18 Creamy Corn Recipes with Cream Cheese Delights

Craving something rich, comforting, and oh-so-creamy? Look no further! Whether you’re whipping up a quick weeknight dinner or indulging in a cozy seasonal favorite, these 18 Creamy Corn Recipes with Cream Cheese are about to become your new go-tos. From dips to casseroles and everything in between, get ready to fall in love with every cheesy, dreamy bite. Let’s dig in!

Creamy Corn and Cream Cheese Casserole

This cozy casserole is the ultimate comfort food—sweet corn meets tangy cream cheese for a side dish that steals the show every time.

Ingredients:

• 4 cups frozen corn kernels, thawed
• 8 oz cream cheese, softened
• 1/2 cup whole milk
• 1/4 cup unsalted butter, melted
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh chives (plus extra for garnish)

Instructions:

1. Preheat oven to 375°F and grease a 9×13-inch baking dish.
2. In a large bowl, beat the softened cream cheese with milk until smooth. Stir in melted butter, Parmesan, garlic powder, salt, and black pepper.
3. Fold in corn and 1/4 cup chives until evenly coated. Spread mixture into the prepared dish.
4. Bake for 25–30 minutes until bubbly and lightly golden at the edges. Garnish with extra chives.

The magic here? The cream cheese melts into a luscious sauce that clings to every kernel, making it irresistibly rich without heavy cream.

Tip: For a crispy top, broil for the last 2 minutes—just keep an eye on it!

Spicy Corn Dip with Cream Cheese

This creamy, spicy corn dip is the ultimate crowd-pleaser—packed with bold flavors and ready in just 20 minutes!

Ingredients:

• 2 cups frozen corn, thawed (or fresh kernels)
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 cup shredded pepper jack cheese
• 1/4 cup finely diced red onion
• 1 jalapeño, seeded and minced
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro (plus extra for garnish)
• Tortilla chips, for serving

Instructions:

1. In a large skillet over medium heat, cook the corn for 5 minutes, stirring occasionally, until lightly charred. Remove from heat.
2. In a mixing bowl, beat the cream cheese, sour cream, and mayonnaise until smooth. Stir in the pepper jack cheese, red onion, jalapeño, garlic powder, smoked paprika, salt, black pepper, and cilantro.
3. Fold in the charred corn until fully combined. Transfer to a serving bowl and garnish with extra cilantro.
4. Serve warm or chilled with tortilla chips.

The smoky paprika and creamy pepper jack give this dip a kick that’s balanced by the sweet charred corn—perfect for game day or backyard BBQs!

Tip: For extra heat, leave the jalapeño seeds in or add a dash of hot sauce.

Cream Cheese Stuffed Cornbread Muffins

These moist, golden muffins hide a creamy surprise in the center—perfect for brunch or alongside a cozy bowl of chili.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 1/3 cup melted unsalted butter
• 1 large egg
• 4 oz cream cheese, cut into 12 cubes

Instructions:

1. Preheat oven to 375°F and grease a 12-cup muffin tin.
2. In a bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup buttermilk, 1/3 cup melted butter, and 1 large egg until smooth. Stir wet ingredients into dry until just combined.
4. Divide half the batter among muffin cups. Press one 4 oz cream cheese cube into each, then cover with remaining batter.
5. Bake for 18–20 minutes until tops spring back when lightly pressed. Cool 5 minutes before serving.

The tangy cream cheese center contrasts beautifully with the sweet, crumbly cornbread—every bite is a little revelation!

Tip: For extra flair, drizzle warm muffins with honey or sprinkle with chopped jalapeños before baking.

Loaded Corn Chowder with Cream Cheese

This rich and creamy chowder is packed with sweet corn, smoky bacon, and a velvety cream cheese base—comfort food at its finest!

Ingredients:

• 6 slices bacon, chopped
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 4 cups fresh or frozen corn kernels
• 4 cups chicken broth
• 1 large russet potato, peeled and diced
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1 tsp salt
• 1 (8 oz) block cream cheese, cubed
• 1/2 cup heavy cream
• 2 green onions, sliced (for garnish)

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy (5–7 minutes). Transfer to a paper towel-lined plate, leaving 1 tbsp bacon fat in the pot.
2. Add the diced onion to the pot and sauté until soft (4 minutes). Stir in the minced garlic and cook for 30 seconds until fragrant.
3. Add the corn, chicken broth, diced potato, smoked paprika (1 tsp), black pepper (1/2 tsp), and salt (1 tsp). Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
4. Reduce heat to low. Stir in the cubed cream cheese and heavy cream until fully melted and smooth (3–4 minutes).
5. Ladle into bowls and top with crispy bacon and sliced green onions.

The cream cheese adds a luxurious silkiness to this chowder, while the smoky paprika and bacon give it a hearty depth. Tip: For extra texture, reserve 1/2 cup of corn and stir it in at the end!

Cheesy Corn Fritters with Cream Cheese Drizzle

These crispy-on-the-outside, fluffy-on-the-inside fritters are packed with sweet corn and melty cheese, then finished with a tangy cream cheese drizzle—perfect for brunch or a snack!

Ingredients:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large egg, lightly beaten
• 1/2 cup milk
• 1 cup fresh or thawed frozen corn kernels
• 1/2 cup shredded cheddar cheese
• 2 tbsp chopped green onions
• 2 tbsp vegetable oil (for frying)
• 4 oz cream cheese, softened
• 2 tbsp milk (for drizzle)
• 1 tsp honey

Instructions:

1. In a bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Stir in 1 large egg and 1/2 cup milk until just combined. Fold in corn, 1/2 cup cheddar cheese, and 2 tbsp green onions.
3. Heat 2 tbsp vegetable oil in a skillet over medium heat. Drop 2-tbsp portions of batter, flatten slightly, and fry for 3–4 minutes per side until golden and crisp. Drain on paper towels.
4. For the drizzle, whisk 4 oz cream cheese, 2 tbsp milk, and 1 tsp honey until smooth. Drizzle over warm fritters.

The cream cheese drizzle adds a cool, creamy contrast to the crispy fritters—trust us, you’ll want to double the batch!

Tip: For extra texture, swap half the corn with canned diced green chiles.

Creamy Corn and Bacon Pasta with Cream Cheese Sauce

This comforting pasta dish combines sweet corn, smoky bacon, and a velvety cream cheese sauce for a weeknight dinner that feels indulgent yet effortless.

Ingredients:

• 8 oz short pasta (like penne or fusilli)
• 6 slices bacon, chopped
• 1 1/2 cups fresh or frozen corn kernels
• 3 cloves garlic, minced
• 4 oz cream cheese, softened
• 1/2 cup whole milk
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook pasta according to package directions. Reserve 1/4 cup pasta water, then drain.
2. While pasta cooks, sauté bacon in a large skillet over medium heat for 5-6 minutes until crispy. Transfer to a paper towel-lined plate, leaving 1 tbsp grease in the pan.
3. Add corn and garlic to the skillet; cook for 3 minutes until fragrant.
4. Reduce heat to low. Add cream cheese, milk, Parmesan, salt, and black pepper, stirring until smooth (about 2 minutes).
5. Toss in cooked pasta, half the bacon, and reserved pasta water. Stir until evenly coated.
6. Garnish with remaining bacon and parsley before serving.

The cream cheese sauce clings beautifully to every noodle, while the crispy bacon adds a salty crunch that plays off the sweet pops of corn.

Tip: For extra richness, swap half the milk for heavy cream and stir in an extra tablespoon of Parmesan.

Corn and Cream Cheese Stuffed Peppers

These stuffed peppers are a creamy, sweet, and slightly smoky twist on a classic—perfect for a weeknight side or a potluck showstopper.

Ingredients:

• 4 large bell peppers (any color), halved lengthwise and seeded
• 1 cup corn kernels (fresh or frozen, thawed)
• 4 oz cream cheese, softened
• 1/2 cup shredded cheddar cheese
• 2 tbsp chopped fresh cilantro
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Brush the pepper halves with 1 tbsp olive oil and place cut-side down on a baking sheet. Roast for 15 minutes until slightly softened.
2. Meanwhile, mix 1 cup corn, 4 oz cream cheese, 1/2 cup cheddar, 2 tbsp cilantro, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp salt in a bowl until well combined.
3. Flip the peppers cut-side up and divide the filling evenly among them. Bake for another 20 minutes until the cheese is bubbly and the edges are lightly charred.

The cream cheese keeps the filling luxuriously smooth, while the smoky paprika and sweet corn add just the right balance. Serve warm—they’re irresistible straight from the oven!

Tip: For a kick, stir in a diced jalapeño (seeds removed) to the filling mixture.

Corn and Cream Cheese Jalapeño Poppers

These creamy, slightly sweet poppers are the ultimate crowd-pleaser—stuffed with a rich corn and cream cheese filling, then baked until bubbly and golden.

Ingredients:

• 12 large jalapeños, halved lengthwise and seeded
• 8 oz cream cheese, softened
• 1/2 cup sweet corn kernels (fresh or thawed frozen)
• 1/4 cup shredded sharp cheddar cheese
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp salt
• 1 tbsp olive oil
• 2 tbsp chopped fresh cilantro (optional, for garnish)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix softened cream cheese, corn, cheddar cheese, garlic powder, smoked paprika, and salt until fully combined.
3. Spoon the filling evenly into each jalapeño half, slightly mounding it. Arrange on the baking sheet and drizzle with olive oil.
4. Bake for 18–20 minutes until the filling is bubbly and the jalapeños are tender-crisp. Garnish with cilantro if using.

The sweet corn balances the jalapeño’s heat perfectly, while the cream cheese keeps every bite luxuriously smooth. Serve warm—they disappear fast!

Tip: For extra crunch, sprinkle panko breadcrumbs mixed with melted butter over the filling before baking.

Creamy Corn and Chicken Enchiladas with Cream Cheese

These enchiladas are a comforting twist on the classic, with tender chicken, sweet corn, and a lusciously creamy filling that’ll have everyone asking for seconds.

Ingredients:

• 2 cups shredded cooked chicken
• 1 cup corn kernels (fresh, frozen, or canned, drained)
• 4 oz cream cheese, softened
• 1 cup shredded Monterey Jack cheese, divided
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 8 (6-inch) flour tortillas
• 1 (10 oz) can green enchilada sauce

Instructions:

1. Preheat oven to 375°F. In a large bowl, mix chicken, corn, cream cheese, 1/2 cup Monterey Jack, sour cream, cilantro, cumin, garlic powder, and salt until well combined.
2. Warm tortillas briefly (10 seconds in the microwave) to make them pliable. Spoon 1/3 cup filling onto each tortilla, roll tightly, and place seam-side down in a greased 9×13-inch baking dish.
3. Pour enchilada sauce evenly over the top and sprinkle with remaining 1/2 cup cheese. Bake for 20–25 minutes until bubbly and lightly golden.

The cream cheese melts into the filling, creating a velvety texture that pairs perfectly with the tangy green sauce. Serve with extra cilantro for a fresh finish.

Tip: For a shortcut, use a rotisserie chicken and canned corn—just drain well!

Corn and Cream Cheese Mashed Potatoes

Take your mashed potatoes to the next level with sweet corn and a tangy cream cheese twist—this side dish is pure comfort in every bite.

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1 cup fresh or frozen corn kernels
• 4 oz cream cheese, softened
• 1/2 cup whole milk
• 4 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh chives

Instructions:

1. Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 15–20 minutes until fork-tender. Drain well.
2. While the potatoes cook, melt 1 tbsp butter in a small skillet over medium heat. Add the corn and sauté for 3–4 minutes until slightly caramelized. Set aside.
3. Return the drained potatoes to the pot. Add the remaining 3 tbsp butter, cream cheese, milk, 1 tsp salt, and 1/2 tsp black pepper. Mash until smooth and creamy.
4. Fold in the sautéed corn and half the chives. Taste and adjust seasoning if needed.
5. Transfer to a serving bowl and garnish with the remaining chives.

The cream cheese adds a luxurious richness, while the corn brings pops of sweetness—perfect for balancing hearty mains like roasted chicken or grilled steak.

Tip: For extra texture, reserve a spoonful of corn to sprinkle on top before serving.

Creamy Corn and Shrimp Risotto with Cream Cheese

This risotto is pure comfort in a bowl—sweet corn, plump shrimp, and a velvety cream cheese finish make it irresistibly rich.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 3 cups low-sodium chicken broth, warmed
• 1 cup fresh or frozen corn kernels
• 12 oz medium shrimp, peeled and deveined
• 4 oz cream cheese, cubed
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the onion and cook for 3 minutes until soft, then stir in the garlic for 30 seconds until fragrant.
2. Add the Arborio rice, toasting for 1 minute. Pour in 1/2 cup chicken broth, stirring until absorbed. Repeat, adding broth 1/2 cup at a time, stirring frequently until rice is al dente (about 20 minutes total).
3. Stir in the corn and shrimp, cooking for 3–4 minutes until shrimp turn pink. Reduce heat to low, then fold in the 4 oz cream cheese, 1/4 cup Parmesan, 1/2 tsp salt, and 1/4 tsp black pepper until creamy.
4. Garnish with parsley and serve immediately.

The cream cheese melts into the risotto for a luscious texture that’s lighter than heavy cream but just as indulgent.

Tip: For extra depth, swap half the broth with dry white wine in step 2.

Corn and Cream Cheese Pancakes with Maple Syrup

These fluffy pancakes are a sweet-savory dream, with pops of corn and a tangy cream cheese twist—perfect for lazy weekend brunches.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup milk
• 1 large egg
• 2 tbsp melted unsalted butter, plus extra for cooking
• 1/2 cup cream cheese, softened
• 3/4 cup fresh or canned corn kernels, drained
• Maple syrup, for serving

Instructions:

1. In a bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, and 1/2 tsp salt.
2. In another bowl, mix 3/4 cup milk, 1 egg, and 2 tbsp melted butter. Fold in 1/2 cup cream cheese until just combined (small lumps are okay). Stir in corn kernels.
3. Heat a skillet over medium-low and brush with butter. Pour 1/4 cup batter per pancake. Cook 3–4 minutes until bubbles form, then flip and cook 2–3 minutes more until golden.
4. Serve warm with a generous drizzle of maple syrup.

The cream cheese keeps these pancakes extra tender, while the corn adds a playful crunch—no one will resist seconds!

Tip: For extra fluffiness, let the batter rest 5 minutes before cooking.

Creamy Corn and Spinach Quesadillas with Cream Cheese

These quesadillas are the perfect mix of creamy, cheesy, and fresh—ideal for a quick lunch or a fuss-free dinner that everyone will love.

Ingredients:

• 4 large flour tortillas (10-inch)
• 1 cup shredded Monterey Jack cheese
• 1/2 cup cream cheese, softened
• 1 cup frozen corn, thawed and drained
• 2 cups fresh baby spinach, roughly chopped
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1 tbsp olive oil

Instructions:

1. In a bowl, mix the cream cheese, garlic powder, smoked paprika, and salt until smooth. Fold in the corn and spinach.
2. Spread half of the mixture evenly over one tortilla, then sprinkle with 1/2 cup Monterey Jack cheese. Top with another tortilla and press gently.
3. Heat 1/2 tbsp olive oil in a large skillet over medium heat. Cook the quesadilla for 3–4 minutes per side, until golden and crispy. Repeat with remaining ingredients.
4. Slice into wedges and serve warm.

The cream cheese keeps these quesadillas luxuriously rich, while the spinach and corn add just the right pop of freshness.

Tip: For extra crunch, toast the tortillas in a dry skillet for 30 seconds before assembling.

Corn and Cream Cheese Stuffed Mushrooms

These stuffed mushrooms are a crowd-pleaser—creamy, sweet, and savory with a golden-brown finish that makes them irresistible.

Ingredients:

• 20 large cremini mushrooms, stems removed
• 1 cup corn kernels (fresh or frozen, thawed)
• 4 oz cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking sheet with olive oil.
2. In a bowl, mix the corn, cream cheese, Parmesan, parsley, garlic powder, smoked paprika, and salt until well combined.
3. Spoon the filling into each mushroom cap, pressing gently to pack it in.
4. Arrange stuffed mushrooms on the baking sheet and drizzle lightly with olive oil.
5. Bake for 20–25 minutes until the tops are golden and the mushrooms are tender.

The sweet corn and tangy cream cheese create a luscious contrast, while the smoky paprika adds just the right depth. Perfect for popping straight into your mouth while they’re still warm!

Tip: For extra crunch, sprinkle panko breadcrumbs over the filling before baking.

Creamy Corn and Sausage Skillet with Cream Cheese

This one-pan wonder is pure comfort in under 30 minutes—sweet corn, savory sausage, and a luscious cream cheese sauce that clings to every bite.

Ingredients:

• 1 tbsp olive oil
• 12 oz smoked sausage (kielbasa or andouille), sliced into ½-inch rounds
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 cups frozen corn kernels (no need to thaw)
• 2 cloves garlic, minced
• 4 oz cream cheese, cubed
• ½ cup chicken broth
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add the sausage and cook for 4–5 minutes until browned. Transfer to a plate.
2. In the same skillet, sauté the onion and bell pepper for 3 minutes until softened. Add the corn and 2 cloves garlic; cook for 2 more minutes.
3. Reduce heat to medium-low. Stir in the 4 oz cream cheese, ½ cup chicken broth, ½ tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper. Cook for 3–4 minutes, stirring constantly, until the sauce is smooth and bubbly.
4. Return the sausage to the skillet and toss to coat. Simmer for 2 minutes to heat through. Garnish with 2 tbsp parsley.

The cream cheese melts into a velvety sauce that balances the smoky sausage and sweet corn—no roux or heavy cream needed!

Tip: For extra richness, swap half the broth with a splash of heavy cream or stir in a handful of shredded cheddar at the end.

Corn and Cream Cheese Cornbread

This cornbread is the ultimate comfort food—rich, slightly sweet, and packed with juicy corn kernels and pockets of melty cream cheese.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup buttermilk
• 1/2 cup unsalted butter, melted and cooled
• 2 large eggs
• 1 cup corn kernels (fresh, frozen, or canned, drained)
• 4 oz cream cheese, cut into small cubes

Instructions

1. Preheat oven to 375°F. Grease an 8-inch square baking dish or 10-inch cast-iron skillet.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1 tsp salt.
3. In another bowl, whisk 1 cup buttermilk, 1/2 cup melted butter, and 2 eggs until smooth. Pour into the dry ingredients and stir until just combined.
4. Fold in 1 cup corn kernels and 4 oz cream cheese cubes (don’t overmix—streaks of cream cheese are fine!).
5. Spread batter into the prepared dish. Bake for 25–30 minutes until golden and a toothpick inserted near the center comes out clean.

The cream cheese melts into gooey pockets, balancing the corn’s sweetness and the bread’s crumbly texture. Serve warm with honey butter for extra indulgence!

Tip: For extra caramelized edges, bake in a preheated cast-iron skillet.

Creamy Corn and Potato Soup with Cream Cheese

This velvety soup combines sweet corn, tender potatoes, and a touch of cream cheese for a comforting bowl that’s rich but not heavy—perfect for chilly evenings.

Ingredients:

• 2 tbsp unsalted butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 4 cups low-sodium chicken or vegetable broth
• 3 cups diced Yukon Gold potatoes (½-inch pieces)
• 3 cups fresh or frozen corn kernels
• ½ tsp salt
• ¼ tsp black pepper
• 4 oz cream cheese, cubed
• ½ cup heavy cream
• 2 tbsp chopped fresh chives (for garnish)

Instructions:

1. Melt the butter in a large pot over medium heat. Add the onion and cook for 4–5 minutes until soft. Stir in the garlic and cook for 30 seconds until fragrant.
2. Pour in the broth, then add the potatoes, corn, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the potatoes are fork-tender.
3. Reduce heat to low. Add the cream cheese and heavy cream, stirring until the cheese melts completely. Use an immersion blender to partially puree the soup (or blend 2 cups in a countertop blender and return to the pot) for a creamy-but-chunky texture.
4. Ladle into bowls and top with chives. Serve warm.

The cream cheese adds a subtle tang that balances the sweetness of the corn, while the potatoes keep it hearty. Tip: For extra smokiness, stir in ½ tsp smoked paprika with the garlic.

Corn and Cream Cheese Cheesecake with Caramel Drizzle

This unexpected twist on cheesecake blends sweet corn into a creamy filling, topped with a luscious caramel drizzle for a dessert that’s equal parts nostalgic and luxurious.

Ingredients:

• 1 ½ cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• ¼ cup granulated sugar
• 2 (8 oz) packages cream cheese, softened
• ¾ cup sweetened condensed milk
• 2 large eggs
• 1 cup fresh or canned sweet corn kernels, puréed
• 1 tsp vanilla extract
• ½ cup caramel sauce (store-bought or homemade), warmed

Instructions:

1. Prep the crust: Mix graham cracker crumbs, melted butter, and ¼ cup sugar. Press into a 9-inch springform pan. Chill for 15 minutes.
2. Make the filling: Beat cream cheese until smooth. Add condensed milk, eggs, puréed corn, and vanilla extract; blend until just combined. Pour over crust.
3. Bake: At 325°F for 35–40 minutes until edges are set but center jiggles slightly. Cool completely, then refrigerate for 4 hours.
4. Serve: Drizzle with warmed caramel sauce just before slicing.

The puréed corn adds a subtle sweetness and velvety texture to the filling, while the caramel ties it all together with a buttery finish. Tip: For extra texture, sprinkle crushed graham crackers on top with the caramel.

Conclusion

With 18 luscious, creamy corn recipes featuring cream cheese, this roundup is your ticket to comfort food bliss! Whether you’re craving a cozy side or a show-stopping main, there’s something here for every occasion. Don’t forget to try your favorites, leave a comment sharing which one you loved most, and pin this article to save for later. Happy cooking!