Ready to elevate your corn game? Fresh cream style corn transforms humble kernels into creamy, dreamy comfort food that’s perfect for weeknight dinners, summer barbecues, or cozy holiday sides. Whether you’re a seasoned cook or just starting out, these 32 recipes offer something for every taste and occasion. Let’s dive in and discover your new favorite way to enjoy this classic dish!
Classic Creamed Corn with Fresh Herbs
Tired of the same old side dishes? This classic creamed corn gets a fresh herb upgrade that’ll make it your new go-to. You’ll love how the creamy sweetness pairs with those bright herbal notes.
Ingredients
– 4 cups fresh corn kernels
– 1 cup heavy cream
– 2 tablespoons unsalted butter
– 1 tablespoon all-purpose flour
– 1/4 cup grated Parmesan cheese
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh chives
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Melt 2 tablespoons unsalted butter in a large skillet over medium heat.
2. Add 4 cups fresh corn kernels and cook for 5 minutes, stirring occasionally until slightly softened.
3. Sprinkle 1 tablespoon all-purpose flour over the corn and stir constantly for 1 minute to cook out the raw flour taste.
4. Slowly pour in 1 cup heavy cream while stirring continuously to prevent lumps from forming.
5. Bring the mixture to a gentle simmer and cook for 8-10 minutes, stirring frequently until thickened.
6. Stir in 1/4 cup grated Parmesan cheese until completely melted and incorporated.
7. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper, then taste and adjust seasoning if needed.
8. Remove the skillet from heat and stir in 2 tablespoons chopped fresh parsley and 1 tablespoon chopped fresh chives.
9. Let the creamed corn rest for 2 minutes before serving to allow the flavors to meld.
Now you’ve got this wonderfully creamy corn with little pops of sweetness in every bite. The fresh herbs really brighten up the rich cream base, making it feel both comforting and sophisticated. Try serving it alongside grilled chicken or spooned over crispy roasted potatoes for an extra special treat.
Spicy Jalapeño Fresh Cream Corn
Sometimes you need a side dish that brings the heat but keeps things creamy and comforting. Spicy jalapeño fresh cream corn is exactly that—a quick, flavorful upgrade to simple corn that’s perfect for weeknights or gatherings. You’ll love how the fresh jalapeño adds a kick without overwhelming the sweet corn and rich cream.
Ingredients
– 4 ears fresh corn
– 2 tbsp unsalted butter
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 1 fresh jalapeño pepper
– 1/4 tsp salt
– 1/4 tsp black pepper
Instructions
1. Shuck the corn and use a sharp knife to carefully cut the kernels off the cobs into a medium bowl.
2. Slice the jalapeño in half lengthwise, remove the seeds and ribs with a small spoon for milder heat, then finely dice it.
3. Melt the unsalted butter in a large skillet over medium heat until it bubbles lightly.
4. Add the diced jalapeño to the skillet and sauté for 2 minutes, stirring often, until it softens slightly.
5. Tip: Wear disposable gloves when handling jalapeños to avoid skin irritation from the oils.
6. Add the fresh corn kernels to the skillet and cook for 5 minutes, stirring occasionally, until the corn brightens in color.
7. Pour in the heavy cream and bring it to a gentle simmer, then reduce the heat to low.
8. Stir in the grated Parmesan cheese until it melts fully into the cream, about 2 minutes.
9. Tip: For extra creaminess, let the corn mixture simmer on low for 3–4 minutes to thicken slightly.
10. Season with salt and black pepper, stirring to combine evenly.
11. Tip: Taste a small spoonful and adjust salt if needed, but avoid over-salting since Parmesan adds saltiness.
12. Remove the skillet from the heat and let it sit for 1 minute before serving. More than just a side, this corn boasts a velvety texture from the cream and a subtle heat that lingers. Try it spooned over grilled chicken or as a topping for loaded nachos to really make it shine.
Garlic Parmesan Cream-Style Corn
Gather around, friends—this garlic parmesan cream-style corn is about to become your new favorite side dish. You’ll love how the rich, cheesy flavors mingle with sweet corn, and it comes together in just one pan. Perfect for busy weeknights or cozy gatherings, it’s comfort food at its finest.
Ingredients
– 4 tablespoons unsalted butter
– 4 cloves garlic, minced
– 2 (14.5 ounce) cans cream-style corn
– 1 cup heavy cream
– 1/2 cup grated parmesan cheese
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt
Instructions
1. Melt 4 tablespoons unsalted butter in a large skillet over medium heat.
2. Add 4 cloves minced garlic and sauté for 1 minute until fragrant, stirring constantly to prevent burning.
3. Pour in 2 cans cream-style corn and stir to combine with the garlic butter.
4. Add 1 cup heavy cream and bring the mixture to a gentle simmer.
5. Reduce heat to low and cook for 8 minutes, stirring occasionally to prevent sticking.
6. Stir in 1/2 cup grated parmesan cheese until fully melted and incorporated.
7. Season with 1/4 teaspoon black pepper and 1/4 teaspoon salt, stirring to distribute evenly.
8. Cook for 2 more minutes until the sauce thickens slightly and coats the back of a spoon.
Ultra-creamy with a subtle garlic kick, this corn has a velvety texture that clings to every kernel. The parmesan adds a salty, nutty depth that balances the sweetness beautifully. Try serving it alongside grilled chicken or spooned over crispy roasted potatoes for a comforting twist.
Slow Cooker Creamed Corn with Bacon
You know those cozy fall days when you want something warm and comforting without spending hours in the kitchen? This slow cooker creamed corn with bacon is your answer. It’s rich, creamy, and packed with smoky flavor that makes any meal feel special.
Ingredients
– 6 slices bacon
– 1/2 cup chopped yellow onion
– 2 cloves garlic, minced
– 4 cups frozen corn kernels
– 8 oz cream cheese, cubed
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1/2 tsp black pepper
– 1/4 tsp salt
Instructions
1. Cook 6 slices of bacon in a skillet over medium heat for 8–10 minutes until crispy.
2. Transfer bacon to a paper towel-lined plate, reserving 2 tablespoons of bacon drippings in the skillet.
3. Sauté 1/2 cup chopped yellow onion in the bacon drippings over medium heat for 5 minutes until translucent.
4. Add 2 cloves minced garlic and cook for 1 minute until fragrant.
5. Transfer onion-garlic mixture to a 6-quart slow cooker.
6. Add 4 cups frozen corn kernels, 8 oz cubed cream cheese, 1 cup heavy cream, 1/2 cup grated Parmesan, 1/2 tsp black pepper, and 1/4 tsp salt to the slow cooker.
7. Stir all ingredients until evenly combined.
8. Cover and cook on Low heat for 3 hours, stirring once halfway through.
9. Crumble the cooked bacon, reserving 2 tablespoons for garnish.
10. Stir remaining crumbled bacon and 1/4 cup chopped fresh parsley into the corn mixture.
11. Cook uncovered on High for 15 minutes to thicken slightly.
12. Garnish with reserved bacon before serving. Warm, creamy, and slightly sweet from the corn, this dish has a wonderful contrast of textures with tender kernels and crispy bacon bits. Try serving it spooned over baked potatoes or alongside grilled chicken for a comforting weeknight dinner that everyone will love.
Vegan Coconut Cream Corn Delight
Looking for a creamy, dreamy side dish that’ll wow everyone at your next gathering? This vegan coconut cream corn is surprisingly simple to make and packed with flavor. You’ll love how the sweet corn and rich coconut come together in perfect harmony.
Ingredients
– 4 cups frozen corn kernels
– 1 can (13.5 oz) full-fat coconut milk
– 1/4 cup coconut cream
– 2 tbsp vegan butter
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp fresh cilantro, chopped
Instructions
1. Heat a large skillet over medium heat and add the vegan butter.
2. Once the butter has melted, add the diced onion and cook for 4-5 minutes until translucent.
3. Add the minced garlic and cook for 1 minute until fragrant.
4. Stir in the frozen corn kernels and cook for 6-8 minutes, stirring occasionally, until the corn is heated through and slightly golden.
5. Pour in the full-fat coconut milk and coconut cream, stirring to combine.
6. Bring the mixture to a gentle simmer, then reduce heat to low.
7. Stir in the smoked paprika, salt, and black pepper.
8. Simmer uncovered for 12-15 minutes, stirring occasionally, until the sauce has thickened slightly.
9. Remove from heat and stir in the chopped cilantro.
10. Let the corn rest for 3 minutes before serving to allow flavors to meld.
Mouthwatering and creamy, this corn dish has a luxurious texture that’s both comforting and elegant. The subtle smokiness from the paprika balances beautifully with the sweet corn and rich coconut. Try serving it over crispy polenta cakes or alongside grilled vegetables for a complete meal that’ll have everyone asking for seconds.
Cheddar and Chive Fresh Cream Corn
Just imagine the creamiest, cheesiest corn you’ve ever tasted, but with a fresh twist that makes it perfect for any gathering. You’re going to love how the sharp cheddar and fresh chives transform simple corn into something truly special. This dish comes together so quickly, you’ll want to make it all season long.
Ingredients
– 4 cups fresh corn kernels
– 1 cup heavy cream
– 1/2 cup shredded sharp cheddar cheese
– 1/4 cup chopped fresh chives
– 2 tablespoons unsalted butter
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Melt 2 tablespoons of unsalted butter in a large skillet over medium heat.
2. Add 4 cups of fresh corn kernels to the skillet and cook for 5 minutes, stirring occasionally until corn begins to soften.
3. Pour 1 cup of heavy cream into the skillet and bring to a gentle simmer.
4. Reduce heat to medium-low and cook for 8 minutes, stirring frequently until cream thickens slightly.
5. Sprinkle 1/2 cup of shredded sharp cheddar cheese over the corn mixture and stir continuously until cheese melts completely.
6. Stir in 1/4 cup of chopped fresh chives, reserving 1 tablespoon for garnish.
7. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, stirring to combine evenly.
8. Cook for 2 more minutes until all ingredients are well incorporated and heated through.
9. Remove from heat and transfer to serving dish.
10. Garnish with remaining tablespoon of fresh chives before serving.
Nothing beats the creamy texture that coats each corn kernel perfectly, while the sharp cheddar provides a rich depth that balances beautifully with the fresh chive flavor. Try serving it alongside grilled chicken or as a standout side at your next barbecue – it’s sure to become an instant favorite that disappears quickly from the table.
Cream Cheese and Peppercorn Corn Side
Venture beyond basic corn on the cob with this creamy, peppery side that’s perfect for any gathering. You’ll love how the tangy cream cheese balances the bold cracked peppercorns, creating a dish that feels both comforting and sophisticated. It comes together in just minutes but tastes like you spent hours in the kitchen.
Ingredients
– 4 cups frozen corn kernels
– 8 ounces cream cheese, softened
– 2 tablespoons unsalted butter
– 1 tablespoon whole black peppercorns
– 1/2 teaspoon kosher salt
– 1/4 cup whole milk
– 2 tablespoons chopped fresh parsley
Instructions
1. Place the frozen corn kernels in a colander and run under warm water for 2 minutes to partially thaw.
2. Crush the whole black peppercorns using a spice grinder or mortar and pestle until coarsely ground.
3. Melt the unsalted butter in a large skillet over medium heat.
4. Add the partially thawed corn to the skillet and cook for 5 minutes, stirring occasionally.
5. Reduce heat to low and add the softened cream cheese to the skillet.
6. Stir continuously for 3 minutes until the cream cheese melts completely into the corn.
7. Pour in the whole milk and stir to combine until the sauce becomes smooth.
8. Add the coarsely ground peppercorns and kosher salt, stirring to distribute evenly.
9. Cook for 2 more minutes until the mixture is heated through and bubbly.
10. Remove from heat and stir in the chopped fresh parsley.
Fresh from the skillet, this corn side delivers a wonderful contrast between the creamy sauce and the corn’s slight crunch. The cracked peppercorns provide bursts of warmth without overwhelming heat, making it a fantastic partner for grilled meats or roasted chicken. Try serving it in individual ramekins for an elegant presentation at your next dinner party.
Cream-Style Corn and Spinach Casserole
Just when you need some cozy comfort food, this creamy casserole comes to the rescue. You’ll love how simple it is to throw together, and it’s perfect for busy weeknights when you want something satisfying without much fuss.
Ingredients
– 2 (14.5 oz) cans cream-style corn
– 10 oz frozen chopped spinach, thawed
– 1 cup shredded cheddar cheese
– 1/2 cup sour cream
– 1/4 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– 2 tbsp butter, melted
– 1 tsp garlic powder
– 1/2 tsp black pepper
– 1/4 tsp salt
Instructions
1. Preheat your oven to 375°F and grease an 8×8 inch baking dish.
2. Squeeze all excess liquid from the thawed spinach using your hands or a clean kitchen towel.
3. In a large mixing bowl, combine both cans of cream-style corn and the squeezed spinach.
4. Stir in the sour cream, cheddar cheese, garlic powder, black pepper, and salt until well combined.
5. Transfer the mixture to your prepared baking dish and spread it evenly.
6. In a small bowl, mix the breadcrumbs with melted butter and Parmesan cheese.
7. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
8. Bake at 375°F for 25-30 minutes, until the edges are bubbly and the topping is golden brown.
9. Let the casserole rest for 5 minutes before serving to allow it to set properly.
What you get is this wonderful contrast between the creamy, sweet corn and the earthy spinach, all held together by that cheesy goodness. The crispy breadcrumb topping adds the perfect crunch against the soft interior. Try serving it alongside grilled chicken or as a standalone vegetarian meal—it’s equally delicious either way.
Southern-Style Fresh Cream Corn
Mmm, there’s nothing quite like the sweet, creamy comfort of fresh corn done Southern-style. You’re going to love how simple this is to whip up, and it tastes like pure summer nostalgia in a bowl. Perfect for potlucks, BBQs, or just treating yourself on a cozy night in.
Ingredients
– 6 ears fresh corn
– 2 tbsp unsalted butter
– 1/2 cup heavy cream
– 1/4 cup whole milk
– 1 tsp granulated sugar
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
– 1 tbsp all-purpose flour
Instructions
1. Shuck the corn and remove all silk strands.
2. Stand each ear upright in a large bowl and carefully cut downward to remove kernels, catching them in the bowl.
3. Use the back of your knife to scrape the milky liquid from the cobs into the bowl.
4. Melt butter in a large skillet over medium heat.
5. Add corn kernels and their liquid to the skillet.
6. Cook for 5 minutes, stirring occasionally, until corn becomes bright yellow and slightly tender.
7. Sprinkle flour over the corn and stir continuously for 1 minute to cook out the raw flour taste.
8. Pour in heavy cream and milk, stirring to combine.
9. Add sugar, salt, and pepper.
10. Reduce heat to low and simmer for 8-10 minutes, stirring frequently, until sauce thickens enough to coat the back of a spoon.
11. Remove from heat and let stand for 2 minutes before serving.
The result is wonderfully creamy with pops of sweet corn in every bite, and the gentle pepper adds just the right amount of warmth. Try it spooned over grilled chicken or alongside crispy fried fish for the ultimate Southern comfort meal. Leftovers reheat beautifully for breakfast with scrambled eggs—trust me on this one!
Italian-Seasoned Creamed Corn Bake
Just imagine the coziest side dish that brings together sweet corn and Italian herbs in the most comforting way. You’ll love how this creamy, savory bake comes together with minimal effort. It’s perfect for potlucks, holiday dinners, or just a regular weeknight when you want something special.
Ingredients
– 4 cups frozen corn kernels
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 tbsp unsalted butter
– 1 tbsp Italian seasoning
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup breadcrumbs
Instructions
1. Preheat your oven to 375°F and grease an 8×8 inch baking dish with butter or cooking spray.
2. In a large mixing bowl, combine the frozen corn kernels, heavy cream, Parmesan cheese, Italian seasoning, garlic powder, salt, and black pepper.
3. Stir the mixture thoroughly until all ingredients are evenly distributed and the corn is well-coated.
4. Transfer the corn mixture to the prepared baking dish and spread it into an even layer.
5. Sprinkle the breadcrumbs evenly over the top of the corn mixture.
6. Dot the surface with small pieces of the remaining butter.
7. Bake at 375°F for 25-30 minutes, or until the top is golden brown and the edges are bubbly.
8. Remove from the oven and let it rest for 5 minutes before serving.
Ultimate comfort food alert! The corn stays slightly crisp-tender while the cream creates this luxurious, velvety sauce that clings to every kernel. That Italian seasoning gives it this wonderful herby aroma that makes your whole kitchen smell amazing. Try serving it alongside grilled chicken or as part of your holiday spread—it’s so good, people will be asking for the recipe.
Butter-Braised Cream Corn with Thyme
Ever had one of those cozy side dishes that just feels like a warm hug? You’re going to love this butter-braised cream corn with thyme. It’s the kind of comforting dish that turns simple ingredients into something truly special.
Ingredients
– 4 cups frozen corn kernels
– 4 tbsp unsalted butter
– 1/2 cup heavy cream
– 1/4 cup chicken broth
– 2 tsp fresh thyme leaves
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Melt 4 tbsp unsalted butter in a large skillet over medium heat.
2. Add 4 cups frozen corn kernels to the skillet once the butter is fully melted.
3. Cook the corn for 5 minutes, stirring occasionally, until it begins to soften.
4. Pour in 1/2 cup heavy cream and 1/4 cup chicken broth.
5. Stir in 2 tsp fresh thyme leaves, 1/2 tsp salt, and 1/4 tsp black pepper.
6. Reduce heat to low and simmer for 12 minutes, stirring every 3 minutes to prevent sticking.
7. Check that the liquid has reduced by half and coats the corn evenly.
8. Remove from heat and let rest for 2 minutes before serving.
Let this creamy corn shine with its velvety texture and buttery richness. The fresh thyme adds an earthy note that pairs beautifully with roasted chicken or grilled steak. For a fun twist, try serving it in individual ramekins topped with crispy breadcrumbs.
Sweet Corn Chowder with Cream Base
Venture into comfort food season with this creamy sweet corn chowder that feels like a warm hug in a bowl. You’ll love how the sweet corn balances with the savory base, creating a dish that’s perfect for chilly evenings when you want something satisfying but not too heavy. It comes together faster than you’d think, making it ideal for weeknight dinners when time is tight but flavor matters.
Ingredients
– 4 slices thick-cut bacon
– 1 medium yellow onion
– 2 cloves garlic
– 4 cups fresh or frozen sweet corn kernels
– 2 medium Yukon Gold potatoes
– 4 cups chicken broth
– 1 cup heavy cream
– 2 tbsp unsalted butter
– 1 tsp fresh thyme leaves
– 1/2 tsp smoked paprika
– 1/4 tsp black pepper
– 1/2 tsp salt
Instructions
1. Dice 4 slices of thick-cut bacon into 1/2-inch pieces.
2. Cook bacon in a large Dutch oven over medium heat for 6-8 minutes until crispy and fat has rendered.
3. Remove bacon with a slotted spoon and drain on paper towels, leaving 2 tablespoons of bacon fat in the pot.
4. Dice 1 medium yellow onion into 1/4-inch pieces.
5. Cook onion in the bacon fat over medium heat for 5 minutes until translucent and softened.
6. Mince 2 cloves garlic and add to the pot, cooking for 1 minute until fragrant.
7. Add 4 cups sweet corn kernels and cook for 3 minutes, stirring occasionally.
8. Peel and dice 2 medium Yukon Gold potatoes into 1/2-inch cubes.
9. Add potatoes to the pot along with 4 cups chicken broth, 1 tsp fresh thyme leaves, 1/2 tsp smoked paprika, 1/4 tsp black pepper, and 1/2 tsp salt.
10. Bring mixture to a boil, then reduce heat to maintain a gentle simmer.
11. Cover and simmer for 15 minutes until potatoes are fork-tender.
12. Use an immersion blender to partially puree the soup, leaving some chunks for texture.
13. Stir in 1 cup heavy cream and 2 tbsp unsalted butter until fully incorporated.
14. Heat through for 3-4 minutes without boiling.
15. Ladle into bowls and top with reserved crispy bacon.
Buttery potatoes and sweet corn create the most comforting texture, while the smoky bacon and paprika add depth that keeps you coming back for more. Try serving it in hollowed-out bread bowls for the ultimate cozy experience, or top with extra fresh thyme for a pop of color and herbal brightness.
Baked Corn Gratin with Fresh Cream
Deliciously creamy and comforting, this baked corn gratin is the perfect side dish for any gathering. You’ll love how the fresh cream transforms simple corn into something truly special. It comes together so easily and always gets rave reviews.
Ingredients
- 4 cups fresh corn kernels
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
Instructions
- Preheat your oven to 375°F and grease an 8×8 inch baking dish with 1 tablespoon of the butter.
- Spread the fresh corn kernels evenly in the prepared baking dish.
- Pour the heavy cream over the corn, making sure it’s evenly distributed.
- Sprinkle the salt, black pepper, and garlic powder evenly over the corn and cream mixture.
- Top with the grated Parmesan cheese, covering the surface completely.
- Dot the remaining 1 tablespoon of butter in small pieces across the top of the cheese.
- Bake at 375°F for 25-30 minutes until the top is golden brown and the edges are bubbling.
- Let the gratin rest for 5 minutes before serving to allow the cream to set properly.
What makes this dish so special is the way the cream bakes into the corn, creating a rich, velvety texture that’s both comforting and elegant. The golden Parmesan crust adds a wonderful savory crunch that contrasts beautifully with the tender corn underneath. Try serving it alongside grilled chicken or as part of your holiday spread – it’s sure to become a new family favorite.
Savory Herb and Butter Creamed Corn
Mmm, there’s something so comforting about a bowl of creamy corn, especially when it’s packed with fresh herbs and rich butter. You’re going to love how simple this is to whip up for any weeknight dinner or holiday spread. It’s the kind of side dish that steals the show without much effort.
Ingredients
- 4 cups frozen corn
- 4 tbsp unsalted butter
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh thyme
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Melt the 4 tbsp unsalted butter in a large skillet over medium heat.
- Add the 4 cups frozen corn to the skillet and cook for 5 minutes, stirring occasionally, until the corn is thawed and lightly browned.
- Pour in the 1 cup heavy cream and bring the mixture to a gentle simmer.
- Reduce the heat to low and let the corn simmer for 8 minutes, stirring every 2 minutes to prevent sticking—this slow cooking helps the cream thicken perfectly.
- Sprinkle in the 1/4 cup grated Parmesan cheese, stirring continuously until the cheese is fully melted and the sauce is smooth.
- Add the 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh thyme, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper, stirring to combine all ingredients evenly.
- Cook for another 2 minutes on low heat to let the herbs infuse their flavor without wilting too much.
- Remove the skillet from the heat and let it sit for 1 minute before serving—this resting time allows the flavors to meld together beautifully.
Golden and velvety, this creamed corn has a lush texture that clings to your spoon, with the Parmesan adding a subtle salty depth. The fresh herbs pop against the sweet corn, making it a standout side for grilled chicken or as a topping for baked potatoes. Try it spooned over crusty bread for a quick, cozy appetizer that’ll have everyone asking for the recipe.
Three-Cheese Fresh Cream Corn Skillet
Very few dishes deliver that perfect comfort food feeling like this three-cheese skillet corn. You get creamy, cheesy goodness in every bite, and it comes together in just one pan. Seriously, this is the side dish that might just steal the show at your next gathering.
Ingredients
- 4 cups fresh corn kernels
- 1 cup heavy cream
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1/4 cup finely chopped yellow onion
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Place a 10-inch cast iron skillet on your stovetop over medium heat.
- Add 2 tablespoons of unsalted butter to the heated skillet.
- Swirl the butter until it completely melts and starts to bubble gently.
- Add 1/4 cup of finely chopped yellow onion to the melted butter.
- Sauté the onions for 3-4 minutes, stirring occasionally, until they become translucent and fragrant.
- Tip: Don’t rush this step—properly softened onions build a sweeter flavor base for your dish.
- Add 4 cups of fresh corn kernels to the skillet with the onions.
- Cook the corn for 5-6 minutes, stirring every minute, until the kernels brighten in color and some develop light golden spots.
- Sprinkle 1 teaspoon of garlic powder, 1/2 teaspoon of smoked paprika, 1/4 teaspoon of black pepper, and 1/4 teaspoon of salt over the corn.
- Stir the seasonings into the corn mixture until evenly distributed.
- Pour 1 cup of heavy cream over the seasoned corn.
- Bring the cream to a gentle simmer, which should take about 2-3 minutes.
- Reduce the heat to low to maintain a bare simmer without boiling.
- Let the mixture simmer for 4-5 minutes, stirring occasionally, until the cream slightly thickens and coats the back of a spoon.
- Tip: Simmering over low heat prevents the cream from curdling and ensures a silky sauce.
- Turn off the heat under the skillet.
- Add 1/2 cup of shredded sharp cheddar cheese and 1/2 cup of shredded Monterey Jack cheese to the skillet.
- Stir continuously until both cheeses completely melt into the creamy corn mixture.
- Sprinkle 1/4 cup of grated Parmesan cheese evenly over the top of the skillet.
- Tip: Let the skillet rest for 2 minutes off heat before serving—this allows the cheeses to set slightly for perfect scoopability.
Expect a wonderfully creamy texture with pops of sweet corn in every bite. The triple cheese combo gives you sharpness, meltiness, and that salty Parmesan finish all at once. Try serving it straight from the skillet with crusty bread for dipping into that cheesy sauce.
Honey Butter Cream-Style Corn
Just when you thought corn couldn’t get any better, this honey butter version comes along. It’s the ultimate comfort side dish that transforms simple ingredients into something magical. You’ll want to make this for every barbecue and weeknight dinner from now on.
Ingredients
- 4 cups frozen corn kernels
- 4 tablespoons unsalted butter
- 3 tablespoons honey
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons fresh chopped parsley
Instructions
- Place a large skillet over medium heat and add the butter.
- Once the butter has completely melted and begins to bubble slightly, add the frozen corn kernels.
- Cook the corn for 6-8 minutes, stirring occasionally, until the kernels are tender and some have light golden spots.
- Pour in the heavy cream and bring the mixture to a gentle simmer.
- Reduce the heat to low and stir in the honey until fully incorporated.
- Continue cooking for 3-4 minutes, stirring frequently, until the sauce thickens slightly and coats the back of a spoon.
- Season with salt and black pepper, stirring to combine evenly.
- Remove the skillet from the heat and stir in the fresh chopped parsley.
My favorite thing about this corn is how the creamy sauce clings to each kernel while the honey butter adds that perfect sweet-salty balance. The fresh parsley gives it a bright finish that cuts through the richness beautifully. Try serving it alongside grilled chicken or spooned over crispy roasted potatoes for an extra special treat.
Corn and Mushroom Creamy Medley
Zipping through your recipe collection looking for something cozy yet impressive? This corn and mushroom creamy medley hits all the right notes for a comforting side dish or even a light main course. You’ll love how the sweet corn balances the earthy mushrooms in that velvety cream sauce.
Ingredients
– 2 tablespoons olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 8 ounces cremini mushrooms, sliced
– 2 cups frozen corn kernels
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt
Instructions
1. Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 8 ounces sliced cremini mushrooms and cook for 8 minutes, stirring occasionally, until they release their liquid and turn golden brown. Tip: Don’t crowd the mushrooms to ensure proper browning.
5. Mix in 2 cups frozen corn kernels and cook for 4 minutes until heated through.
6. Pour in 1 cup heavy cream and bring to a simmer.
7. Reduce heat to low and stir in 1/2 cup grated Parmesan cheese until melted and smooth.
8. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper, stirring to combine. Tip: Taste and adjust seasoning before serving.
9. Simmer for 3 minutes until the sauce thickens slightly. Tip: For a thicker sauce, let it simmer for an additional 2 minutes.
10. Remove from heat and let stand for 2 minutes before serving. Delightfully creamy with pops of sweet corn against the earthy mushrooms, this medley makes an elegant side for grilled chicken or becomes a standout pasta sauce when tossed with fettuccine. The velvety texture clings beautifully to every bite while the Parmesan adds a subtle salty richness that keeps you coming back for more.
Roasted Red Pepper Cream Corn Delight
Gosh, you know those cozy fall evenings when you want something comforting but still a little fancy? This roasted red pepper cream corn delight hits all the right notes—creamy, slightly sweet, and with that beautiful charred pepper flavor that just feels special. It’s the kind of side dish that makes a regular Tuesday dinner feel like a celebration.
Ingredients
– 2 large red bell peppers
– 4 cups frozen corn kernels
– 1 cup heavy cream
– 3 tbsp unsalted butter
– 1 small yellow onion
– 2 cloves garlic
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp chopped fresh parsley
Instructions
1. Preheat your oven to 425°F.
2. Cut the red bell peppers in half lengthwise and remove the stems and seeds.
3. Place the pepper halves cut-side down on a baking sheet lined with aluminum foil.
4. Roast the peppers for 25 minutes until the skins are blackened and blistered.
5. Transfer the roasted peppers to a bowl and cover tightly with plastic wrap for 10 minutes—this steam helps loosen the skins for easy peeling.
6. Peel the blackened skins off the peppers and discard them.
7. Dice the peeled roasted peppers into 1/2-inch pieces.
8. Dice the yellow onion into 1/4-inch pieces.
9. Mince the garlic cloves.
10. Melt the unsalted butter in a large skillet over medium heat.
11. Add the diced onion and cook for 5 minutes until translucent and fragrant.
12. Add the minced garlic and cook for 1 minute until fragrant but not browned.
13. Add the frozen corn kernels to the skillet and cook for 8 minutes, stirring occasionally, until the corn is heated through and slightly golden.
14. Stir in the diced roasted red peppers.
15. Pour in the heavy cream and bring to a gentle simmer.
16. Reduce the heat to low and simmer for 5 minutes until the cream has thickened slightly.
17. Stir in the smoked paprika, salt, and black pepper.
18. Cook for 2 more minutes to let the flavors meld.
19. Remove the skillet from the heat and stir in the chopped fresh parsley. Using fresh parsley at the end keeps its bright color and flavor intact.
20. Serve immediately. Ultimately, you get this wonderful contrast of creamy corn with sweet, smoky pepper chunks that just melts in your mouth. Try serving it alongside grilled chicken or spooned over crusty bread for dipping—it’s so good you might just skip the main course entirely.
Conclusion
Outstanding fresh cream style corn recipes await your kitchen! From comforting classics to creative twists, this collection offers something delicious for every occasion. We hope you’ll try a few favorites and share your cooking adventures in the comments below. Don’t forget to pin your top picks on Pinterest so you can easily find them again. Happy cooking!
