Ingredients:

  • 907g (32 oz) frozen whole kernel corn
  • 57g (4 tbsp) unsalted butter
  • 227g (8 oz) full-fat brick cream cheese, cubed and softened
  • 60ml (1/4 cup) whole milk
  • 1 tsp granulated sugar
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp garlic powder

Instructions:

  1. Place your 57g of butter in a large skillet over medium heat until it begins to foam and bubble.
  2. Add the 907g of frozen corn directly to the pan. Sauté until the kernels are bright yellow and the steam subsides.
  3. Turn the heat down to low and add the 227g of cubed cream cheese and 60ml of milk.
  4. Stir constantly for 3 to 5 minutes until the cheese has completely liquefied into a smooth sauce.
  5. Sprinkle in the 1 tsp sugar, 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp garlic powder.
  6. Continue cooking on low for another 5 minutes until the sauce bubbles gently and clings to the back of a spoon.
  7. Remove from heat and let it sit for 2 minutes; the sauce will thicken further as it cools slightly.