Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

• 4 cups sweet corn kernels (fresh, frozen, or canned and drained)
• 2 tablespoons butter
• 2 cloves garlic, minced
• 4 oz (115 g) cream cheese, softened and cubed
• ½ cup heavy cream (or whole milk for a lighter version)
• 1 cup shredded mozzarella cheese
• ½ cup shredded sharp cheddar cheese
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ¼ teaspoon onion powder
• ¼ teaspoon crushed red pepper flakes (optional)
• 2 tablespoons grated Parmesan cheese (optional)
• 1 tablespoon chopped parsley or green onions for garnish

Instructions

1. Cook the Corn

• Melt butter in a large skillet over medium heat.
• Add garlic and cook for about 30 seconds until fragrant.
• Stir in corn and cook for 5–7 minutes until heated and lightly caramelized.

2. Make the Sauce

• Add cream cheese and stir until melted.
• Pour in heavy cream and mix until smooth.

3. Add the Cheese

• Stir in mozzarella and cheddar.
• Cook for 2–3 minutes until melted and creamy.

4. Season

• Add salt, pepper, paprika, onion powder, and red pepper flakes.
• Mix well.

5. Finish

• Sprinkle with Parmesan if using.
• Garnish with parsley or green onions.
• Serve immediately.

---

Tips

• Grill fresh corn before cutting off the kernels for a smoky flavor.
• Add cooked bacon for extra richness.
• Stir in diced jalapeños for some heat.
• A squeeze of lime juice brightens the flavors.
• Don’t overcook after adding cheese, or the sauce may become oily.

---

Approximate Nutrition (Per Serving)

• Calories: 310
• Protein: 11 g
• Carbohydrates: 21 g
• Fat: 22 g
• Saturated Fat: 13 g
• Fiber: 2 g
• Sugar: 6 g
• Sodium: 430 mg
• Cholesterol: 65 mg

Values are estimates and vary depending on ingredients used.

---

Allergy Information

This recipe contains:

•  Milk (butter, cream cheese, heavy cream, mozzarella, cheddar, Parmesan)

It is naturally:

• Gluten-free (if all packaged ingredients are certified gluten-free)
• Egg-free
• Soy-free (check cheese labels, as some brands may vary)

---

Storage

• Refrigerate in an airtight container for up to 4 days.
• Freeze for up to 2 months (the texture may become slightly grainy after thawing).
• Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to restore the creamy texture.

---

Frequently Asked Questions

Q: Can I use frozen corn?
Yes. Thaw and drain it first, or cook it a few minutes longer if using from frozen.

Q: Can I use canned corn?
Yes. Drain it well before cooking.

Q: What cheese melts best?
Mozzarella provides a stretchy texture, while cheddar adds a sharper flavor. Monterey Jack or Gouda also work well.

Q: Can I make it ahead?
Yes. Prepare up to a day in advance and reheat slowly with a splash of milk or cream.

Q: Can I make it spicy?
Yes. Add diced jalapeños, cayenne pepper, or extra red pepper flakes.

Q: Can I make it lighter?
Use reduced-fat cream cheese, whole milk instead of heavy cream, and reduce the amount of cheese.

Q: What goes well with creamy corn?

• Grilled chicken
• Steak
• Pork chops
• Barbecue ribs
• Roasted turkey
• Burgers
• Baked potatoes