Ingredients:

  • 32 oz sweet corn, fresh or frozen
  • 3 tbsp unsalted butter
  • 1 tbsp granulated sugar
  • 4 oz full-fat cream cheese, cubed and softened
  • 1 cup heavy cream
  • 1 tbsp all-purpose flour
  • 1/2 cup whole milk
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/4 tsp garlic powder
  • 1 pinch cayenne pepper

Instructions:

  1. Melt the unsalted butter in a large skillet or cast iron pan over medium-high heat until it begins to foam.
  2. Add the corn and granulated sugar to the skillet. Sauté for 3–5 minutes until the kernels soften and release their natural sweetness.
  3. Transfer 1 cup of the sautéed corn into a blender with 1/2 cup of whole milk. Pulse 5–8 times until it reaches a thick, grainy consistency.
  4. Lower the skillet heat to medium. Stir the all-purpose flour into the remaining corn in the pan and cook for 1 minute to remove the raw flour taste.
  5. Slowly whisk in the heavy cream, the blended corn puree, and the cubed cream cheese.
  6. Stir constantly for 4–5 minutes until the cream cheese has fully melted and the sauce has thickened into a velvety coating.
  7. Stir in the kosher salt, black pepper, garlic powder, and cayenne pepper. Garnish with fresh chives or parsley if desired.