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Creamed Corn

Creamed corn made in one skillet—sautéed garlic and simmered corn in a thick, velvety buttery cream sauce. Blend a portion of the corn for a creamy texture, then 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
  • 6 cup corn kernels Fresh or frozen; if fresh, use about 8 ears.
Butter and aromatics
  • 4 tbsp unsalted butter
  • 2 garlic Minced.
Creamy base
  • 1 cup heavy cream Use 1/2 cup for the sauce as written.
  • 4 oz cream cheese Cubed.
  • 1 cup whole milk Use 1/2 cup for the sauce as written.
  • 1 tbsp sugar
Seasonings
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne Optional.
  • salt To taste.
  • black pepper To taste.
  • fresh chives For serving.

Equipment

  • 1 sheet pan

Method
 

Sauté and heat the corn
  1. Melt the unsalted butter in a large skillet over medium heat, then sauté the minced garlic for 1 minute until fragrant.
  2. Add the corn kernels to the skillet and cook for 4-5 minutes, stirring occasionally, until the corn is heated through.
Blend for a creamy texture
  1. Blend about 1/3 of the cooked corn with the whole milk until smooth, then return the blended mixture to the skillet.
Make the creamy sauce
  1. Add the cubed cream cheese, heavy cream, sugar, smoked paprika, and optional cayenne, then stir until the cream cheese melts.
  2. Simmer for 5-7 minutes until the mixture is thick and creamy, keeping it at a gentle simmer.
Season and serve
  1. Season generously with salt and black pepper to taste, then top with fresh chives before serving.

Notes

Pro tip: For the thickest texture, blend corn with just enough milk to make it smooth, then simmer until the surface looks glossy and coats a spoon. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stove with a splash of milk. Freezing is not recommended because the cream can separate. For a lighter option, use reduced-fat cream cheese and half-and-half in place of heavy cream and whole milk, keeping the simmer time the same.