A couple of days ago, I shared the recipe for lemony peppery and licorice-ey Arugula Fennel Salad. It was my contribution to our family Easter dinner. Another recipe I’d like to share is for what my sister, Brooke, made – Creamed Corn.
I’m not a fan of the canned variety (the only kind I’d ever had growing up), which is essentially gloopy mascerated sickly-sweet corn. Not my idea of a good time, especially when there are so many delicious ways to eat corn.
So leading up to our family Easter dinner I was filled with dread. I was fully prepared to put some onto my plate to be polite, but getting it down my throat and pretending to enjoy it concerned me. What I wasn’t prepared for, however, was how delicious this version of creamed corn would be. So delicious that I went home with leftovers that I ate at work the next day. The corn kernels were completely intact, and they were coated in a delicious creamy cheesy sauce.
CREAMY + CHEESE + SAUCE = SWOON.
Brooke has made this several times, both on the stovetop and in her crockpot. She said that each method results in the same dish – so it’s really up to you to decide how much time you have, and how much babysitting you want to do. Here’s an easy stovetop method.
- 8 oz cream cheese, cubed
- 1 stick unsalted butter, cut into pieces
- large bag frozen whole kernel corn
- 1 c milk
- 1 Tbsp sugar
- 1/4 tsp black pepper
- 2 or 3 shakes, garlic powder
- 1/2 tsp salt, or more to taste
- Add all ingredients to medium saucepan and heat over medium-low heat, stirring occasionally.
- Continue to heat through until the cheese and butter have melted, and the corn is hot.
- Taste and adjust seasoning as necessary.
- Garnish as desired. Serve immediately.