Italian Style Creamed Corn With Cream Cheese
Enjoy this stovetop creamed corn filled with cream cheese, parmesan, and Italian inspired spices. This is an easy-to-make side dish that's perfect for the holiday or Thanksgiving dinner table.
Servings: 10 servings
Calories: 188kcal
Equipment
- pot with a lid
- serving bowl
Ingredients
- 1 tablespoon unsalted butter
- 2 pounds frozen whole kernel corn
- 8 ounces cream cheese
- 1 tablespoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon Morton kosher salt
- ¼ teaspoon finely ground black pepper
- ¼ cup plus more for garnish finely shredded parmesan cheese
Instructions
- Melt butter in a pot over medium heat. Add frozen corn, cream cheese, parsley, basil, oregano, salt, and pepper and cook covered, stirring occasionally, until the corn is heated through and the cheese has completely melted, about 15–18 minutes.
- Add parmesan cheese, and cook for an additional 1–2 minutes until the cheese has fully melted.
- Transfer to a serving bowl. Optionally, garnish with additional parmesan cheese.
Notes
Keep Warm: Cover the serving bowl with aluminum foil, and the creamed corn will stay warm for 30 minutes. Alternatively, keep warm in a crockpot on a low heat setting, stirring occasionally.
Leftovers: Store leftovers in an airtight container for up to 6 days. Reheat in the microwave or on the stovetop until heated through.
Make Ahead: Make the creamed corn, and store it in the fridge for up to 72 hours (3 days). When you're ready to eat, remove from the fridge, and cook over medium heat on the stove (about 12–16 minutes) until warmed through. Alternatively, heat in the crockpot on a low setting.
Nutrition
Serving: 1serving | Calories: 188kcal | Carbohydrates: 21g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 28mg | Sodium: 346mg | Potassium: 242mg | Fiber: 2g | Sugar: 5g | Vitamin A: 606IU | Vitamin C: 5mg | Calcium: 63mg | Iron: 1mg
