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Creamed Corn

Creamed corn made in one skillet with a blended portion for a thick, creamy texture. Fresh or frozen corn simmers in a buttery garlic sauce with smoked paprika and a hint of cayenne.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

Creamed corn base
  • 6 cup corn kernels Fresh or frozen.
  • 4 tbsp unsalted butter
  • 2 garlic Minced cloves.
  • 1 cup heavy cream Use 1/2 cup.
  • 4 oz cream cheese Cubed.
  • 0.5 cup whole milk
  • 1 tbsp sugar
  • 1 tsp smoked paprika
  • 0.25 tsp cayenne Optional.
  • 1 salt To taste.
  • 1 black pepper To taste.
  • 1 fresh chives For serving.

Equipment

  • 1 sheet pan

Method
 

Cook the corn
  1. Melt the unsalted butter in a large skillet over medium heat, then sauté the garlic for 1 minute until fragrant.
  2. Add the corn kernels to the skillet and cook for 4-5 minutes, stirring occasionally, until heated through.
  3. Blend about 1/3 of the corn with the whole milk, then return the blended corn to the skillet for a creamy texture.
Make it creamy
  1. Add the cream cheese, heavy cream, sugar, smoked paprika, and cayenne to the skillet and stir until the cream cheese melts.
  2. Simmer for 5-7 minutes, stirring occasionally, until thick and creamy with a rich golden surface.
  3. Season generously with salt and black pepper, then top with fresh chives to finish.

Notes

For the creamiest texture, blend only 1/3 of the corn so you keep tender whole kernels alongside the smooth portion. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop or in the microwave, adding a splash of milk if needed. Freezing isn’t recommended because the dairy can separate after thawing. For a lighter option, swap the heavy cream for half-and-half and use Neufchâtel instead of cream cheese.