Go Back
+ servings
Corn in bowl ready to eat.
Print Recipe
5 from 36 votes

Cream Style Corn Recipe (quick & easy)

This cream style corn will knock your socks off! Creamy, cheesy, buttery … oh so delicious!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Servings: 6 servings
Calories: 310kcal
Author: Sally

Ingredients

  • 3 tablespoon butter
  • 2 teaspoon dry parsley
  • 1 tablespoon garlic, minced
  • 1 teaspoon dry basil
  • 24 ounces corn , fresh or frozen (about 4-½ cups)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ½ cup beef broth (or chicken)
  • 8 ounces cream cheese, softened
  • ¼ cup parmesan cheese, grated

Instructions

  • Start by melting the butter on medium heat, then add the garlic, parsley, and basil and cook until it’s all bubbly. This takes about 5 minutes.
  • Next, you will add the corn, salt, pepper, and paprika and stir. Cook this mixture on medium heat covered for about 10 minutes. This will partially cook the corn.
  • You will then add the broth and cover for another 10 minutes. This finishes the corn cooking process.
  • Turn the heat down to low. Break up the cream cheese into pieces and add to the corn along with the parmesan and mix together. Cover and cook on low heat until cheese is all melty (about 5 minutes), uncovering to stir a couple times.
  • Serve right away. Refrigerate up to 5 days.

Notes

  • Let cream cheese soften on the counter while assembling other ingredients. Break it up when adding to the corn mixture - this will cause it to melt more quickly.
  • Don't overcook garlic. It should be just starting to brown when adding corn to the pan.
  • Serve right away while hot. Reheat covered on low if needed.

Nutrition

Calories: 310kcal | Carbohydrates: 26g | Protein: 8g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 60mg | Sodium: 508mg | Potassium: 310mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1110IU | Vitamin C: 7mg | Calcium: 94mg | Iron: 1mg