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Creamy Corn & Carrot Skillet


  • 2 tsp vegetable oil

  • 1 medium yellow onion- chopped

  • 4 large carrots chopped (or 2 1/2 cups)

  • 4 cloves garlic- minced

  • 7 cups corn- fresh

  • 8 oz light cream cheese- softened

  • 3/4 cup low sodium chicken broth

  • 1/2 cup grated parmesan cheese

  • 1/4 tsp sage- dried

  • 1 tsp smoked paprika

  • 1 tsp celery salt

  • 1/4 tsp basil- dried

  • salt & pepper to taste


  • Start a pot of boiling water for the corn.

  • In a large hot skillet over medium high heat, heat two teaspoons of vegetable oil and add onions, garlic, and carrots. Cook until vegetables are softened. *Note carrots take the longest- you can add those a couple minutes before adding the onions and garlic, but I personally like them with a bit of a bite.

  • Boil sweet corn for 4 minutes, remove from boiling water and chill in the sink. Cut kernels off of cob and measure 7 cups.

  • When the vegetables are softened add frozen corn and all of the spices and cook until warmed through.

  • Stir in chicken broth and cream cheese. Continue to stir until cream cheese is melted.

  • Stir in parmesan cheese.

  • Continue to cook over medium high heat for about 5-6 minutes longer stirring until sauce is thick and everything is combined well. Salt & Pepper to taste.

  • Garnish with a tiny bit of minced fresh parsley if you'd like to add a pop of color! Enjoy.

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