Recipe by Earla Taylor
"Creamy corn is a wonderful foil for that Thanksgiving day turkey."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
whole corn kernels, cooked
1 (8 ounce) package
I have this EXACT recipe, EXCEPT my recipe calls for adding Ro-tel to the corn & cream cheese, Try this not bland & oooo so GOOD!
I altered the recipe to serve one person (myself) as a late night snack. I used low-fat cream cheese, but found that it didn't melt very well. So I heated up the corn in the microwave for about 30 seconds, the cream cheese broke up quickly, and it took about half the time to make. I eventually added many of my own seasonings (salt, pepper, paprika) as I found it to be much to bland. Although, I found the cream cheese to corn ratio to be a bit too creamy, this was an okay dish after all. I would suggest tasting it as the dish cooks, and adding your own seasoning as needed. Also, if you are cooking small quantities, cook on low heat, otherwise it will overcook and/or burn.
I knew ahead of time that this recipe would be too bland for my taste buds, so I added a little chopped garlic and a little more chopped jalapeno for an extra kick. It was even better reheated the next day after the jalapeno had had time to really sink in.
This was a big hit for Christmas dinner and one of the more popular leftovers. Since it was the holidays, (and we had already blown the diets soooo badly already) I added a few slices of cooked/crumbled bacon and just a touch of bacon grease. I also baked it in the oven to heat it after preparing it the day before - - -wonderful!
yum! I made half a recipe. I used frozen corn and a can of green chiles, threw it all in a pot on low until warm. I will make this again.
Yummy! I used a tub of cream cheese with chives (instead of plain). Very good - will definitely make again!
My variation of this recipe calls for 1 can of chopped green chilies, garlic salt to taste, and I use 1/2 white corn and 1/2 yellow corn; it comes out colorful and pretty. I cook it in the crock pot - the longer it cooks the better it is. I have friends who won't let me through the door without this dish!!!
To liven up the flavor of this, I melted the cream cheese with chopped jalapenoes and 1/8 of cup of jalapeno juice. I also added cracked black pepper and salt. I tossed that with the corn, threw it in the crockpot and it resulted in a pretty good side dish. I might experiment with some of the flavored cream cheeses next time...like sun-dried tomato or red pepper! Thanks, Earla!
* Percent Daily Values are based on a 2,000 calorie diet.
Cream Cheese Corn
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 239
Big, bold food is always the best play. Get the top recipes now.
How much jalapeno and bacon will it take to fuel YOUR fans?
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make the tastiest creamed corn of your life. Way better than canned!
See how to make a super-easy, meat-and-cheesy party appetizer.
See how to make sweet peppermint treats that positively melt in your mouth.