Cheesy Corn Recipes

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YUMMY CHEESY CORN



Yummy Cheesy Corn image

I know this may seem silly to post this simple recipe, but this corn is soooooo good! I make this at least once a week with a meal and my hubby only likes this kind of corn. Plain corn has gone out the window. This is so easy and yummy. Anyone could make it in a jiffy!

Provided by Sarah in New York

Categories     Corn

Time 7m

Yield 4 serving(s)

Number Of Ingredients 5

2 (15 1/4 ounce) cans corn
2 tablespoons butter
1 teaspoon salt (or to taste)
1 teaspoon pepper (or to taste)
1 cup shredded cheddar cheese (or as much as you like!)

Steps:

  • Melt butter in medium skillet and add corn.
  • Add salt and pepper and fry for about 5 minutes.
  • Add the cheese and stir until it's nice a melted.
  • Serve immediately!
  • Ohhhh -- it's soooo good!

Nutrition Facts : Calories 373.7, Fat 18.4, SaturatedFat 10, Cholesterol 44.9, Sodium 809.8, Carbohydrate 46.1, Fiber 5.3, Sugar 10, Protein 14.5

CHEESY SLOW-COOKED CORN



Cheesy Slow-Cooked Corn image

My family really likes this creamy, cheesy side dish-and it's so easy to make. Even those who usually don't eat much corn often ask for a second helping. -Mary Ann Truitt, Wichita, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 3h5m

Yield 12 servings.

Number Of Ingredients 7

9-1/2 cups (48 ounces) frozen corn
11 ounces cream cheese, softened
1/4 cup butter, cubed
3 tablespoons water
3 tablespoons 2% milk
2 tablespoons sugar
6 slices American cheese, cut into small pieces

Steps:

  • In a 4- or 5-qt. slow cooker, combine all ingredients. Cook, covered, on low, until heated through and cheese is melted, 3-4 hours, stirring once.

Nutrition Facts : Calories 265 calories, Fat 16g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 227mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.

CHEESY CORN



Cheesy Corn image

If you've ever been to Kansas City BBQ restaurant, you've probably had the cheesy corn. It's awesome. Kids and adults both love it.

Provided by JenFen

Categories     Side Dish     Vegetables     Corn

Time 1h

Yield 13

Number Of Ingredients 5

6 slices bacon
2 (11 ounce) cans creamed corn
2 (11 ounce) cans whole kernel corn, drained
1 cup butter, cubed
2 cups cubed processed cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble.
  • In a 9x13 inch casserole dish combine bacon, creamed corn, whole kernel corn, butter and processed cheese; mix well.
  • Bake in preheated oven for 25 minutes; stir. Bake another 20 minutes, or until heated through and set.

Nutrition Facts : Calories 315.4 calories, Carbohydrate 11.9 g, Cholesterol 68 mg, Fat 27.3 g, Fiber 1 g, Protein 8 g, SaturatedFat 15 g, Sodium 705 mg, Sugar 3.6 g

CHEESY CORNBREAD



Cheesy Cornbread image

When you're craving comfort food, our recipe for Cornbread should satisfy that craving. We've taken traditional cornbread and added corn and cheese to make it that much better. You may want to make an extra batch!

Provided by Country Crock®

Time 1h

Yield 16

Number Of Ingredients 10

1 cup flour
1 cup cornmeal
3 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
2 large eggs
⅔ cup milk
1/2 cup Country Crock® Spread, melted
1 cup corn
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F. Grease and flour 8x8-inch baking dish.
  • Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Mix eggs, milk, and melted butter. Stir egg mixture into flour mixture just until moistened. Stir in corn and cheese. Pour into prepared baking dish.
  • Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes then cut into 2-inch squares. Serve warm with Country Crock® Honey Butter Spread.

Nutrition Facts : Calories 126.7 calories, Carbohydrate 17.9 g, Cholesterol 33.1 mg, Fat 4 g, Fiber 0.8 g, Protein 5 g, SaturatedFat 2.2 g, Sodium 233.4 mg, Sugar 3.4 g

CORN CHEESE



Corn Cheese image

This creamy, sweet, cheesy Korean snack or side dish is traditionally brought to the table bubbling away in a sizzling-hot dish, or it's made in an insert around the grill right at the table when dining at a Korean barbecue. It often relies on canned corn, but this version uses fresh sweet corn -- almost as quick as using canned and definitely delicious.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

1 tablespoon canola oil
1/2 medium onion, diced (about 1/4 cup)
1/2 medium red bell pepper, diced (about 1/3 cup)
Kernels cut from 5 small ears sweet corn (about 3 1/2 cups)
3 cloves garlic, minced
1/2 cup mayonnaise
1 1/2 teaspoons sugar
Kosher salt and freshly ground black pepper
2 1/4 cups shredded low-moisture whole-milk mozzarella
Finely ground gochugaru (Korean red chile flakes) and sliced scallions, for serving, optional

Steps:

  • Position an oven rack in the top third of the oven and preheat the broiler to high.
  • Heat the canola oil in a large cast-iron skillet over medium-high heat. Add the onions and bell pepper and cook, stirring occasionally, until the vegetables soften, 3 to 4 minutes. Add the corn and cook, stirring, until the corn is softened and browned, 4 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Set aside for 10 minutes.
  • Toss the corn mixture in a large bowl with the mayonnaise, sugar, 1 teaspoon salt and a few grinds of black pepper until well coated. Layer the corn mixture evenly back in the skillet. Sprinkle the cheese on top and broil until the mozzarella is bubbly and golden, 2 to 3 minutes. Garnish with gochugaru and sliced scallions if using.

CP'S CHEESY CREAMED CORN



CP's Cheesy Creamed Corn image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

6 ears fresh corn, husked
4 cups half-and-half
4 ounces pecorino, freshly grated
6 slices prosciutto
1/2 pint mascarpone
1 tablespoon unsalted butter
1 tablespoon EVOO for frying prosciutto (if not using deep-fryer)
Neutral oil, for frying, optional
Kosher salt

Steps:

  • Invert a small bowl in a very large bowl. Hold the corn so it's standing up on top of the inverted bowl with the thick base at the bottom. Carefully shave off all the kernels from the corn cobs with a knife. Add the corn to a medium saucepan, then take a tablespoon and scrape the cobs where the kernels once were. What you will get is a sweet/milky/starchy slurry that will help thicken your corn. Add the half-and-half and bring to a simmer over medium-high heat for 3 to 5 minutes. Once the mixture has thickened, add the pecorino and stir to combine, allowing it to melt and incorporate.
  • Cut the prosciutto into narrow ribbons and add half of it to the creamed corn mixture along with the mascarpone and butter. Add the remaining prosciutto to a deep-fryer, or small saute pan with hot olive oil and fry until crispy, about 1 minute. Remove to a paper towel-lined plate before stirring into the creamed corn. Taste and adjust the seasoning with salt before serving.

CREAM - CHEESY CORN



Cream - Cheesy Corn image

This is a delicious recipe adapted from "Better Homes & Gardens / Great Cooking For Two" This version can feed 4.

Provided by Pianolady

Categories     Corn

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

4 slices bacon, cut up
6 medium fresh ears of corn or 3 cups frozen corn (thawed)
6 tablespoons water
4 tablespoons onions, finely chopped
1 dash pepper
3 ounces cream cheese, cubed
1 -2 tablespoon milk, if needed or desired,see recipe (OPTIONAL)

Steps:

  • In saucepan, cook bacon until crisp.
  • Remove bacon, reserving 2 tablespoons of drippings in pan.
  • Drain bacon and set aside.
  • If using fresh corn, cut the corn from cobs, with a sharp knife, at 2/3 depth of the kernels-- do NOT scrape cob.
  • Add the fresh or frozen corn, water, onion and pepper to the saucepan.
  • Bring just to boiling.
  • Reduce heat, cover and simmer for 5 to 7 minutes, or until corn is crisp-tender.
  • Add the cream cheese to the undrained corn mixture.
  • Stir over low heat until melted.
  • If necessary, stir in the milk to make corn mixture of desired consistency.
  • Stir in reserved bacon and serve.
  • Enjoy!

Nutrition Facts : Calories 300.8, Fat 19.4, SaturatedFat 8.4, Cholesterol 39.3, Sodium 274.6, Carbohydrate 27.6, Fiber 3.8, Sugar 4.8, Protein 8.8

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