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Creamy Corn on the Cob Simmered in a Buttery Cream Sauce

A delightful side dish featuring sweet corn in a rich, buttery cream sauce that melts in your mouth.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ears corn, husked and halved
  • 2 cups whole milk
  • 1 cup heavy cream
  • 6 tbsp unsalted butter
  • 3 tbsp granulated sugar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 oz cream cheese, cubed
  • 1/2 cup grated parmesan
  • 1 tsp garlic powder
  • 2 tbsp fresh chives, sliced
  • 1/2 tsp smoked paprika

Method
 

Preparation
  1. Start by husking your corn and cutting each ear in half, making it easier to manage and serve later.
  2. In a large pot over medium heat, melt the unsalted butter.
  3. Slowly add the whole milk and heavy cream to the melted butter, whisking continuously to combine.
  4. Once your mixture is bubbly, add in the corn halves.
  5. Sprinkle in the granulated sugar, salt, black pepper, and garlic powder. Stir and let it simmer for about 10 minutes.
  6. Next, toss in the cream cheese cubes and grated parmesan, stirring until melted and smooth.
  7. Once thickened, garnish with fresh chives and a sprinkle of smoked paprika.
  8. Transfer to a serving dish and serve.

Notes

For a lighter version, use half-and-half instead of heavy cream. Keep an eye on your cooking time, as overcooking can lead to mushy corn. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat gently on the stovetop over low heat.