Gouda and Cream Cheese Corn
One pot gouda and cream cheese corn is an extra-special and very delicious side dish. It’s an amazing Thanksgiving or Christmas corn recipe. The combination of gouda, cream cheese and heavy cream gives this cheesy corn casserole recipe a rich taste.
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. Lower the heat to a simmer and cook for 10 minutes.
- Garnish with fresh herbs.
Notes
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.
Shred the cheese yourself: Pre-shredded cheese doesn’t melt as smoothly.
Don’t overcook: Keep the corn tender by avoiding long simmering.
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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