Recipe by Philadelphia Cream Cheese
"This quick, creamy side dish combines both cream-style corn and corn kernels and is topped with Cheddar cheese and sliced green onions."
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1/4 (250 g) package
Philadelphia Brick Cream Cheese, cubed
1 (14 ounce) can
frozen corn, thawed
Kraft Double Cheddar Shredded Cheese
sliced green onions
Nice dish. I added fresh red bell pepper for color. Plus, 1/4 Cup Chicken Broth. I also placed in oven for 20 mins. A great way to dress up corn for the holidays.
I was a little disappointed in this recipe the way it was written. I changed a few things and by doing so, it made it a 5 star recipe. I added 2 tsps. sugar, 2 slices of crumbled bacon, and 1/2 cup diced red bell pepper. I also baked it at 350 degrees until the cheese was melted and corn was bubbly. The sweetness really made it delicious! :)
This was delish. The best creamed corn ever, and I really dislike creamed corn. I also put it in the oven to melt the cheese for about 10 minutes, at 350. It got rave reviews at our Thanksgiving preview party!
Made this for Christmas dinner and everyone loved it, even my father who is very picky. This dish will definitely be a part of the yearly Christmas dinner menu.
Used fresh cut off the cobb corn from last nights meal. We roasted corn and I used the left over corn on the cobb. Cut it off and used recipe. Reminded me of my grandmothers cream style corn in the 1950's!!! Fresh out of the garden. She probably used fresh cream but the taste was there. Loved it!
This was so good, the whole family loved it!
Loved this recipe. Added a diced red pepper for some more color and presentation.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 93
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