients 8

3 bags frozen corn (12 ounces each)
8 ounces softened cream cheese, softened
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup sugar
1 stick butter (1/2 cup)
1 cup heavy whipping cream
2 cups shredded cheddar cheese

Steps:

  • Line crock pot insert with a liner for easy cleanup, if desired.
  • Add all ingredients to the slow cooker insert.
  • Cook on low for 4 hours, stirring once or twice.

Nutrition Facts : Calories 282 kcal, Carbohydrate 19 g, Protein 7 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 66 mg, Sodium 302 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

SPICY AND CHEESY CREAMED CORN



Spicy and Cheesy Creamed Corn image

Delicious, ever so creamy, slightly spicy. I got this recipe from my girlfriend who made this for a Thanksgiving dinner. I found this side dish super YUMMY! For a super, mild, creamed corn dish, omit the jalapenos.

Provided by Lisa Flores Hall

Categories     Side Dish     Vegetables     Corn

Time 45m

Yield 10

Number Of Ingredients 7

1 ½ (8 ounce) packages cream cheese
½ cup milk
¼ cup butter
1 teaspoon garlic salt
4 (12 ounce) cans whole kernel corn, drained
3 (4 ounce) cans chopped green chilies
1 (4 ounce) can chopped jalapeno peppers

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir cream cheese, milk, butter, and garlic salt together in a saucepan over low heat. Cook, stirring frequently, until the cheese has melted completely and the sauce is smooth, about 5 minutes. Stir corn, green chilies, and jalapeno peppers into the sauce. Pour corn mixture into a baking dish.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 284.8 calories, Carbohydrate 29.4 g, Cholesterol 50.1 mg, Fat 18 g, Fiber 3.3 g, Protein 7 g, SaturatedFat 10.7 g, Sodium 1305.9 mg, Sugar 6.1 g

CHEESY CORN WITH CREAM CHEESE



Cheesy Corn with Cream Cheese image

My family loves corn and I love this dish because it is simple and quick.

Provided by Mary Davis

Categories     Side Dish     Vegetables     Corn

Yield 7

Number Of Ingredients 7

1 (16 ounce) package frozen corn kernels
1 tablespoon chopped fresh parsley
1 teaspoon chopped garlic
½ teaspoon Creole-style seasoning
4 tablespoons butter
⅓ cup diced onion
1 (8 ounce) package cream cheese

Steps:

  • In a saucepan over medium heat, combine the corn, parsley, garlic, Creole seasoning. Add enough water to cover, bring to a boil and cook until tender. Drain and set aside.
  • In a large skillet over medium heat, add the butter and onion; saute until onion softens. Add corn and cream cheese. Cook over low heat for 10 minutes. Remove from heat, chill completely and serve cold.

Nutrition Facts : Calories 230.5 calories, Carbohydrate 15.1 g, Cholesterol 52.6 mg, Fat 18.3 g, Fiber 1.7 g, Protein 4.6 g, SaturatedFat 11.3 g, Sodium 177.9 mg, Sugar 2.6 g

CREAM - CHEESY CORN



Cream - Cheesy Corn image

This is a delicious recipe adapted from "Better Homes & Gardens / Great Cooking For Two" This version can feed 4.

Provided by Pianolady

Categories     Corn

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

4 slices bacon, cut up
6 medium fresh ears of corn or 3 cups frozen corn (thawed)
6 tablespoons water
4 tablespoons onions, finely chopped
1 dash pepper
3 ounces cream cheese, cubed
1 -2 tablespoon milk, if needed or desired,see recipe (OPTIONAL)

Steps:

  • In saucepan, cook bacon until crisp.
  • Remove bacon, reserving 2 tablespoons of drippings in pan.
  • Drain bacon and set aside.
  • If using fresh corn, cut the corn from cobs, with a sharp knife, at 2/3 depth of the kernels-- do NOT scrape cob.
  • Add the fresh or frozen corn, water, onion and pepper to the saucepan.
  • Bring just to boiling.
  • Reduce heat, cover and simmer for 5 to 7 minutes, or until corn is crisp-tender.
  • Add the cream cheese to the undrained corn mixture.
  • Stir over low heat until melted.
  • If necessary, stir in the milk to make corn mixture of desired consistency.
  • Stir in reserved bacon and serve.
  • Enjoy!

Nutrition Facts : Calories 300.8, Fat 19.4, SaturatedFat 8.4, Cholesterol 39.3, Sodium 274.6, Carbohydrate 27.6, Fiber 3.8, Sugar 4.8, Protein 8.8

CP'S CHEESY CREAMED CORN



CP's Cheesy Creamed Corn image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

6 ears fresh corn, husked
4 cups half-and-half
4 ounces pecorino, freshly grated
6 slices prosciutto
1/2 pint mascarpone
1 tablespoon unsalted butter
1 tablespoon EVOO for frying prosciutto (if not using deep-fryer)
Neutral oil, for frying, optional
Kosher salt

Steps:

  • Invert a small bowl in a very large bowl. Hold the corn so it's standing up on top of the inverted bowl with the thick base at the bottom. Carefully shave off all the kernels from the corn cobs with a knife. Add the corn to a medium saucepan, then take a tablespoon and scrape the cobs where the kernels once were. What you will get is a sweet/milky/starchy slurry that will help thicken your corn. Add the half-and-half and bring to a simmer over medium-high heat for 3 to 5 minutes. Once the mixture has thickened, add the pecorino and stir to combine, allowing it to melt and incorporate.
  • Cut the prosciutto into narrow ribbons and add half of it to the creamed corn mixture along with the mascarpone and butter. Add the remaining prosciutto to a deep-fryer, or small saute pan with hot olive oil and fry until crispy, about 1 minute. Remove to a paper towel-lined plate before stirring into the creamed corn. Taste and adjust the seasoning with salt before serving.

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