Creamed Corn
A delicious side dish traditionally served with Thanksgiving Dinner. It goes great with any BBQ!
Ingredients
- 4 15.25 Oz Cans of Corn
- 1/2 Cup Unsalted Butter
- 8 Oz Cream Cheese
- 1 Cup Milk
- 1 Cup Heavy Cream
- 4 tsp Sugar
- 1 1/2 tsp Smoked Kosher Salt Regular Kosher Salt Is Fine
- 1/2 tsp Black Pepper
- 1/3 Cup Grated Parmesan Cheese
Instructions
- On medium low heat, melt the butter in a large pot. Add the cream cheese in small chunks, and stir constantly until it is mostly melted. Add the milk, heavy cream, sugar, salt, and pepper. Stir constantly. Don’t let the mixture boil. If the mixture begins to boil, turn the heat down even further. It is important to let the mixture heat up and thicken without boiling.
- When the mixture starts to release a lot of steam, add the corn, and the parmesan cheese. Continue stirring the mixture on medium low heat. Don’t let the mixture boil. Let the mixture thicken for 5-10 minutes.
- At this point, the creamed corn is ready to be served, but I like to put it on the smoker at 250 for 5-10 more minutes, stirring every 2-3 minutes. This adds just a nice subtle smoke flavor that some people really love. Serve, and enjoy!