Gouda and Cream Cheese Corn
This gouda and cream cheese corn combines sweet corn with melted gouda, cream cheese, fresh herbs and garlic for a creamy stovetop side dish.
Servings: 6
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
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.
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
Calories: 309kcal | Carbohydrates: 18g | Protein: 9g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 72mg | Sodium: 472mg | Potassium: 231mg | Fiber: 2g | Sugar: 5g | Vitamin A: 955IU | Vitamin C: 5mg | Calcium: 165mg | Iron: 0.5mg
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