Think of this as creamed corn's more sophisticated cousin. The corn stays juicy and slightly crisp, while the cream cheese and Gouda melt into a smooth, stretchy sauce that clings to each kernel. Fresh rosemary, thyme, and a whisper of sage give it a cozy, savory aroma that feels perfect for Sunday dinner, Thanksgiving, or any time you want a comforting side.
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I have tested this skillet corn several times to balance the creaminess with the herbs, and it always disappears fast. My family now asks, "Are you making the cheesy corn?" whenever they see a block of Gouda on the counter.
Why you'll love this recipe
- Ready in about 20 minutes on the stovetop
- Uses simple, easy-to-find ingredients
- One-pan recipe with minimal cleanup
- Feels special enough for holidays but simple enough for busy nights
- Creamy, cheesy, and kid-friendly, with just a hint of herbs
INGREDIENTS
- 4 tablespoons salted butter
- 2 cloves garlic, minced
- 16 ounces corn, frozen kernels or fresh (about 3 cups)
- 4 ounces cream cheese, at room temperature, cut into cubes
- 4 ounces Gouda cheese, freshly shredded
- ¼ cup heavy cream
- 1 teaspoon dried sage
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme leaves
- ½ teaspoon salt
- ½ teaspoon coarse black pepper
PREPARATION
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Skill Level: Easy
Equipment: Large skillet (10-12 inches), wooden spoon or spatula, grater for Gouda
INSTRUCIONS
- Start the base
Heat a large skillet over medium heat. Add the salted butter and let it melt until it looks glossy and smells nutty, but not browned. Add the minced garlic and cook for about 30 seconds until fragrant. - Cook the corn
Add the corn to the skillet and stir to coat the kernels in the garlic butter. Cook for about 5 minutes, stirring occasionally, until the corn is hot and just starting to soften. If you are using frozen corn, there may be a little steam at first. That is completely fine. - Melt in the cream cheese
Add the cream cheese cubes to the pan. Stir slowly as they soften and begin to melt into the corn. It may look a little clumpy at first; keep stirring and pressing the cream cheese into the warm corn until it becomes creamy and coats the kernels. - Add the Gouda
Sprinkle the shredded Gouda cheese evenly over the corn mixture. Stir gently until the cheese melts and the sauce turns smooth and slightly stretchy. The mixture should look glossy and thick. - Season and add cream
Reduce the heat to low. Stir in the dried sage, chopped rosemary, fresh thyme, salt, and coarse black pepper. Pour in the heavy cream and stir until everything is combined and the sauce is silky. - Simmer to marry the flavors
Keep the skillet on low heat and let the mixture simmer gently for about 10 minutes, stirring occasionally so nothing sticks to the bottom. The corn should be tender, and the sauce will thicken enough to coat a spoon. If it ever feels too thick, add a splash more cream. - Finish and serve
Taste and adjust the seasoning if needed with a pinch more salt or pepper. Garnish with extra fresh herbs on top. Serve the Gouda and cream cheese corn warm right from the skillet or transfer it to a serving dish.
Pro tips for success
Top Tip
- Bring the cream cheese to room temperature
Softer cream cheese melts faster and gives you a smoother sauce without lumps. If you forget, cut it into smaller cubes so it melts more quickly. - Grate your own Gouda
Freshly shredded Gouda melts more smoothly than pre-shredded cheese, which often has anti-caking powders that make sauces grainy. - Watch the heat
Keep the heat at medium when you start, then low once the cheeses are in. High heat can cause the sauce to separate or scorch on the bottom of the pan. - Use a wide skillet
A wide pan spreads the corn out so it heats evenly and the cheese melts into a creamy layer instead of clumping in one spot. - Adjust the thickness
If the sauce feels too thick, stir in an extra splash of heavy cream. If it feels too loose, let it simmer for a few extra minutes until it tightens up.
Notes & Substitutions
- Corn
You can use frozen, canned (well-drained), or fresh corn cut from the cob. Fresh corn will be slightly sweeter and more crisp, while frozen is the easiest option for year-round cooking. - Cream cheese
Full-fat cream cheese gives the creamiest texture. Low-fat versions will work but may make the sauce a bit thinner. - Gouda cheese
A young, mild Gouda melts beautifully and has a gentle flavor that pairs well with corn. Smoked Gouda will add a deeper, smoky note if you want more complexity. - Herbs
Fresh rosemary and thyme make the dish feel very cozy and aromatic. If you only have dried herbs, use about half the amount and taste as you go. - Dairy-free ideas
To experiment with a dairy-light version, you can try a plant-based cream cheese and non-dairy cheese, though the texture will be different.
Storage and Reheating
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating on the stovetop: Warm over low heat with a splash of cream or milk, stirring often until hot and smooth again.
- Microwave: Reheat in 30-second bursts, stirring between each, until warmed through.
Tips and variations
- Spicy twist: Add a pinch of red pepper flakes or a finely chopped jalapeño when you cook the garlic for a gentle kick.
- Bacon lovers: Crisp up a few slices of bacon, crumble them, and stir them in at the end for a smoky, salty bite.
- Extra veggie boost: Stir in a handful of sautéed bell peppers or finely chopped spinach near the end of cooking.
- Lighter version: Swap half of the heavy cream for whole milk, and use a bit less Gouda for a slightly lighter dish.
- Pretty presentation: Top with extra fresh thyme leaves and a light dusting of black pepper right before serving. The contrast of creamy corn and green herbs looks beautiful on the table.
FAQs
Yes. Drain the canned corn very well so the sauce is not watery. You may want to reduce the cream slightly if the corn releases extra liquid.
Absolutely. Cheddar, Monterey Jack, or a Colby Jack blend work nicely, though the flavor will change slightly. Choose a good melting cheese for the best texture.
Yes. Use a very large skillet or two medium skillets, and allow a bit more time for the cheese to melt and the mixture to simmer.
Most kids love the creamy texture and sweetness of the corn. You can skip the black pepper or herbs if your family prefers a simpler flavor.
📖 Recipe
Gouda and Cream Cheese Skillet Corn
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Think of this as creamed corn's more sophisticated cousin. The corn stays juicy and slightly crisp, while the cream cheese and Gouda melt into a smooth, stretchy sauce that clings to each kernel. Fresh rosemary, thyme, and a whisper of sage give it a cozy, savory aroma that feels perfect for Sunday dinner, Thanksgiving, or any time you want a comforting side.
Ingredients
- 4 tablespoons salted butter
- 2 cloves garlic, minced
- 16 ounces corn, frozen kernels or fresh (about 3 cups)
- 4 ounces cream cheese, at room temperature, cut into cubes
- 4 ounces Gouda cheese, freshly shredded
- ¼ cup heavy cream
- 1 teaspoon dried sage
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme leaves
- ½ teaspoon salt
- ½ teaspoon coarse black pepper
Instructions
- Heat a large skillet over medium heat. Add the salted butter and let it melt until glossy and aromatic. Add minced garlic and cook for about 30 seconds.
- Add corn and stir to coat in the garlic butter. Cook for about 5 minutes, stirring occasionally, until hot and starting to soften.
- Add cream cheese cubes and stir gently as they melt into the corn. Keep stirring until the sauce becomes creamy.
- Sprinkle in shredded Gouda and stir until melted and smooth.
- Reduce heat to low. Add dried sage, rosemary, thyme, salt, and pepper. Pour in the heavy cream and stir to combine.
- Let the skillet simmer on low for 10 minutes, stirring occasionally, until thickened and creamy.
- Taste and adjust seasoning. Garnish with fresh herbs and serve warm.
Notes
Bring cream cheese to room temperature for a smoother melt. Freshly shredded Gouda gives the best texture. Keep heat at medium-low to avoid scorching the sauce. Use a wide skillet for even heating. If the sauce is too thick, add a splash of cream. You can use frozen, canned (drained), or fresh corn. Full-fat cream cheese gives best results. Young Gouda melts easily, but smoked Gouda adds extra depth. Fresh herbs offer the best aroma, but dried will work too. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of cream, or microwave in short bursts. Add red pepper flakes or jalapeños for heat, bacon for smokiness, or spinach for a veggie boost. Swap some cream for milk if you want it lighter. Garnish with herbs for a beautiful finish.
Nutrition
- Serving Size: ¼ skillet
- Calories: 260
- Sugar: 3g
- Sodium: 360mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
Serving suggestions
This creamy corn is a perfect side dish for:
- Roast turkey, chicken, pork tenderloin, or baked ham
- Grilled steaks or pan-seared salmon
- Holiday spreads with mashed potatoes, green beans, and rolls
- Casual weeknight dinners with simple baked chicken or meatloaf
Related Recipes
If you love creamy, comforting sides, here are a few more dishes that pair beautifully with this Gouda and cream cheese corn. They each bring their own kind of warmth to the table.
- Ultimate Green Bean Casserole
A rich and savory classic with homemade mushroom sauce.
https://letsflytasty.com/ultimate-green-bean-casserole/ - Creamy Mushroom Risotto
Silky, earthy, and perfect with any roasted main.
https://letsflytasty.com/creamy-mushroom-risotto/ - Honey Butter Skillet Corn
A sweeter, simpler cousin to this recipe when you want something quick and bright.
https://letsflytasty.com/honey-butter-skillet-corn/
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