This will hands down be the last creamed corn recipe you ever need! And as much as I loved creamed corn from a can growing up it doesn’t even come close to the wonderful flavor and texture of this homemade version. And how could it?

This recipe is full of fresh sweet corn, loads of butter and cream cheese, and a healthy dose of heavy cream to bring it all together. It cooks for hours on the stove top (I said it was easy—not quick!) until the corn is perfectly tender and rich. I can’t wait to make it again!

 

Ingredients

4 pounds sweet corn

2 8oz. blocks of cream cheese

1 stick salted butter

¾ cup heavy cream

¼ cup sugar

1 tsp pepper

½ tsp salt

 

Instructions

Remove corn from cobs

Combine all ingredients into large pan on your stove top and cook over low-medium heat for at least an hour but up to four hours

USE RED NEXT PAGE LINK BELOW

NEXT

Quick tip: The longer you cook this the better it tastes, so this is a great dish to make the day before a party or event. Simply reheat on the stove before serving.

Recipe and image courtesy of Prairie Californian .