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This Monterey Jack Creamed Corn is super easy to prepare delicious and cheesy.



Use Frozen Corn When Making Monterey Jack Creamed Corn

When I cannot get fresh corn, I love preparing this Corn from frozen cut corn.  It is similar, but I add a little-granulated garlic, Monterey Jack cheese, and Colby Jack cheese.  The garlic and cheese make this dish extra creamy, tasty and delicious.  Another great benefit of preparing Monterey Jack Creamed Corn is that it is easy to prepare.  No corn shucking is required!

Fresh Corn

I grew up shucking corn and eating delicious fried corn.  Nothing is better than fresh-cut corn, but I have found an excellent way to prepare frozen cut corn.  This Corn also disappears in my house just as fast as fresh fried corn.  Fried corn is made by cutting fresh corn off the cobb.  You cook 3 or 4 pieces of bacon hard and then remove them from the pan.   Add the sweet corn to the skillet with the bacon grease.  Next, add some fresh pepper, a pinch of salt, and a pinch or two of sugar.  I add a splash of heavy cream and some butter.  Making fried corn inspired me to create a similar recipe using frozen corn.  The main difference is cheese.  I added a lot of cheese with my frozen corn to make it ooey gooey.  Cheese makes everything better!

First Step:  Melt Butter and Saute Onions

Melt butter in a large skillet on medium heat.  After butter has melted add the chopped onions.  Saute them until they are tender and translucent.

Second Step:

Stir in the heavy cream.

Third Step:  Seasonings

Whisk in the black pepper and granulated garlic.

Fourth Step:  Frozen Corn

Add a 24-ounce package of frozen corn that has been thawed.

Fifth Step: Cheese

Add both cheese and stir until melted.


Monterey Jack Creamed Corn

  • Author: Diane
  • Category: Side
  • Cuisine: American


  • 1 – 24-ounce pack frozen cut corn
  • 4 ounces butter
  • small sweet onion diced tiny
  • 3/4 cup heavy cream
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon granulated garlic
  • One-half cup Monterey Jack Cheese
  • Plus, 1/2 cup Colby Jack cheese


  1. In a large skillet, melt the butter and sauté the onion.
  2. Add the heavy cream.
  3. Add the pepper and garlic.
  4. Stir in the 24-ounce package of frozen corn, thawed
  5. Add both the Monterey and Colby Jack cheese.

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    • Sue,

      I am so sorry I am just getting back to you. We were out of town visiting family. They actually live so far out and have no internet. Anyway, you can make this corn a head of time. If it gets a little thick, just add a small amount of heavy cream or even milk to thin it.

      Thank you so much for supporting my blog. I truly appreciate it.
      Diane Roark

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