Best Cream Cheesy 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 - CHEESY CORN

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!

CHEESY CREAM-STYLE CORN

Steps:

• Prepare noodles and sauce mix according to package directions. When the noodles are tender, stir in corn and cheese; cook and stir until cheese is melted. Let stand for 5 minutes.

TEXMEX CHEESY CREAM CORN

Steps:

• 1. Begin by cooking the bacon. I like to lay it on a baking sheet and cook in the oven on 375° for about 20 min, time depends on thickness of bacon. Once cooked, allow it to cool then chop it up and set aside.
• 2. You will need to chop your peppers, you can use regular orange & red bell peppers, or the mini sweet peppers. For the heat in the dish, Serrano and Jalapenos are hotter than Anaheim peppers. For the scallions I like to use scissors, just cut the green off of a few bunches, into small pieces.
• 3. Now remove the corn from the cob.
• 4. In a medium size bowl place all your dry ingredients, season with granulated garlic, granulated onion, sugar, black pepper and McCormick's Mexican seasoning. Toss really well to incorporate all the seasonings with the corn. Now add in the grated cheese and bacon and toss again. You can add salt, but if you are using store bought chicken broth, be sure to taste test the mixture first for saltiness before adding any.
• 5. In a small saucepan heat 1 c of chicken broth with 8 oz of cream cheese on very low until you are able to whisk the cheese and break it down completely. Pour the warm cheese sauce over top and mix together, then place in a casserole dish or an elec. skillet that you have sprayed with nonstick spray. Bake in the oven on 350° for about 20-30 min. If using an elec. skillet, place on warm for about 15 min. All you're really trying to do is melt the cheese and infuse some of the pepper flavor into the dish.
• 6. Allow to cool for about 20 min. before serving. Garnish with cilantro when serving.