Cheesy Corn

Cheesy Corn

28 Reviews 2 Pics
Mary Davis
Recipe by  Mary Davis

“My family loves corn and I love this dish because it is simple and quick.”

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Adjust Servings

Original recipe yields 6 to 8 servings



  1. In a saucepan over medium heat, combine the corn, parsley, garlic, Creole seasoning. Add enough water to cover, bring to a boil and cook until tender. Drain and set aside.
  2. In a large skillet over medium heat, add the butter and onion; saute until onion softens. Add corn and cream cheese. Cook over low heat for 10 minutes. Remove from heat, chill completely and serve cold.

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Reviews (28)

Rate This Recipe


My husband and I both really liked this recipe, next time I will use a little less cream cheese-maybe 6 oz instead of 8. It's a keeper!



This recipe was nice and easy. We like it both warm and cold. I doubled the creole seasoning to add more flavor. Next time I will boil my corn before adding seasonings. When you drain you loose most of your parsley and seasonings. We will definately have this regularly!

Zsuzsi K.

Zsuzsi K.

I made this as a side dish at Thanksgiving. It was very easy to make and everybody in my family loved it. We also preferred it warm though, as someone else before me mentioned it. When it's cold it's too hard because of the cream cheese. Also, I used canned corn, you save some time that way. Definetely will make it again.

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Amount Per Serving (7 total)

  • Calories
  • 230 cal
  • 12%
  • Fat
  • 18.3 g
  • 28%
  • Carbs
  • 15.1 g
  • 5%
  • Protein
  • 4.6 g
  • 9%
  • Cholesterol
  • 53 mg
  • 18%
  • Sodium
  • 178 mg
  • 7%

Based on a 2,000 calorie diet



previous recipe:

Cheesy Potato and Corn Chowder


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Cheesy Corn and Leek Fritters