Ingredients:

  • 16 oz (450g) Corn (frozen, fresh, or canned)
  • 1 tbsp (14g) Grass-fed butter
  • 1 clove Garlic, minced
  • 4 oz (115g) Low-fat cream cheese (Neufchâtel)
  • 2 tbsp (30g) Plain Greek yogurt
  • 0.25 cup (60ml) Skim milk
  • 0.5 tsp Sea salt
  • 0.25 tsp Cracked black pepper
  • 0.125 tsp Smoked paprika

Instructions:

  1. If using frozen corn, let it sit at room temperature for 15 minutes or run under cool water and pat dry.
  2. Place a large skillet over medium-high heat. Add the butter and corn, spreading in an even layer. Let sit undisturbed for 2 minutes until golden, charred spots appear.
  3. Reduce heat to medium low. Push corn to the sides and add minced garlic to the center, sautéing for 30 seconds until fragrant.
  4. Add cubes of cream cheese and the skim milk and Greek yogurt to the skillet. Stir constantly until the cheese melts and forms a glossy, velvety coating.
  5. Season with sea salt, black pepper, and smoked paprika. Cook for another 2 to 3 minutes until the sauce is thick enough to coat the back of a spoon. Remove from heat immediately to serve.