Cheesy Creamed Corn


  • 2 tbs unsalted butter
  • 2 tsp garlic, minced
  • 1 tsp fresh or dried sage, fresh leaves for garnish
  • 1 1/2 (8oz) package cream cheese, cubed
  • 1 cup milk
  • 2 (16 oz) packages frozen corn, thawed
  • 3 cups sharp cheddar cheese, shredded
  • 1 tbs fresh chives, chopped
  • Pre-heat oven to 350 degrees.
  • Grease a 2 1/2 quart baking dish.
  • In a medium pot, melt the butter on medium-low.
  • Cook for 1 minute, stirring constantly.
  • Add the cream cheese and cook until meted, stirring often.
  • Whisk in the milk until combined and smooth.
  • Remove the pot from heat and stir in the corn and 2 cups cheddar cheese.
  • Season with salt and pepper to taste.
  • Transfer the mixture to the prepared casserole dish and sprinkle with the remaining cheddar cheese.
  • Bake for 20 minutes, until bubbling.
  • Broil for 1-2 minutes until golden brown on top.
  • Let stand for 15 minutes before serving.
  • Garnish with sage leaves and chopped chives.

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