Garlic and Herb Creamed Corn made with Alouette cheese and garden fresh corn on the cob is deliciously flavorful making it the perfect side for any meal.
Growing up in the northeast, creamed corn wasn’t particularly something I ate a lot of. Especially since I’m not very fond of canned vegetables. I’m either a fresh or frozen vegetable kind of girl and the only time I’ve seen creamed corn was when it was in a can.
However, when faced with quite a bit of leftover corn on the cob recently I wanted to try to make something else with it besides creating a new salad. I decided I would introduce my family to creamed corn, but true to form, I also had to add my own little twist.
Thanks to also having some Alouette Garlic & Herb Spreadable Cheese in the refrigerator as well, this fantastic Garlic & Herb Creamed Corn was born.
How do you make Garlic and Herb Creamed Corn?
For this recipe you’ll need precooked corn on the cob, butter, flour, heavy cream, milk and Alouette Garlic and Herb Spreadable Cheese. You can also use defrosted frozen corn kernels as well if not in season.
Start by melting the butter in a medium saucepan over medium heat; then whisk in the flour forming a roux. Add the heavy cream and whisk until the roux has dissolved; then add the milk, cheese. Add the corn and bring to a boil; then season with salt and pepper, reduce heat to low and simmer 10 minutes.
This corn recipe was deliciously creamy and had just the right amount of garlic and herb flavor without being too overpowering.
Using the fresh corn on the cob kernels gave this side dish that fresh crunch, but frozen corn kernels would work just as well during the off season and my family just loved this side dish. ~Enjoy!
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Garlic & Herb Creamed Corn made with Alouette cheese and garden fresh corn on the cob.
- 5 Cooked Corn on the Cob, kernels removed
- 2 tbsp. Butter
- 2 tbsp. All-Purpose Flour
- 1/2 c. Heavy Cream
- 1/2 c. 2 % Milk
- 1/4 c. Alouette Garlic and Herb Chese
- 1/8 tsp. Fresh Ground Black Pepper
- 1/4 tsp. Kosher Salt
- Melt butter in a medium saucepan over medium heat; then whisk in the flour forming a roux.
- Add the heavy cream and whisk until the roux has dissolved; then add the milk, cheese, pepper and salt. Mix well.
- Stir in the corn and bring to a boil. Reduce heat to low and simmer 10 minutes.
*This recipe uses previously cooked corn on the cob; however, you can use frozen corn when not in season.
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*Originally shared July 2014/Updated July 2019