This post may contain affiliate links, please see the privacy policy for details.
This gouda and cream cheese corn is one of my favorite ways to turn a bag of corn into a really creamy, cheesy side dish. Gouda and cream cheese melt into the sauce with a little heavy cream, while rosemary, thyme, sage and garlic keep it from tasting too rich. Everything cooks in one pan in about 20 minutes, which is especially handy when I’m making it for a holiday meal. I like it with turkey or chicken, but one reader told me she served it with fish and loved that combination too.
Why You’ll Love It
One pot gouda and cream cheese corn is a creamy, cheesy corn dish. Rosemary, thyme and garlic enrich this easy dish, making it a popular option for a holiday side.
Extra creamy: Gouda, cream cheese and heavy cream melt together around the corn. I like the combination because you get plenty of cheese flavor without completely covering up the sweetness of the corn.
Ready in 20 minutes: It all comes together in one pan on the stovetop, so you don’t need to find oven space for another side dish.
Great for holiday dinners: I originally made this as a Thanksgiving or Christmas side, and it works especially well with turkey, chicken and other roasted meats.
Herby and savory: Rosemary, thyme, sage and garlic balance out all that creamy cheese and give the corn a little more going on than regular creamed corn.
If you are a fan of corn, try smoked elote (Mexican street corn) too, and also this corn and kale salad. Tex Mex quinoa taco bowls are also really delicious.
Cream Cheese and Gouda Corn Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Corn: Fresh or frozen corn both work. I like fresh corn when it’s in season, but frozen makes this an easy side to make year-round.
Cream cheese: Use full-fat cream cheese and let it come to room temperature so it melts more easily into the corn.
Gouda cheese: Freshly grate the gouda rather than using pre-shredded cheese. It melts much more smoothly into the sauce.
Heavy cream: You only need ¼ Cup to loosen the cheese mixture and give the sauce its creamy consistency.
Butter and garlic: The corn and garlic cook in butter before you add the cheeses.
Rosemary, thyme and sage: I really like these herbs here, especially when I’m serving the corn with turkey or chicken.
Salt and black pepper: Add these at the end with the cream and herbs.
How to Make Stovetop Cream Cheese Corn
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Cook the corn: Melt the butter over medium heat, then add the garlic and corn and cook for about 5 minutes.
Add the cream cheese: Lower the heat if needed and stir in the softened cream cheese until melted.
Add the gouda: Stir in the freshly shredded gouda and let it melt gently into the corn. Don’t let the mixture boil.
Finish the sauce: Add the heavy cream, sage, rosemary, thyme, salt and pepper. Lower the heat and gently simmer for about 10 minutes.
Serve: Garnish with fresh herbs and serve warm.
Substitutions and Variations
Different cheese: Sharp cheddar, fontina or provolone can replace the gouda. Choose a cheese that melts smoothly and grate it yourself.
Make it spicy: Add diced jalapeño or a pinch of cayenne.
Add bacon: Crispy crumbled bacon is really good with the sweet corn and creamy cheese.
Make it au gratin: Transfer the finished corn to a baking dish, sprinkle shredded cheese over the top and broil until melted and lightly browned.
Fresh or frozen corn: Either works well here. If you’re using frozen corn, there’s no need to thaw it first.
Serving Suggestions
With meat or poultry: Pair gouda and cream cheese corn with cranberry cream cheese stuffed flank steak, beef wellington, roasted chicken or smoked tomahawk steaks.
With fish: Enjoy it with pistachio crusted salmon.
How to Store
Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze: You can freeze it for up to 2 months, although the creamy sauce may have a slightly different texture after thawing.
Thaw: Thaw overnight in the refrigerator.
Reheat: I prefer reheating this gently in a pan on the stovetop, stirring often so the sauce heats evenly without separating. Keep the heat low and add a splash of cream if the sauce seems too thick.
Top Tips
Keep the heat gentle: Once the dairy goes in, don’t let the mixture get too hot or boil. High heat can cause the cheese and cream to separate, so turn the heat down if your stove runs hot.
Shred your own gouda: Pre-shredded cheese usually contains anti-caking ingredients and doesn’t melt as smoothly. I always grate the gouda myself for this one.
Soften the cream cheese: Room-temperature cream cheese melts into the corn more easily and helps you get a smoother sauce.
Don’t overcook the corn: You want the kernels to stay tender rather than becoming too soft during the final simmer.
Use fresh herbs when you have them: I like fresh rosemary and thyme here because their flavor comes through nicely against the creamy sauce.
Creamy Gouda Corn FAQs
Yes. Drain the corn really well before adding it to the pan. Since canned corn is already cooked, you don’t need to cook it as long at the beginning.
Yes. Make it a day ahead and refrigerate it in an airtight container. I recommend reheating it gently on the stovetop over low heat, stirring often. Avoid high heat because it can cause the creamy cheese sauce to separate.
Gouda Creamed Corn Recipe
Gouda and Cream Cheese Corn
Equipment
- Saucepan Large
Ingredients
- 4 Tablespoons salted butter
- 2 Cloves garlic, minced
- 16 Ounces corn, frozen kernels or fresh
- 4 Ounces cream cheese, at room temperature
- 4 Ounces gouda cheese, freshly shredded
- ¼ Cup heavy cream
- 1 Teaspoon dried sage
- 1 Teaspoon fresh rosemary, chopped
- 1 Teaspoon fresh thyme
- ½ Teaspoon salt
- ½ Teaspoon black pepper, coarse
Instructions
- Heat a pan over medium heat. Add the butter. Once butter is melted, add the garlic and corn.
- Stir to coat and cook for 5 minutes.
- Next, add cream cheese. Stir until melted, then add the shredded gouda cheese.
- Once melted, stir in the sage, chopped rosemary, fresh thyme, black pepper, salt and heavy cream. Reduce the heat to low and cook gently for 10 minutes, stirring occasionally. Do not let the mixture boil.
- Garnish with fresh herbs.
Notes
Shred your own gouda: Pre-shredded cheese usually contains anti-caking ingredients and doesn’t melt as smoothly. I always grate the gouda myself for this one.
Soften the cream cheese: Room-temperature cream cheese melts into the corn more easily and helps you get a smoother sauce.
Don’t overcook the corn: You want the kernels to stay tender rather than becoming too soft during the final simmer.
Use fresh herbs when you have them: I like fresh rosemary and thyme here because their flavor comes through nicely against the creamy sauce.
Nutrition
This gouda and cream cheese corn is especially good when you want something a little different from regular creamed corn. I really like the fresh herbs with the gouda, and you still get plenty of sweetness from the corn underneath all that creamy cheese. It’s one I’ll happily put on the table with turkey or chicken, although now that a reader mentioned serving it with fish, I think that’s worth trying too.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Just made this today, my husband and I enjoyed this dish so much. Very tasty and different, had it with fish. Thanks for sharing this recipe.
I’m happy you enjoyed it!
The flavors were good, but the cheese and cream broke from the get-go – and I hand shredded my cheese and used high quality ingredients. It looked awful. Also, the ability to reheat it on the stove made it even worse. I was very excited for this recipe and was very disappointed. It looked a mess.
I am sorry you had troubles with separating. Heat can cause the dairy to separate, so maybe that was the issue you had. I keep it at medium, but it may be that your stove was warmer than mine.
Hi
If making ahead, what’s the best method for reheating?
Thanks!
Hi Shelley, I’d reheat this in a pan on the stovetop, stirring all the time so it reheats evenly. You could microwave it but I find that doesn’t heat food as evenly, so I recommend a pan on the stove for the best results.
Really creamy and sweet. This is the perfect side if you’re roasting turkey or chicken and it’s simple to make
This is my favorite kind of side!