Cream Cheese Corn (Easy 15-Minute Cheesy Corn Side Dish)

This cream cheese corn is my go-to way to turn a bag of frozen corn into a rich, crowd-pleasing side dish in just 15 minutes. I actually adapted it from my Cream Cheese Corn Casserole and turned it into a one-skillet recipe, so you get all the same cozy flavors with way less effort and no baking. Sweet corn kernels are simmered until tender in a silky Parmesan cream cheese sauce that’s thick, garlicky, and ultra creamy—basically like creamed corn leveled up. It’s amazing as an easy Thanksgiving or holiday side dish, but it also doubles as a cheesy corn dip for parties and game day, which is why it’s one of my favorite frozen corn recipes to keep in rotation all season long.

Why I Love This Cream Cheese Corn Recipe

This cream cheese corn is like creamed corn’s richer, glow-up cousin, and it all starts with simple frozen corn. I took my cream cheese corn casserole and turned it into a one-skillet stovetop recipe, so you still get that same decadent, holiday-level flavor without tying up your oven.

Sweet corn kernels simmer in heavy cream with butter, then melt into a thick, velvety sauce made from cream cheese and Parmesan, so every bite is ultra creamy, salty-sweet, and totally irresistible.

What I really love is how versatile it is. You can spoon it into a bowl as a cheesy corn dip for parties and game day, or serve it straight from the skillet as an easy Thanksgiving or Christmas side dish (it's one of my favorite corn recipes for Thanksgiving) when you need one more “wow” recipe on the table. Kids and adults both go crazy for it, and it’s always one of the first sides to disappear. It’s ready in about 15 minutes, made from frozen corn you can keep on hand, and it’s almost impossible to mess up—which makes it the perfect last-minute holiday side or anytime comfort food.

Ingredients Needed

• 6 cups frozen corn
• 1 ½  cup heavy cream
• 8 ounces cream cheese
• 2 tablespoons butter
• ¼ cup parmesan cheese, grated
• Salt and pepper, to taste
• Fresh chopped parsley, for garnish

How To Make Cream Cheese Corn

Step 1: Cook the corn

In a cast-iron skillet, add the frozen corn kernels, heavy cream, and freshly ground black pepper. Bring the mixture to a simmer over medium heat until it's warmed through.

Step 2: Make the cream sauce

Add the butter, cream cheese, and salt to the skillet. Continue cooking to melt cream cheese and thicken the sauce. As the cream cheese melts, stir occasionally to incorporate it all the way through.

Step 3: Melt the cheese

Add the grated parmesan cheese into the cream cheese mixture and simmer, stirring occasionally, until the cheese has melted into the sauce.

Step 4: Serve

Once the parmesan cheese has melted, taste the cream cheese corn and season with more salt and pepper if needed. Garnish it with fresh parsley and serve immediately from the cast iron skillet. Enjoy with anything you want, like fried chicken without buttermilk.

Expert Tips To Make The Best Cream Cheese Corn Recipe

• Use any corn you have—just prep it right. Frozen corn is the fastest option and goes straight into the skillet, no thawing needed. If you’re using fresh corn on the cob, blanch the kernels in salted boiling water for 2–3 minutes, then drain before adding so they’re tender but not mushy. For canned corn, drain it very well and pat it dry with a paper towel to avoid watering down the creamy cheese sauce.
• Adjust the cream for the texture you want. Heavy cream gives you the richest, thickest sauce, but you can absolutely swap in a mix of milk and extra cream cheese if that’s what you have. Start with less liquid than you think you need, then slowly splash in more cream or milk as it simmers until the sauce is as thick and glossy as you like.
• Let the cream cheese fully melt and thicken. Don’t rush this step. After you add the butter and cream cheese, keep the heat at medium and stir occasionally until there are no visible chunks left and the sauce coats the back of a spoon. That’s how you get that silky, restaurant-style cream cheese corn instead of a thin, soupy sauce.
• Add the Parmesan off the direct high heat. Once the cream cheese has melted, lower the heat slightly before stirring in the Parmesan. This helps it melt smoothly into the sauce without getting grainy or clumping. If the mixture ever looks too thick or a little stringy, whisk in a tablespoon or two of cream or milk to loosen it back up.
• Taste before adding extra salt. Parmesan and cream cheese both bring salt to the party, so always taste the cream cheese corn before adding more salt at the end. If it tastes flat, add a pinch of salt and a little black pepper, stir, and taste again. It’s much easier to add a little at a time than to fix an over-salted dish.
• Turn up the heat with chiles or jalapeños. For a jalapeño cream cheese corn twist, stir in diced green chiles or finely chopped fresh jalapeño after the cream cheese melts. You can also use shredded pepper jack cheese in place of (or in addition to) Parmesan for a spicier, extra-cheesy version.
• Make it a Mexican-style cheesy corn dip. To give this skillet cream cheese corn a Mexican-style flavor, add a spoonful of taco seasoning or chili powder while it simmers, then finish with a squeeze of fresh lime juice and some chopped cilantro. Serve it with tortilla chips and it doubles as a hot Mexican corn dip for parties or game day.
• Keep it warm for holiday dinners. For Thanksgiving or big family meals, you can make this cream cheese corn on the stove, then transfer it to a small slow cooker on the “warm” setting. Give it a stir every so often and, if it thickens too much as it sits, stir in a splash of cream or milk right before serving to bring it back to that perfectly creamy consistency.
• Double the batch for a crowd. This recipe scales really well. If you’re feeding a crowd, just double all the ingredients and use a large skillet or Dutch oven. It will take a few extra minutes for the cream cheese and Parmesan to melt, but the method is exactly the same—just keep stirring and tasting as you go.

Cream Cheese Corn FAQS

Is creamed corn the same as canned corn?

No, they’re not the same. Canned corn is usually just whole corn kernels packed in water or brine. Creamed corn is made from kernels cooked in a creamy base (or blended with some of the corn itself) to create a thicker, saucier texture. You can buy canned creamed corn, but this cream cheese corn recipe is a richer, cheesier homemade version that uses whole kernels in a Parmesan cream cheese sauce.

Do I need to thaw frozen corn for this recipe?

No, you don’t need to thaw frozen corn first. You can add it straight from the freezer to the skillet with the cream and let it simmer until the kernels are heated through. The extra moisture cooks off as it simmers, and the corn stays plump and tender.

How do I store leftover cream cheese corn?

Let the cream cheese corn cool to room temperature, then transfer it to an airtight container and refrigerate it. Properly stored, it will keep for about 3–4 days. Since it’s made with dairy, always keep it chilled when you’re not serving it.

Can I freeze cream cheese corn?

You can freeze cream cheese corn, but the texture may change slightly once it’s thawed because of the cream cheese and dairy. If you do freeze it, let it cool completely, then store it in a freezer-safe container or bag for up to 1–2 months. Thaw it overnight in the fridge and reheat gently, whisking in a splash of cream or milk if the sauce looks a bit grainy or thick.

Can I reheat cream cheese corn?

Yes, cream cheese corn reheats really well. You can warm it in a saucepan over low heat, stirring often, or microwave it in short intervals, stirring between each one. If it thickens up in the fridge, just add a tablespoon or two of cream or milk while reheating until it loosens back into a smooth, creamy sauce.

Can I make cream cheese corn ahead of time for Thanksgiving?

Absolutely. You can make this cream cheese corn a day in advance, then store it in the fridge and reheat it on the stovetop or in a slow cooker on “warm” before serving. If it thickens too much while it sits, stir in a splash of cream or milk right before serving to bring it back to that silky, scoopable texture.

What goes with cream cheese corn?

Cream cheese corn works both as a side dish and as a cheesy corn dip. You can serve it with crackers, tortilla chips, breadsticks, or veggie sticks for dipping. As a side, it pairs perfectly with holiday mains like roast turkey, ham, or pot roast, and it’s also great with everyday dinners like turkey pot pie with biscuits, beef back ribs, fried pork chops, roasted turkey, beef ribs, grilled steak, or baked chicken thighs.

More Corn Recipes

• Jiffy corn casserole
• Corn dip with cream cheese
• Jiffy jalapeno cornbread
• Mexican street corn casserole
• Corn casserole without Jiffy