Creamed Corn With Cream Cheese
Cream cheese, butter and corn melted together with a touch of salt and crushed red pepper flakes! A perfect side dish for any holiday spread, or year-round with any weeknight dinner.
Servings: 6
Calories: 348kcal
Equipment
- 1 Large saucepan, pot or skillet *I like using one with a lid so I can keep my corn warm once it's done!
Ingredients
- 24 ounces corn kernels *frozen, fresh corn, or canned (drain can liquid)
- 8 ounce block cream cheese
- 4 tablespoons unsalted butter *see note below
- ⅓ cup whole milk *or half and half/cream
- 1 & ½ tablespoons maple syrup *or white sugar
- 1 & ¼ teaspoon salt
- 1 teaspoon crushed red pepper flakes *see note below
Optional toppings/garnish:
- Chives, fresh herbs, chopped green onions, extra red pepper flakes, a sprinkle of parmesan cheese or shredded cheddar cheese.
Recipe notes:
Unsalted butter: Salted will also work. Reduce or eliminate added salt and adjust seasonings at the end if you go this route. Crushed red pepper: If you want to use ground black pepper instead reduce to ¼ teaspoon and adjust at the end if necessary. Black pepper is more potent.Video
Nutrition
Serving: 1/6th of recipe (all values are approximate). | Calories: 348kcal | Carbohydrates: 32.7g | Protein: 6.6g | Fat: 22.4g | Fiber: 1.3g | Sugar: 11.6g