Cream Cheese Corn

6 servings Prep: 5 m Cook: 15 m Total: 20 m Beginner
5.0/5 (1)
Flavorful is the word for this dish similar to macque choux (shoo). This creamy corn side with cream cheese and green chilies is great with fresh corn (that has been pre-cooked) or canned corn for a quick weeknight side.

Ingredients

6 servings
  • 2 cans (16 oz) whole kernel corn, drained
  • 1 (8 oz) package cream cheese
  • 1 can (4 oz) green chilies, chopped
  • 1 tbsp margarine or butter

Step-by-Step Instructions

  1. Combine corn, cream cheese (cut into cubes for faster melting), green chilies, and margarine in a saucepan.
  2. Simmer over low heat, stirring occasionally, until cream cheese melts completely and mixture is smooth and creamy, about 15 minutes.
  3. Serve hot as a side dish.

Common Problems and Solutions

Q: Why is my cream cheese not melting smoothly?

A: Cut the cream cheese into smaller cubes before adding to the pan, and keep the heat on low. Rushing with high heat can cause the cream cheese to separate instead of creating a smooth, creamy sauce.

Q: Can I use fresh corn instead of canned?

A: Absolutely! Use about 3-4 cups of corn kernels cut from the cob. Pre-cook the corn by boiling or steaming for 5-7 minutes until tender before adding to the recipe.

Tips and Techniques

For extra flavor, sauté a little diced onion and bell pepper in the butter before adding the corn and cream cheese. You can also add a pinch of Cajun seasoning or garlic powder to taste.

Ingredient Substitutions

  • canned corn: 3-4 cups fresh corn kernels (pre-cooked)
  • cream cheese: Neufchâtel cheese or light cream cheese
  • green chilies: diced jalapeños or poblano peppers
  • margarine: butter

Equipment Needed

  • Medium saucepan
  • Wooden spoon for stirring