Creamiest fresh or frozen corn cream is a soothing side dish for summer picnics and Thanksgiving.
– 2 1/2 lbs corn kernels. You can use fresh (about 12 medium ears,) or frozen. – 8 ounces cream cheese, cut in piece – 1/4 cup butter, cut in piece – 1/4 cup cream – 1 Tbsp sugar – 1/2 tsp salt – fresh cracked black pepper to taste – 1/4 tsp nutmeg, or more to taste
You must briefly par-cook fresh corn kernels off the cob. This is done in a large microwave bowl.
Splash water and cover the basin. Microwave on high for 5-6 minutes, stirring occasionally. Proceed with recipe after draining.
You can use frozen corn right away, or you can let it thaw on the counter first. Corn that is frozen has already been quickly cooked.
Place the Dutch oven or big skillet over medium-low heat. As the sauce melts, stir it around a lot. This process will take a lot longer if you use frozen corn.
After the corn and sauce are ready, gently heat everything. For a looser sauce, add extra cream or milk.
Adjust salt and nutmeg to taste. Serve hot with crushed black pepper and fresh thyme or basil. Reheat leftovers gently on the stove. More cream or milk thins the sauce.