Cheesy Creamed Corn

Cheesy Creamed Corn
Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 195.8
  • Total Fat: 3.3 g
  • Cholesterol: 15.5 mg
  • Sodium: 639.3 mg
  • Total Carbs: 25.5 g
  • Dietary Fiber: 2.4 g
  • Protein: 18.2 g

View full nutritional breakdown of Cheesy Creamed Corn calories by ingredient
Report Inappropriate Recipe

Submitted by:


My kids like to have this occasionally on Thanksgiving. Have slimmed it down for this year. My kids like to have this occasionally on Thanksgiving. Have slimmed it down for this year.
Number of Servings: 1


    2 slices of reduced sodium bacon or turkey bacon, cut up

    3 medium ears of resh corn, or 1 1/2 cups frozen corn

    3 Tablespoons water

    2 Tablespoons finely chopped onion

    Dash of pepper

    1/2 of a 3 ounce package reduced fat cream cheese, cubed

    1 Tablespoon skim milk(optional)


In a small saucepan cook bacon untl crisp. Remove bacon and remove drippings from saucepan, and set aside.
If using fresh corn, with a sharp knife cut corn from cobs about two-thirds down the kernels; do not scrape cob. (you should have about 1 1/2 cups of corn.)
Add the fresh or frozen corn, water, onion, and pepper to the saucepan. Bring just to boiling. Reduce heat. Cover and simmer 5-7 minutes or until corn is crisp- tender.
Add the cream cheese to the undrained corn mixture in the saucepan. Stir over low heat until melted.If necessary, stir in the skim milk to make corn mixture of desired consistency. Sprinkle with reserved bacon. Makes 4 servings.

Number of Servings: 1

Recipe submitted by SparkPeople user DUSTYRAINBOWS.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.