SaveIngredients
Method
Melt the butter in a large skillet over medium-high heat. Add the frozen corn and cook, stirring now and then, until hot and a few kernels are golden at the edges.
Lower the heat to medium. Add the cream, cream cheese and sugar and stir until the cheese melts into a smooth sauce.
Simmer, stirring often, until the sauce thickens and coats the corn.
Take off the heat, stir in the parmesan and season with salt and pepper.
Serve topped with chives and a little extra parmesan.
Tips
- For an extra creamy texture, mash about a quarter of the corn against the side of the pan with a spoon before adding the parmesan.
- Letting the corn pick up a little color first adds a toasty sweetness that plain simmered creamed corn lacks.
- Add a pinch of cayenne or a chopped jalapeño with the corn for a little heat.
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