Rudys Cream Corn Recipe with Cream Cheese

Instructions:

1. Melt the butter. Place your pan over medium heat and add the butter. Wait until it is fully melted and just starting to bubble.
2. Sauté the corn. Add the 4 cups of frozen corn kernels. Stir frequently for 5-7 mins until the kernels look vibrant and are slightly tender. Note: Sautéing first removes excess moisture from the frozen corn.
3. Lower the heat. Turn your burner down to medium low. This is critical so the cheese doesn't seize or separate.
4. Whisk in cream cheese. Add the cubed cream cheese. Stir and whisk constantly until the cheese is completely melted and smooth.
5. Add the liquids. Slowly pour in the heavy cream and whole milk. Keep stirring until the mixture turns a uniform, pale gold color.
6. Season the mix. Stir in the sugar, salt, black pepper, and smoked paprika.
7. The final simmer. Let the mixture simmer gently for 10-12 mins. Do not boil it hard; just a slow bubble.
8. Check the thickness. The dish is done when the sauce is thick enough to coat the back of a spoon without immediately running off.