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This one-pot gouda and cream cheese corn is a rich, cozy side dish that brings something special to the holiday table. Perfect for Thanksgiving, Christmas or any hearty meal you’re cooking up, it pairs beautifully with roasted meats or poultry. With sweet corn folded into a creamy blend of gouda, cream cheese and a splash of heavy cream, this dish delivers comfort in every bite. It’s an easy-to-make crowd-pleaser that’s bound to become a new family favorite year after year.
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.
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.
Why You’ll Love It
Rich and comforting: The creamy texture and cheesy goodness make it the perfect cozy side.
Quick to prepare: You can have cheesy corn on the table in just 20 minutes.
A versatile dish: Pair it with just about any protein or even enjoy it on its own.
Cream Cheese and Gouda Corn Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Salted butter: Adds richness and helps sauté the garlic and corn.
Garlic: Delivers an aromatic depth that enhances the savory profile.
Corn: The main ingredient. Sweet, juicy kernels bring natural texture and flavor to the dish. Use fresh corn when corn is in season or frozen if it’s not peak season or if you just prefer to.
Cream cheese: Offers tangy creaminess that helps bind the ingredients. I recommend full fat cream cheese for the richest flavor.
Gouda cheese: Brings a smoky, nutty richness that melts beautifully.
Heavy cream: Adds silky texture and extra indulgence.
Dried sage, rosemary and thyme: Herbaceous and earthy tones that elevate the flavor.
How to Make Stovetop Cream Cheese Corn
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Sauté the garlic and corn: Heat butter in a pan, then stir in garlic and corn, cooking for 5 minutes.
Add cheeses: Stir in cream cheese until melted, then add gouda and melt completely.
Add cream and herbs: Mix in the cream, sage, rosemary, thyme, pepper, and salt. Simmer for 10 minutes.
Finish and serve: Garnish with fresh herbs before serving.
Substitutions and Variations
Make it spicier: Add a dash of cayenne or diced jalapeños for a kick.
Use different cheeses: Swap gouda for sharp cheddar or smoked provolone.
Go dairy-free: Try vegan butter and cream cheese with nutritional yeast for cheesy flavor.
Make it au gratin: Top your cheesy corn with handfuls of shredded cheese and bake or broil until the cheese on top is golden brown.
Optional add-ins: Include crispy bacon and/or jalapeno pepper.
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 Cheesy Corn
Store: Keep leftovers in a covered container in the refrigerator and eat within 3 days.
Freeze: Freeze it in portions for up to 2 months.
Thaw: Defrost overnight in the refrigerator.
Reheat: Warm it back up in a pan on the stove or in the microwave, adding a splash of cream if needed.
Top Tips
Use fresh herbs when possible: They add a brighter flavor than dried.
Shred the cheese yourself: Pre-shredded cheese doesn’t melt as smoothly.
Don’t overcook: Keep the corn tender by avoiding long simmering.
Gouda and Cream Cheese Corn FAQs
Yes, just drain it well before using.
Yes, prepare it a day in advance and reheat gently before serving.
One Pot Gouda and Cream Cheese 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. Lower the heat to a simmer and cook for 10 minutes.
- Garnish with fresh herbs.
Notes
Shred the cheese yourself: Pre-shredded cheese doesn’t melt as smoothly.
Don’t overcook: Keep the corn tender by avoiding long simmering.
Nutrition
A worthy addition to your Christmas or Thanksgiving dinner table, this creamy corn is ideal for special occasions or even dinner tonight. At this time of year when you’re thinking of Christmas dinner side dishes, this gluten free creamed corn recipe is a great idea. You can make it ahead, tweak the ingredients to personalize it and everyone will love this vegetable side dish guaranteed! Add this family favorite recipe to your holiday table. It is the perfect side dish with simple ingredients, so you may want to make a double batch.
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.
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!