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Creamed Corn

Creamed corn with a thick, creamy corn sauce made by blending a portion of the kernels and simmering until rich. Butter, garlic, and melted cream cheese create a golden texture you can finish with smoked paprika and fresh chives.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

corn kernels
  • 6 cup fresh or frozen corn kernels from about 8 ears if fresh
butter and aromatics
  • 4 tbsp unsalted butter
  • 2 garlic, minced cloves
creamy base
  • 1 tbsp sugar
  • 1 cup heavy cream measurement adjusted; see notes
cream cheese and dairy
  • 4 oz cream cheese, cubed
  • 0.5 cup whole milk
  • 0.5 cup heavy cream use 1/2 cup total heavy cream
spices and seasoning
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne (optional)
  • 1 salt and black pepper to taste
garnish
  • 1 fresh chives for serving

Equipment

  • 1 large skillet

Method
 

Cook the garlic and corn
  1. Melt the unsalted butter in a large skillet over medium heat; sauté the minced garlic for 1 minute until fragrant and lightly golden.
  2. Add the corn kernels and cook for 4-5 minutes until heated through, stirring occasionally so the kernels warm evenly and steam starts to rise.
Blend for a creamy texture
  1. Blend about 1/3 of the corn with the whole milk until smooth, then return it to the skillet for a creamy texture.
Make it thick and creamy
  1. Stir in the cubed cream cheese, the heavy cream, sugar, smoked paprika, and cayenne (optional) until the cream cheese melts and the sauce looks uniform and glossy.
  2. Simmer for 5-7 minutes, stirring now and then, until thick and creamy enough to coat the back of a spoon with a golden sheen.
Season and serve
  1. Season generously with salt and black pepper to taste, then top with fresh chives so you get a fresh green finish.

Notes

Pro tip: blend only about 1/3 of the corn so the rest stays sweet and intact for texture. Refrigerate leftovers in a covered container for up to 3 days; reheat gently on the stovetop with a splash of milk to loosen the sauce. Freezing isn’t ideal because cream-based sauces can turn grainy after thawing. For a lighter swap, use half-and-half instead of heavy cream and reduce simmering time by 1-2 minutes to prevent over-thickening.