Cheesy Creamed Corn

Ingredients:

• 6 cups frozen corn (or 6–7 ears fresh corn, kernels removed)
• 1 (8 oz) package cream cheese, cubed
• 1 cup shredded cheddar cheese (plus extra for topping)
• 1/2 cup heavy cream (or half-and-half)
• 1/4 cup unsalted butter
• 2 tbsp all-purpose flour
• 1 cup whole milk
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp black pepper
• 1 tsp salt (adjust to taste)
• 2 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Cook the corn:

• If using frozen corn, thaw and drain. If using fresh corn, boil for 3–4 minutes, then drain.

1. Make the creamy base:

• In a large skillet or saucepan, melt butter over medium heat.
• Add flour and whisk for 1 minute to create a roux.
• Slowly whisk in milk and heavy cream until smooth and slightly thickened.

1. Add cheese & flavor:

• Stir in cream cheese until melted.
• Mix in shredded cheddar cheese and stir until creamy.
• Season with garlic powder, onion powder, paprika, salt, and pepper.

1. Combine with corn:

• Add corn kernels and stir until fully coated in the cheesy sauce.
• Simmer for 5–7 minutes, stirring often.

1. Finish & serve:

• Top with extra shredded cheddar cheese, cover, and let it melt.
• Garnish with parsley before serving.

Serving Ideas:

• As a holiday side dish (Thanksgiving, Christmas, BBQs).
• Spoon over baked potatoes or rice for a comfort food meal.
• Serve with grilled chicken, steak, or ribs.