cream cheese corn recipe
The Best cream cheese corn recipe
I love this recipe because it highlights the natural sweetness of corn while adding a rich, velvety texture that feels indulgent without being heavy. It’s also a great way to use up fresh corn from the garden or even frozen kernels—no prep required. Plus, it’s light enough to pair with grilled meats, salads, or even stand alone as a side. For my family, it’s a no-fuss dish that feels special, whether it’s for a weeknight dinner or a casual potluck. And since it’s made with whole grains and fresh produce, it’s a healthier alternative to heavier sides. My kids swear by it, and honestly, so do I.
Classic Cream Cheese Corn with Cheesy Biscuits
A comforting dish featuring fluffy cheesy biscuits paired with sweet, creamy corn topped with a tangy cream cheese sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- 1 large egg
- 1/2 cup melted butter
- 4 cups fresh or frozen corn kernels
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 tbsp butter
- 1 tsp garlic powder
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 425°F. On a lightly floured surface, combine flour, baking powder, and salt. Cut in melted butter until mixture resembles coarse crumbs. -
2
Add buttermilk and egg, mixing just until dough comes together. Turn onto a floured surface, knead lightly, then roll out to 1/2-inch thickness. -
3
Cut into 1-inch biscuit shapes. Place on a baking sheet and bake for 12–15 minutes until golden brown. -
4
In a saucepan, heat corn, mayonnaise, sour cream, and heavy cream over medium heat until warm. Stir in cheddar until melted. -
5
Spoon corn mixture onto warm biscuits. Top with a pat of butter, garlic powder, salt, and pepper. Serve immediately.
🔧Equipment
- Mixing bowls
- Rolling pin
- Baking sheets
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Cream Cheese Corn with Cheesy Biscuits Works
❓ Frequently Asked Questions About Cream Cheese Corn with Cheesy Biscuits
How do I adjust the sweetness if I don’t like corn’s natural flavor?
You can easily balance the taste by adding a pinch of vanilla extract or a teaspoon of brown sugar during the mixing step. If the corn is particularly bland, a squeeze of lime juice or a dash of hot sauce can also brighten the flavor without overpowering the dish.
Can I substitute regular cream cheese for this recipe?
Regular cream cheese works fine, but for the best texture, stick to full-fat cream cheese. If you use a low-fat version, the mixture may curdle slightly during baking, leading to a less creamy result.
What if I don’t have a baking dish with a lid?
Skip the lid—it’s not necessary for this recipe. Bake as directed, and let the dish cool completely before removing it from the pan. The corn will still cook evenly, though the edges may brown slightly faster without the lid.
How can I make this recipe ahead of time?
You can assemble the filling and refrigerate it for up to 24 hours before baking. Just make sure to chill the cream cheese mixture thoroughly to prevent separation. Bake as usual for the best texture.
What’s the best way to reheat any leftover cream cheese corn?
For warm servings, spread the corn on a baking sheet and reheat at 350°F (175°C) for about 10 minutes, stirring occasionally until heated through. Avoid microwaving, as it can make the cream cheese too soft.
