18 Creamy Corn Recipes with Cream Cheese Delights

Buttery, creamy, and utterly irresistible—our collection of 18 creamy corn recipes with cream cheese is here to transform your meals into comfort food heaven. Whether you’re whipping up a quick weeknight dinner or looking for the perfect side dish to wow your guests, these delights promise to add a rich, velvety touch to your table. Dive in and discover your next favorite dish!

Creamy Corn and Cream Cheese Casserole

Nothing screams comfort like a dish that’s creamy, cheesy, and packed with sweet corn. This casserole is your next go-to for potlucks, weeknight dinners, or when you just need a hug in a dish.

Ingredients

• 4 cups of corn kernels (fresh or frozen, no judgment here)
• 8 oz cream cheese (the block kind, softened)
• 1/2 cup heavy cream (for that lush texture)
• 1/4 cup grated Parmesan (because more cheese is always better)
• 1 tbsp butter (salted or unsalted, your call)
• A pinch of salt and pepper (to wake up all those flavors)
• A dash of garlic powder (for a little kick)

Instructions

1. Preheat your oven to 350°F—get it nice and toasty.
2. In a large bowl, mix the corn, cream cheese, heavy cream, Parmesan, butter, salt, pepper, and garlic powder until it’s all friends. Tip: If your cream cheese is being stubborn, microwave it for 10 seconds to soften.
3. Pour the mixture into a greased baking dish. Smooth the top like you’re frosting a cake. Tip: A spatula sprayed with cooking oil makes this step a breeze.
4. Bake for 25-30 minutes until the edges are bubbly and the top has a golden tan. Tip: For an extra crispy top, broil for the last 2 minutes—watch it like a hawk!

This casserole comes out creamy with a slight crunch from the corn, and the Parmesan adds a salty depth. Serve it straight from the oven with a sprinkle of fresh herbs or alongside grilled chicken for a meal that’ll have everyone asking for seconds.

Spicy Jalapeño Corn Dip with Cream Cheese

Here’s a kick-ass dip that’ll steal the show at any gathering. Heat meets creamy in this Spicy Jalapeño Corn Dip with Cream Cheese—perfect for those who dare to dive into bold flavors.

Ingredients

• 2 cups of corn kernels (fresh or frozen, your call)
• 8 oz cream cheese (softened, because nobody’s got time for lumps)
• 1/2 cup of mayo (the secret to creaminess)
• 1/4 cup of sour cream (for that tangy twist)
• 2 jalapeños (diced, seeds in if you’re brave)
• 1 cup of shredded cheddar cheese (because more cheese is always better)
• 1 tsp of garlic powder (a must for that umami punch)
• A splash of lime juice (to brighten things up)
• A couple of green onions (sliced, for garnish)
• Tortilla chips (for serving, obviously)

Instructions

1. Preheat your oven to 375°F—this dip’s getting baked to bubbly perfection.
2. In a large bowl, mix the cream cheese, mayo, and sour cream until smooth. Pro tip: Use a hand mixer for zero lumps.
3. Stir in the corn, jalapeños, cheddar cheese, garlic powder, and lime juice. Mix it like you mean it.
4. Transfer the mix to a baking dish. Smooth the top with a spatula for that Instagram-worthy finish.
5. Bake for 20-25 minutes, until the edges are golden and the center is bubbling. Watch it like a hawk to avoid over-browning.
6. Garnish with green onions right after baking. The heat will wilt them slightly, just enough to release their flavor.
7. Serve immediately with tortilla chips. For an extra kick, drizzle with hot sauce or sprinkle with extra jalapeños.

Outrageously creamy with a spicy kick, this dip is a texture dream—chewy corn, melted cheese, and crispy chips. Try serving it in mini cast iron skillets for a rustic touch that’ll wow your guests.

Loaded Cream Cheese Cornbread

Elevate your cornbread game with this decadent twist—creamy, cheesy, and utterly irresistible. Perfect for those who dare to indulge.

Ingredients

• 1 cup of all-purpose flour
• 1 cup of yellow cornmeal
• 1/4 cup of sugar
• 1 tbsp of baking powder
• 1/2 tsp of salt
• 1 cup of milk
• 1/3 cup of melted butter
• 1 egg, beaten
• 8 oz of cream cheese, softened
• 1/2 cup of shredded cheddar cheese
• A splash of hot sauce
• A couple of green onions, chopped

Instructions

1. Preheat your oven to 375°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
3. Make a well in the center and pour in the milk, melted butter, and beaten egg. Stir until just combined.
4. Pour half of the batter into the prepared pan. Dot with spoonfuls of cream cheese, then sprinkle with half the cheddar and green onions.
5. Top with the remaining batter, then the rest of the cheddar and green onions. Drizzle with hot sauce.
6. Bake for 25-30 minutes, until golden and a toothpick comes out clean from the center.
7. Let it cool for 10 minutes before slicing—patience pays off with cleaner cuts.

Here’s the deal: this cornbread is moist with pockets of melty cream cheese, a hint of spice, and a crispy top. Serve it warm with a dollop of honey butter for a sweet and savory knockout.

Cheesy Corn Chowder with Cream Cheese

Viral comfort in a bowl—this Cheesy Corn Chowder with Cream Cheese is your next obsession. Dive into creamy, dreamy goodness that’s ready to hug your taste buds.

Ingredients

• 2 cups of fresh corn kernels (or frozen, no judgment)
• 1 medium onion, diced (because size matters)
• 2 cloves garlic, minced (fresh is best, but we’ve all been there)
• 3 cups of chicken broth (vegetable works too, go wild)
• 1 cup of heavy cream (for that luxurious feel)
• 4 oz cream cheese, cubed (softened, unless you like arm day)
• 1 tbsp butter (because butter makes everything better)
• A splash of olive oil (for the pan)
• Salt and pepper (to make it sing)

Instructions

1. Heat a splash of olive oil and the butter in a large pot over medium heat until the butter’s melted and bubbling.
2. Toss in the diced onion and minced garlic. Sauté until they’re soft and smell amazing, about 3-4 minutes.
3. Add the corn kernels to the pot. Stir and cook for another 2 minutes to get them slightly golden.
4. Pour in the chicken broth and bring the mixture to a boil. Then, lower the heat and let it simmer for 10 minutes.
5. Reduce the heat to low. Add the heavy cream and cubed cream cheese. Stir constantly until the cream cheese is fully melted and the soup is smooth.
6. Season with salt and pepper. Taste and adjust if needed—trust your gut.
7. Let the chowder simmer for another 5 minutes to thicken up. Stir occasionally to prevent sticking.

Every spoonful is a creamy, cheesy dream with pops of sweet corn. Serve it with crusty bread for dipping or top with crispy bacon bits for a salty crunch.

Cream Cheese Corn Fritters

Just when you thought corn couldn’t get any better, here comes Cream Cheese Corn Fritters to prove you wrong. Crispy on the outside, creamy in the middle, and ridiculously easy to whip up.

Ingredients

• 1 cup of all-purpose flour
• A pinch of salt
• A couple of eggs, beaten
• 1/2 cup of milk
• A splash of vegetable oil for frying
• 1 cup of corn kernels (fresh or canned, your call)
• 4 oz of cream cheese, softened
• 1 tbsp of sugar
• 1/2 tsp of baking powder

Instructions

1. Grab a large bowl, whisk together flour, salt, sugar, and baking powder.
2. Make a well in the center, pour in beaten eggs and milk. Stir until just combined—lumps are friends here.
3. Fold in corn kernels and dollops of cream cheese. Mix gently; you want those cream cheese pockets.
4. Heat oil in a skillet over medium heat until it shimmers (about 350°F). Pro tip: Drop a tiny bit of batter in; if it sizzles, you’re golden.
5. Scoop 1/4 cup batter per fritter into the skillet. Don’t crowd them—give each fritter its personal space.
6. Fry for 2-3 minutes per side until they’re golden brown and crispy. Flip once, and only once, for the perfect crust.
7. Transfer to a paper towel-lined plate to drain any excess oil. Secret tip: A sprinkle of flaky salt right now? Chef’s kiss.

Fresh out of the fryer, these fritters are a textural dream—crispy edges giving way to a soft, creamy center. Serve them with a drizzle of honey for a sweet contrast or go bold with a spicy aioli. Either way, they’re disappearing fast.

Garlic Parmesan Creamed Corn with Cream Cheese

Who knew corn could get this creamy? Dive into this Garlic Parmesan Creamed Corn with Cream Cheese for a side that steals the show.

Ingredients

• 4 cups of corn kernels (fresh or frozen, no judgment here)
• A splash of heavy cream (about 1/2 cup)
• A couple of tablespoons of butter (because butter makes everything better)
• 1/2 cup of grated Parmesan (the good stuff)
• 4 oz of cream cheese (softened, so it blends like a dream)
• 2 cloves of garlic (minced, for that punch of flavor)
• A pinch of salt and pepper (to wake up all those flavors)

Instructions

1. Melt the butter in a large skillet over medium heat. Tip: Don’t let it brown—we’re not making cookies here.
2. Toss in the minced garlic and sauté for about 1 minute until it’s fragrant. Tip: Keep it moving to avoid any bitter burns.
3. Add the corn to the skillet and stir to coat it in that buttery garlic goodness. Cook for 5 minutes, stirring occasionally.
4. Lower the heat to medium-low and add the heavy cream, cream cheese, and Parmesan. Stir until the cheese melts and everything is smooth. Tip: Patience is key—let the cheeses melt slowly for the creamiest texture.
5. Season with salt and pepper, then give it one final stir. Cook for another 2 minutes to let all the flavors marry.

Serve this luscious corn straight from the skillet for maximum comfort. The texture? Silky with a slight bite from the corn. The flavor? Rich, cheesy, with a garlicky kick that’ll have everyone coming back for seconds.

Slow Cooker Cream Cheese Corn

Overwhelm your taste buds with this creamy, dreamy side that’s a breeze to make. Perfect for potlucks or cozy nights in, it’s the ultimate comfort food hack.

Ingredients

• 4 cups of frozen corn (no need to thaw, we love shortcuts)
• 8 oz of cream cheese (the block kind, because we’re not messing around)
• 1/2 cup of butter (yes, it’s gonna be rich)
• 1/4 cup of milk (just a splash to smooth things out)
• 1 tbsp of sugar (a little sweet to balance the savory)
• 1 tsp of garlic powder (for that sneaky depth of flavor)
• Salt and pepper (a couple of pinches to wake it all up)

Instructions

1. Dump the frozen corn, cream cheese, butter, milk, sugar, and garlic powder into your slow cooker. No prep, no fuss.
2. Set your slow cooker to low and let it work its magic for 3 hours. Stir once halfway through to make sure everything’s getting friendly.
3. After 3 hours, give it a good stir. The corn should be tender, and the sauce luxuriously smooth. Tip: If it’s too thick, add a splash more milk.
4. Season with salt and pepper. Taste as you go—this is your masterpiece.
5. Keep it on warm until serving. It’ll stay perfect for hours, making you the ultimate host.

Yum doesn’t even cover it—this corn is velvety with a sweet, buttery kick. Serve it straight from the slow cooker with a sprinkle of fresh herbs or a dash of hot sauce for those who like it lively.

Bacon and Cream Cheese Stuffed Corn Muffins

Snag these bad boys straight outta the oven—crispy edges, fluffy centers, and a surprise pocket of creamy, bacon-y goodness that’ll have you reaching for seconds before the first bite’s even cooled.

Ingredients

• 1 cup of cornmeal
• 1 cup of all-purpose flour
• 1/4 cup of sugar
• 1 tbsp of baking powder
• 1/2 tsp of salt
• 1 cup of milk
• 1/4 cup of melted butter
• 1 egg
• 4 oz of cream cheese, softened
• 1/2 cup of cooked bacon, chopped
• A splash of vanilla extract

Instructions

1. Preheat your oven to 375°F and grease a muffin tin or line it with paper liners.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, mix the milk, melted butter, egg, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix!
5. Fill each muffin cup halfway with the batter.
6. In a small bowl, mix the softened cream cheese and chopped bacon.
7. Drop a spoonful of the cream cheese mixture into the center of each muffin cup.
8. Top each with more batter until the cups are 3/4 full.
9. Bake for 18-20 minutes, or until the tops are golden and a toothpick inserted into the corn part comes out clean.
10. Let them cool in the pan for 5 minutes before transferring to a wire rack.

Venture beyond the breakfast table—these muffins are a game-changer for picnics, packed lunches, or even as a savory side at dinner. The contrast between the sweet corn muffin and the salty, creamy filling? Chef’s kiss.

Mexican Street Corn with Cream Cheese

Ready to level up your corn game? This Mexican Street Corn with Cream Cheese is a creamy, tangy twist on the classic that’ll have you coming back for more.

Ingredients

• 4 ears of corn, husks on
• A couple of tbsp of mayo
• A splash of lime juice
• 1/2 cup of crumbled cotija cheese
• A pinch of chili powder
• 1/4 cup of softened cream cheese
• A handful of chopped cilantro

Instructions

1. Preheat your grill to medium-high, about 400°F. Keep those husks on to steam the corn inside.
2. Grill the corn for 15 minutes, turning every 5 minutes for even charring. Tip: Listen for a slight sizzle to know it’s working.
3. Peel back the husks carefully—they’re hot! Use them as a handle to hold the corn.
4. Slather each ear with a thin layer of mayo. It’s the secret glue for the toppings.
5. Drizzle with lime juice, then sprinkle cotija cheese and chili powder. Tip: Roll the corn in the toppings for full coverage.
6. Dot with cream cheese and garnish with cilantro. Tip: Let the cream cheese melt slightly from the corn’s heat for extra creaminess.

Mmm, the cream cheese adds a lush texture against the crunchy corn, while the lime and chili powder bring the zing. Serve it straight off the grill for a messy, delicious experience.

Cream Cheese Corn Pudding

Here’s the deal: Cream Cheese Corn Pudding is the ultimate comfort food mashup you didn’t know you needed. Hit play on this creamy, dreamy side that’s about to steal the show at any dinner table.

Ingredients

• 2 cups of sweet corn kernels (fresh or frozen, no judgment)
• 8 oz cream cheese, softened (because nobody likes a lumpy pudding)
• 1/2 cup whole milk (for that rich, velvety texture)
• 2 large eggs (the glue that holds our pudding dreams together)
• 1/4 cup granulated sugar (just a sweet little kiss)
• 1 tbsp butter, melted (for that golden top we all crave)
• A pinch of salt (to make all the flavors pop)

Instructions

1. Preheat your oven to 350°F (175°C). No rushing—let it heat up properly for even cooking.
2. In a large bowl, beat the cream cheese until it’s smooth and no lumps are left. Tip: Softening the cream cheese at room temperature for 30 minutes makes this step a breeze.
3. Add the milk, eggs, sugar, and salt to the bowl. Whisk everything together until it’s fully combined and silky.
4. Fold in the corn kernels gently. You want them evenly distributed but not smashed.
5. Pour the mixture into a greased baking dish. Drizzle the melted butter on top for that irresistible golden crust.
6. Bake for 45 minutes, or until the edges are set but the center still has a slight jiggle. Tip: The pudding will continue to set as it cools, so don’t overbake.
7. Let it cool for 10 minutes before serving. This patience-testing wait ensures the perfect texture.

Zesty, creamy, and with just the right amount of sweet, this pudding is a texture dream. Serve it warm with a drizzle of hot honey for a spicy-sweet twist that’ll have everyone asking for seconds.

Herbed Cream Cheese Corn Spread

Transform your snack game with this herby, creamy dream of a spread. Think fluffy cream cheese meets sweet corn, all jazzed up with fresh herbs.

Ingredients

• 8 oz cream cheese, softened
• 1 cup sweet corn kernels (fresh or frozen, thawed)
• 2 tbsp fresh chives, finely chopped
• 1 tbsp fresh dill, chopped
• A splash of lemon juice
• A pinch of salt
• A couple of cracks of black pepper

Instructions

1. In a medium bowl, beat the softened cream cheese until smooth and fluffy, about 2 minutes. Tip: Let the cream cheese sit out for 30 minutes to soften naturally.
2. Fold in the sweet corn kernels gently to keep some texture. Tip: If using frozen corn, pat it dry to avoid watering down the spread.
3. Stir in the chives, dill, lemon juice, salt, and pepper until everything is well combined. Tip: Taste as you go and adjust the seasoning if needed.
4. Cover and chill in the fridge for at least 1 hour to let the flavors meld. Tip: This spread tastes even better the next day!

Outrageously creamy with pops of sweet corn and fresh herbs, this spread is a hit on crackers, bagels, or as a veggie dip. Try it slathered on grilled corn for a double corn delight.

Corn and Cream Cheese Stuffed Peppers

Kick off your snack game with these Corn and Cream Cheese Stuffed Peppers—bold flavors, minimal effort, and maximum crunch.

Ingredients

• 4 large bell peppers, any color
• A cup of corn kernels (fresh or frozen)
• A block (8 oz) of cream cheese, softened
• A couple of tbsp of butter
• A splash of milk
• A handful of shredded cheddar cheese
• A pinch of salt and pepper
• A dash of garlic powder

Instructions

1. Preheat your oven to 375°F—no guessing, just set it and forget it.
2. Slice the bell peppers in half lengthwise; scoop out the seeds and ribs like you’re carving a tiny canoe.
3. In a skillet over medium heat, melt the butter and toss in the corn. Sizzle for about 5 minutes until it’s got a bit of char.
4. Beat the cream cheese, milk, salt, pepper, and garlic powder in a bowl until it’s smoother than your morning latte.
5. Fold the charred corn into the cream cheese mix—this is where the magic happens.
6. Stuff each pepper half with the mixture like you’re loading up a taco, then top with cheddar cheese.
7. Bake for 20 minutes or until the cheese is bubbly and the peppers are tender-crisp.
8. Let them cool for a hot minute—unless you’re into molten cheese burns.

Ready to dive in? These peppers are creamy, crunchy, and cheesy with a sweet corn kick. Serve them on a platter with a side of hot sauce for dipping, or chop them up for a next-level stuffed pepper salad.

Creamy Corn and Cream Cheese Pasta

Let’s dive into a bowl of comfort with this creamy corn and cream cheese pasta—quick, dreamy, and packed with flavor.

Ingredients

• 8 oz pasta (any shape you love)
• 2 cups fresh corn kernels (or frozen, no judgment)
• 4 oz cream cheese, softened (because nobody likes lumpy sauce)
• A splash of milk (about 1/4 cup, to loosen things up)
• A couple of tbsp butter (for that rich, golden start)
• 1 garlic clove, minced (fresh is best, but we’ve all been there)
• Salt and pepper (to make it sing)
• A handful of grated Parmesan (for that cheesy finish)

Instructions

1. Boil the pasta in salted water until al dente, about 8-10 minutes. Save a cup of pasta water before draining—trust me, you’ll need it.
2. While pasta cooks, melt butter in a large pan over medium heat. Add garlic and corn, sautéing until corn is slightly charred, about 5 minutes. This brings out the sweetness!
3. Lower the heat and add cream cheese, stirring until melted and smooth. If it’s too thick, splash in some milk until it’s creamy but still coats the back of a spoon.
4. Toss in the drained pasta, mixing well. If the sauce is tight, loosen it with a bit of the reserved pasta water—this is chef’s gold.
5. Season with salt and pepper, then finish with a generous sprinkle of Parmesan. Give it one final toss and serve immediately.

Velvety sauce clings to every noodle, with sweet corn pops and a rich, cheesy depth. Try topping with crispy bacon or fresh basil for an extra layer of yum.

Smoky Chipotle Corn Dip with Cream Cheese

Oozing with bold flavors, this dip is your next party MVP. Grab your chips—this smoky, creamy dream is ready in minutes.

Ingredients

• 2 cups of corn kernels (fresh or frozen, your call)
• 8 oz cream cheese, softened (because nobody likes lumpy dip)
• A splash of lime juice (about 1 tbsp, for that zing)
• A couple of chipotle peppers in adobo, finely chopped (spice level: you decide)
• 1/2 cup of shredded cheddar (for that melty goodness)
• 1/4 cup of sour cream (to smooth things out)
• A pinch of salt (just to wake up the flavors)

Instructions

1. Preheat your oven to 375°F—no guessing, just set it and forget it.
2. In a bowl, mash the cream cheese until it’s smooth. Pro tip: Microwave it for 10 seconds if it’s being stubborn.
3. Stir in the sour cream, lime juice, and salt. Mix until it’s all friends.
4. Fold in the corn, chipotle peppers, and cheddar. Don’t overmix—you want those corn kernels to stay whole for texture.
5. Spread the mixture into a baking dish. Bake for 20 minutes, or until the edges are bubbly and the top is lightly golden.
6. Let it sit for 5 minutes before serving—patience is key for the perfect dip consistency.

Now, the dip is creamy with a kick, smoky with a hint of sweet corn. Serve it straight from the oven with a side of crispy tortilla chips or slather it on grilled chicken for a next-level meal.

Cream Cheese Corn Soufflé

Dig into this creamy, dreamy Cream Cheese Corn Soufflé that’s about to become your next obsession. Perfect for brunch or as a side, it’s fluffy, flavorful, and downright addictive.

Ingredients

• 2 cups of sweet corn kernels (fresh or frozen, no judgment here)
• 1 block (8 oz) of cream cheese, softened because nobody likes a lumpy soufflé
• 3 eggs, separated because we’re getting fancy
• 1/4 cup of granulated sugar, because life’s sweet
• A splash of whole milk, for that creamy dreaminess
• 1/2 tsp of salt, to balance the sweet
• A couple of tbsp of butter, for greasing and a bit of richness

Instructions

1. Preheat your oven to 375°F (190°C) and butter up a 2-quart baking dish like you mean it.
2. In a blender, toss the corn, cream cheese, egg yolks, sugar, milk, and salt. Blend until smoother than your morning latte.
3. In a separate bowl, beat the egg whites until they form stiff peaks. Think meringue-level fluffy.
4. Gently fold the egg whites into the corn mixture. Keep it light and airy—no heavy hands here.
5. Pour the mixture into your buttered dish and bake for 25-30 minutes. You’ll know it’s done when it’s golden and puffed up like a cloud.
6. Let it sit for a hot minute (about 5 minutes) before serving. Patience is key to that perfect soufflé texture.

Kick back and marvel at your creation—this soufflé is the perfect mix of sweet and savory, with a texture that’s both light and indulgent. Serve it up with a drizzle of honey or a sprinkle of chili flakes for a twist that’ll wow any crowd.

Corn and Cream Cheese Quesadillas

Fire up your skillet because these Corn and Cream Cheese Quesadillas are about to become your new obsession. Melty, creamy, and with just the right amount of sweet corn crunch, they’re a no-brainer for any meal.

Ingredients

• 2 cups of shredded cheese (cheddar or Mexican blend works great)
• 1/2 cup of cream cheese, softened
• 1 cup of sweet corn kernels (fresh or frozen, doesn’t matter)
• 4 large flour tortillas
• A splash of olive oil
• A couple of green onions, finely chopped
• A pinch of salt
• A dash of chili powder for that kick

Instructions

1. Grab a bowl and mix the shredded cheese, cream cheese, corn, green onions, salt, and chili powder until it’s all buddy-buddy.
2. Heat a splash of olive oil in a skillet over medium heat (that’s about 350°F if you’re checking).
3. Spread half of the cheesy corn mixture on one tortilla, then top with another tortilla like you’re making a sandwich.
4. Carefully place your quesadilla in the skillet. Cook for 2-3 minutes until the bottom is golden and crispy—peek underneath with a spatula to check.
5. Flip that beauty over and cook the other side for another 2-3 minutes. Both sides should be equally golden and the cheese oozing.
6. Repeat with the remaining tortillas and mixture. Pro tip: Keep cooked quesadillas warm in a 200°F oven while you finish the rest.
7. Let them cool for a minute before slicing—trust me, molten cheese burns are no joke.
8. Serve with a side of salsa or sour cream for dipping. Extra pro tip: A squeeze of lime juice right before serving brightens everything up.

Bite into these quesadillas and you’ll get a perfect harmony of creamy, cheesy, and slightly sweet flavors with a hint of spice. The edges are crispy, the center is gooey, and honestly, they’re just as good cold the next day—if they last that long.

Sweet and Spicy Cream Cheese Corn Salsa

Perfect for your next game day or backyard BBQ, this Sweet and Spicy Cream Cheese Corn Salsa is a crowd-pleaser that’s ridiculously easy to whip up. Packed with creamy, crunchy, and fiery flavors, it’s the dip that’ll have everyone coming back for more.

Ingredients

• 2 cups of sweet corn (fresh or thawed from frozen)
• 8 oz of cream cheese, softened
• A splash of lime juice (about 1 tbsp)
• A couple of dashes of hot sauce (to your heat preference)
• 1/4 cup of finely diced red onion
• A handful of chopped cilantro
• 1/2 tsp of salt
• 1/4 tsp of black pepper

Instructions

1. In a large bowl, mix the softened cream cheese with lime juice, hot sauce, salt, and pepper until smooth.
2. Fold in the sweet corn, red onion, and cilantro until everything is evenly coated with the cream cheese mixture.
3. Let the salsa chill in the fridge for at least 30 minutes to let the flavors meld together. Tip: The longer it chills, the better it tastes!
4. Give it a good stir before serving to refresh the texture. Tip: If it’s too thick, a tiny bit more lime juice can loosen it up.
5. Serve with tortilla chips or as a topping for grilled chicken or fish. Tip: For an extra kick, drizzle a little more hot sauce on top right before serving.

Velvety cream cheese meets the sweet pop of corn and a spicy kick in this unforgettable salsa. The contrast of textures and flavors makes it a versatile dish—equally at home on a chip or as a bold accompaniment to your main course.

Cream Cheese Corn Pancakes

Let’s dive straight into these Cream Cheese Corn Pancakes—fluffy, golden, and packed with sweet corn goodness. Perfect for flipping your morning routine or jazzing up brunch.

Ingredients

• 1 cup all-purpose flour
• A couple of tablespoons sugar
• 1 teaspoon baking powder
• A pinch of salt
• 1 egg
• A splash of milk
• 1/2 cup cream cheese, softened
• 1 cup sweet corn kernels
• Butter, for frying

Instructions

1. Whisk together flour, sugar, baking powder, and salt in a large bowl.
2. In another bowl, beat the egg, then mix in milk and cream cheese until smooth.
3. Pour the wet ingredients into the dry, stirring just until combined—lumps are okay!
4. Gently fold in the corn kernels to keep them whole.
5. Heat a non-stick pan over medium heat and melt a pat of butter.
6. Pour 1/4 cup batter for each pancake, cooking until bubbles form on top, about 2-3 minutes.
7. Flip carefully and cook another 2 minutes until golden brown.
8. Repeat with remaining batter, adding more butter as needed.

Fluffy inside with crispy edges, these pancakes are a sweet and savory dream. Serve stacked high with a drizzle of honey or a dollop of sour cream for an extra kick.

Summary

Luscious and versatile, these 18 creamy corn recipes with cream cheese are sure to delight your taste buds and simplify meal prep. Whether you’re craving comfort food or a quick side, there’s something here for every home cook. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest!