Go Back

Ultra-Cheesy Creamy Skillet Corn

Sweet golden corn kernels bathed in a rich, luxurious sauce of melted mozzarella, cheddar, and cream cheese, finished with cracked black pepper for a savory bite and an incredible cheese pull.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: American, Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

The Corn Base
  • 3 tbsp unsalted butter
  • 4 cups corn kernels fresh or frozen
The Creamy Sauce
  • 4 oz cream cheese softened and cubed
  • 0.5 cup heavy cream
  • 1.5 cups mozzarella cheese freshly shredded
  • 0.5 cup sharp cheddar cheese freshly shredded
Seasoning
  • 1 tsp salt adjust to taste
  • 1 tsp cracked black pepper
  • 0.5 tsp garlic powder

Equipment

  • Large skillet or Dutch oven
  • Wooden Spoon
  • Cheese grater

Method
 

  1. Melt butter in a large skillet over medium-high heat. Add corn kernels and sauté for 5-7 minutes until tender and heated through.
  2. Reduce heat to medium-low. Add the cubed cream cheese and heavy cream.
  3. Stir constantly until the cream cheese is fully melted and combined into a smooth sauce.
  4. Reduce heat to low. Gradually stir in the shredded mozzarella and cheddar cheese, stirring constantly until completely melted and stretchy.
  5. Remove from heat. Stir in salt, garlic powder, and cracked black pepper.
  6. Serve immediately while hot for the best cheese pull.

Notes

For the best texture and 'pull', do not use pre-shredded bagged cheese; grate your own from a block. Leftovers can be reheated slowly on the stovetop with a splash of milk.