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Cheesy Creamed Corn Skillet

So creamy and dreamy with a boost of protein from cottage cheese! The perfect side dish.

Total Time 20 minutes
Servings 6
Author Laura Doerr

Ingredients

  • 6 tbsp unsalted butter
  • 1 1/2 cups scallions, white and green parts thinly sliced
  • 6 cups corn (fresh or frozen)
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 3/4 cup Old Home Foods Cottage Cheese
  • 1/2 cup half and half
  • 1 cup shredded white cheddar cheese
  • 2 tbsp grated parmesan cheese

Instructions

  1. Add butter to a large skillet, melt over medium heat. Stir in scallions and cook for about 2 minutes. Add the corn, salt and pepper, and cook over medium-high heat for 5-6 minutes, stirring occasionally.

  2. While corn is cooking, add cottage cheese to food processor and blend until smooth. Add 2 cups of the corn mixture into the food processor with the whipped cottage cheese. Pour in the half and half. Pulse until coarsely blended. Pour mixture back into the skillet, bring to a simmer over medium heat. Cook for about 3 minutes. Turn heat to low and stir in white cheddar and parmesan cheese. Corn will thicken as it sits. Serve immediately, or allow to set for 10 minutes or so off heat.

Recipe Notes

I used frozen corn, but if fresh sweet corn off the cob is in season, use that!

If you do not have a food processor you can try a blender, but just make sure to keep the mixture coarse, not totally pureed.

The creamed corn will thicken as it sits. Cover and allow to rest off of the heat for 10 minutes for a thicker consistency.

If you don't have green onions you could sub shallots or yellow onion, but maybe use half the amount, as they will be more potent.