Ingredients:

  • 4 cups (600g) frozen corn kernels, thawed
  • 1 tbsp (15g) unsalted butter
  • 2 tbsp (28g) unsalted butter
  • ½ cup (120ml) heavy whipping cream
  • 2 oz (56g) cream cheese, softened
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) ground black pepper
  • 1 tsp (4g) granulated sugar

Instructions:

  1. Melt 1 tablespoon of butter over medium heat. Add the corn kernels and sauté for 3-5 minutes until the corn is tender and just begins to look glossy.
  2. Lower the heat to medium-low. Stir in the remaining 2 tablespoons of butter and the heavy whipping cream. Stir constantly until the butter is fully integrated and the liquid begins to bubble gently.
  3. Whisk in the salt, pepper, and sugar. If using cream cheese, fold it in now. Simmer for another 3-5 minutes, stirring frequently, until the sauce reduces into a velvety glaze that coats the back of a spoon.