The Realtors Cream Cheese Corn Recipes

CHEESY CORN WITH 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.

CREAM CHEESE CORN

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.

RICH MEXICAN CORN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a saucepan over medium-low heat, melt the cream cheese and butter, and mix with the milk until smooth and bubbly.
• In a medium casserole dish, mix the frozen corn, red bell pepper, and jalapeno peppers. Pour in the cream cheese mixture, and toss to coat.
• Bake 35 to 45 minutes in the preheated oven, until bubbly and lightly brown.

SIMPLE CREAM CHEESE CORN (4 INGREDIENTS!)

Steps:

• Steam corn in a small amount of water until tender and hot (about five minutes).
• Drain excess water.
• Stir in cream cheese and butter until melted.
• Salt to taste.
• Serve.

EASY CREAMED CORN

Steps:

• Preheat oven to 375 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray. Combine cream cheese, butter and garlic in a medium saucepan over medium high heat. Stir in milk until smooth, about 2 minutes. Stir in corn until well combined, about 2 minutes. Stir in thyme; season with salt and pepper, to taste. Spread corn mixture into the prepared baking dish; sprinkle with cheese. Place into oven and bake until bubbly, about 15-17 minutes. Serve immediately, garnished with parsley, if desired.

THE REALTOR'S CREAM CHEESE CORN

Steps:

• In medium saucepan cook corn according to package directions and drain liquid. If using canned corn, just heat it up.
• Put the butter and cream cheese in a microwave safe bowl and nuke it for about 1 minute.
• Add the butter and cream cheese to the corn. Cook, stirring occasionally, over moderately low heat until mixture is combined and heated through. Serve hot.

OLD FASHIONED CREAMED CORN WITH PARMESAN CHEESE

Steps:

• Add frozen corn, half and half, salt, granulated white sugar, pats of butter, and black pepper to a large cast iron skillet.
• In a mixing bowl, whisk together milk and flour and add to skillet corn mixture.
• On medium heat, cook corn until bubbling, stirring frequently.
• Reduce heat to medium-low and continue to heat/boil and stir frequently until mixture is thickened-. This process takes about 5 minutes. If corn hasn't thickened yet, turn down the heat even further and monitor another few minutes.
• Remove creamed corn from stove heat and add shredded Parmesan cheese and mix together until the heat from the dish melts the cheese.
• Serve creamed corn topped with fresh parsley or one of the other suggestions below.

ONE-POT CHEESY CREAMED CORN

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!