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Creamed Corn

Creamed corn made in one skillet with buttery sautéed garlic, blended corn for a silky base, and a thick heavy-cream sauce. Simmer until spoon-thick, then finish with smoked paprika and fresh chives for a golden, creamy texture.
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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: 300
Ingredients Equipment Method Notes

Ingredients
  

corn kernels
  • 6 cup corn kernels fresh or frozen
unsalted butter
  • 4 tbsp unsalted butter
garlic
  • 2 clove garlic minced
heavy cream
  • 0.5 cup heavy cream
cream cheese
  • 4 oz cream cheese cubed
whole milk
  • 0.5 cup whole milk
sugar
  • 1 tbsp sugar
smoked paprika
  • 0.5 tsp smoked paprika
cayenne
  • 0.25 tsp cayenne optional
salt
  • 0.25 tsp salt to taste
black pepper
  • 0.125 tsp black pepper to taste
fresh chives
  • 1 tbsp fresh chives for serving

Equipment

  • 1 sheet pan

Method
 

Sauté and warm the corn
  1. Melt the unsalted butter in a large skillet over medium heat, then sauté the minced garlic for 1 minute until fragrant. Keep it moving so the garlic turns aromatic without browning.
  2. Add the corn kernels to the skillet and cook for 4-5 minutes until heated through. Stir occasionally so the corn warms evenly.
Blend for creaminess
  1. Blend about 1/3 of the corn with the whole milk until smooth, then return the mixture to the skillet. You should see a creamy, pale base spread through the corn.
Make it thick and creamy
  1. Add the cream cheese, heavy cream, sugar, smoked paprika, and optional cayenne to the skillet and stir until the cream cheese melts. The sauce should turn glossy and uniform.
  2. Simmer for 5-7 minutes until thick and creamy, stirring to prevent sticking. The mixture should coat a spoon and hold a soft line.
Season and serve
  1. Season generously with salt and black pepper to taste. Finish by topping with fresh chives so they look bright against the golden corn.

Notes

For the smoothest creamed corn, blend only about 1/3 of the corn so you keep tender whole-kernel bites. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on the stove, adding a splash of milk if needed to loosen. Freezing is not recommended because the cream base can separate when thawed. For a lighter option, use reduced-fat cream cheese and light cream, keeping the simmering time the same.