Ingredients
1 cup heavy cream
1/4 cup butter
4 cups of fresh or frozen corn kernels
1/2 cup cream cheese
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon smoked paprika or chili powder (for a spicy kick)
Salt and pepper to taste
Optional: 1/4 cup grated Parmesan cheese for extra creaminess
Instructions
Prepare the Corn: If using frozen corn, thaw it beforehand. If fresh, cook the corn by boiling or grilling it until tender.
Make the Creamy Base: In a large skillet, melt the butter over medium heat. Add the cream cheese and stir until melted and smooth.
Add the Corn: Stir in the corn kernels and mix well to coat them in the creamy mixture. Cook for 3-5 minutes, stirring frequently.
Season the Dish: Add the heavy cream, garlic powder, onion powder, salt, and pepper. Stir to combine and let the mixture simmer on low heat for about 5 minutes until the sauce thickens.
Add the Spice: Sprinkle the smoked paprika or chili powder over the top for a smoky, spicy flavor. Stir in Parmesan cheese at this point if you want a richer taste.
Serve Hot: Serve the creamy corn in a bowl, garnishing with a little more paprika or chili powder for extra color and flavor.
Tips:
For a Mexican twist, add lime juice and crumbled cotija cheese on top.
You can also mix in diced jalapeños or bell peppers for more texture and heat.
Enjoy.