Ingredients:

  • 4 cups (600g) frozen corn kernels, thawed
  • 2 tbsp (28g) unsalted butter
  • 4 oz (113g) cream cheese, softened and cubed
  • 1/2 cup (120ml) whole milk
  • 1 tbsp (12g) granulated sugar
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) ground black pepper
  • 1/4 tsp (1g) paprika

Instructions:

  1. Melt the butter over medium heat in your skillet. Wait until it sizzles and starts to foam slightly.
  2. Add the thawed corn kernels. Sauté for 3-5 minutes until the edges turn a pale golden brown.
  3. Reduce the heat to medium low to prevent the cheese from breaking.
  4. Stir in the cubed cream cheese and milk. Stir constantly until the sauce is smooth and integrated.
  5. Add the salt, pepper, sugar, and paprika.
  6. Simmer on low for 2-3 minutes until the sauce thickens enough to coat the back of a spoon.
  7. Taste for seasoning. If it feels too heavy, add a tiny splash of milk.
  8. Remove from heat immediately.