Skillet corn with cream cheese is rich, creamy, and irresistibly easy to make. This side dish comes together in minutes. Made with corn, butter, cream cheese, and a bit of sugar to sweeten up the corn dish.
Sweet corn is always a hit, but especially popular for holiday meals like Thanksgiving and Christmas. However, you can enjoy this dish all year round, as it is a great option even for busy weeknights. Elevate your corn with this quick skillet version!
My son loves this creamy corn recipe. While I love the classic crockpot cream corn, this skillet version is always my go-to for those quick throw-together sides. We love to pair this with our Blackstone steak, chicken strips, or even our popular BBQ chicken legs.
If you have a picky eater, try out this corn. It is a hit every single time I make it. My son loves to spend time in the kitchen, so he often helps me when I make dinner, which I love. It’s a special bonding time.
This Skillet Corn Recipe Is..
- Made with frozen corn
- Creamy sauce
- Sweet and savory
- Easy side dish
- 6 ingredients needed
- Family friendly
🍳 Ingredients You Will Need
- Corn – Frozen sweet corn.
- Butter – Real unsalted butter.
- Cream Cheese – Full-fat or low-fat works.
- Salt & Pepper – To taste.
- Sugar – Granulated sugar for sweetness.
👩🍳 Variations and Substitutes
There are several ways to vary the basic cream corn skillet recipe:
- Spicy Version: Add a pinch of red pepper flakes or a diced jalapeno pepper to the skillet to give the dish a little heat.
- Herby Version: Stir in some chopped fresh herbs such as basil, parsley, or cilantro for a burst of fresh flavor.
- Cheesy Version: Sprinkle some grated Parmesan cheese or cheddar cheese over the top of the corn before serving for a cheesy twist.
- Bacon Version: Cook some diced bacon in the skillet until crispy, then remove and set aside. Use the bacon grease to cook the corn, and then sprinkle the crispy bacon over the top before serving.
- Mexican Version: Stir in some diced red bell pepper and fresh lime juice to give the dish a Mexican-inspired twist.
- Creamy Version: Use heavy cream instead of milk or cream cheese to make a richer, creamier version of the dish.
- Garlic Version: Add some minced garlic to the skillet with the butter and cook until fragrant before adding the corn.
Try one or a combination of these variations to find your favorite twist on the classic cream corn skillet dish!
🌽 How to Make
Complete steps on how to make creamy skillet corn is in the printable recipe card, this is a visual walk through on it is made.
- In a large skillet, heat on medium heat. Add your frozen corn and cover with a lid.
- Add in the butter and sugar once the corn is warm. Stir the corn mixture until the butter is melted.
- Next, add in the cream cheese, salt, and pepper. Stir, then replace the lid on the skillet. You will mix occasionally until the cream cheese is completely incorporated.
- Once the cream cheese is melted, taste it and then season with salt and pepper, if needed.
✅ Tips for Success
- For a fresher flavor, use fresh corn on the cob.
- Cut the corn off the cob with a sharp knife, being careful not to include the tough kernels or the cob itself.
- Before adding the cream cheese to the skillet, soften it to make it easier to blend in with the other ingredients.
- Use a non-stick skillet or a well-seasoned cast iron skillet to prevent the corn from sticking and burning.
- Cook the corn over medium heat to prevent the cream cheese from breaking down and becoming grainy.
- Add the cream cheese at the end of cooking, after the corn has had a chance to cook and brown a bit, to prevent the cream cheese from melting too much and becoming too runny.
- Season the cream cheese corn with salt, pepper, and other seasonings to taste, and adjust the consistency with a bit of milk or cream if necessary.
- Garnish with chopped fresh herbs, such as parsley or chives, for added flavor and visual appeal.
🍽️ Storing Leftovers
- Transfer the corn to an airtight container or a resealable plastic bag.
- Label the container or bag with the date so you know when it was made.
- Store the leftover corn in the refrigerator for up to 3 or 4 days.
- Reheat the corn in the microwave or on the stovetop until heated through before serving.
Note that leftover cream cheese corn may thicken and become a little dry in the refrigerator, but you can revive it by stirring in a bit of milk or cream when reheating.
Freezing: While it is possible to freeze cream cheese corn, the texture and consistency may change when it is thawed and reheated.
The cream cheese may become grainy or separate from the corn, and the corn may become mushy or lose its crispness. As a result, it is generally not recommended to freeze cream cheese corn if you want to preserve its original texture and flavor.
⏲️ FAQs
Yes, you can use canned corn as a substitute for frozen corn in creamed corn recipes. However, canned corn is already cooked and may be softer than frozen corn, which means it may break down more easily when making creamed corn. Be sure to drain the corn before adding it to the skillet.
Cook the corn for a longer period: Cooking the corn for a longer period allows more of the liquid in the corn to evaporate, which naturally thickens the cream cheese mixture. Be sure to stir the mixture frequently so that it doesn’t stick to the bottom of the skillet.
Yes, you can make this recipe up to 2 days in advance. Just cook up the skillet corn and let it cool, then store it in an airtight container and refrigerate. Then you can reheat on low on the skillet, or warm in the microwave.
If you find that your cream cheese has clumps, it may be because the temperature needs to be increased slightly to heat the skillet more effectively. It could simply be that the cream cheese isn’t warm enough. Continuously stir, and heat over medium heat.
This skillet corn with cream cheese can be enhanced with added vegetables. Diced jalapenos, peppers, and even a crumble of cooked bacon or fresh herbs are tasty additions.
Related Recipes
Want a corn spin with Mexican flair? Try the Mexican Elote (Street Corn) recipe — it’s loaded with crema, cotija, and lime.
If you enjoy quick weeknight sides, try the Easy Corn Salad for a cool and fresh corn side that can be mixed up in minutes.
More Side Dishes
🖨️ Printable Recipe Card
Skillet Corn Recipe
Ingredients
- 24 ounces frozen sweet corn
- ¼ cup 4 tablespoons or ½ a stick butter
- 2 tablespoons granulated sugar
- 4 ounces cream cheese cut into cubes
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a large skillet you will heat over medium heat. Then add in the frozen corn and place the lid on the skillet.
- Let the corn cook for 5-7 minutes or until the corn is nice and hot.
- Add in the butter and sugar, and stir until the butter is melted.
- Next add in the cream cheese, salt and pepper. Stir and place the lid back on and allow the cream cheese to melt fully.
- Once the cream cheese is mixed through and the corn is warmed all the way through, serve and enjoy.
Notes
Equipment
Nutrition
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Comments & Reviews
Donna says
Delicious/easy