TODAY Food Club

Sweet summer corn simmered in a sweet cream sauce makes the best cream corn, similar to Rudy's BBQ in Texas!

Cream Corn

Ingredients

• 1 (40-oz) pkg frozen who kernel corn -OR- 12 ears fresh corn, shucked & silks removed, cut off the cob
• 2 (8-oz) pkgs cream cheese, cubed
• 2 cups whipping cream
• 1 stick butter, melted
• 3 tablespoons flour
• ⅓ cup sugar
• 1 teaspoon Kosher salt
• ½ teaspoon black pepper

Preparation

1. In a large skillet over medium-high heat, melt butter.
2. Whisk in flour and cook for about a minute, do not brown.
3. Whisk in cream, then cubed cream cheese.
4. Cook over medium-high heat, stirring often until all of the cream cheese is melted and incorporated.
5. Stir in sugar, salt and pepper.
6. Stir in all of the frozen corn and mix to coat.
7. Preheat the oven to 350 degrees
8. Pour all of the corn mixture into an extra large, greased baking dish. Spread evenly.
9. Bake at 350 degrees for 30 to 45 minutes or until hot and bubbly.
10. Serve warm.
11. If Using Fresh Corn: Cut corn from cob and scrape with the back of a knife to get the “milk” out and stir it into the cream mixture.

Recipe Tags

• Comfort Food
• American
• Side dish