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Creamed Corn

Creamed corn made in a skillet with a thick, buttery sauce and partially blended corn for a smooth, creamy texture. Finished with smoked paprika and fresh chives for savory, golden comfort.
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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: 280
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook the corn base
  1. Melt the butter in a large skillet over medium heat, then sauté the minced garlic for 1 minute until fragrant (keep it from browning).
  2. Add the corn kernels to the skillet and cook for 4-5 minutes until heated through, stirring occasionally so the corn warms evenly.
  3. Blend about 1/3 of the corn with the whole milk until mostly smooth, then pour the mixture back into the skillet to thicken.
Make it creamy and finish
  1. Add the cream cheese, heavy cream, sugar, smoked paprika, and cayenne to the skillet, then stir until the cream cheese melts and the sauce looks smooth.
  2. Simmer for 5-7 minutes, stirring often, until the creamed corn is thick and creamy.
  3. Season generously with salt and black pepper to taste, then top with fresh chives and serve hot.

Notes

For best thickness, simmer until you can drag a spoon through the sauce and it holds the channel for a moment. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stovetop with a splash of milk to loosen if needed. Freezing is not recommended because cream-based textures can break; for a lighter option, use half-and-half in place of heavy cream and reduce simmering time by 1-2 minutes.