Ingredients:

  • 20 oz frozen sweet corn, thawed
  • 3 tbsp unsalted butter
  • 0.5 small yellow onion, finely diced
  • 2 medium jalapeños, deseeded and minced
  • 3 cloves garlic, minced
  • 0.5 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 0.5 cup heavy cream
  • 4 oz full-fat cream cheese, softened and cubed
  • 0.25 cup freshly grated Parmesan cheese

Instructions:

  1. Place a large skillet or cast iron pan over medium heat and melt the butter. Add the finely diced onions and jalapeños. Sauté for 3 minutes until the onions are translucent and the peppers are fragrant. Add the minced garlic during the last 60 seconds to prevent burning.
  2. Increase the heat slightly to medium-high. Add the corn to the pan, spreading it out in an even layer. Let the corn cook for 5 minutes until some kernels get a golden edge.
  3. Lower the heat to medium-low. Pour in the heavy cream and add the cubed cream cheese, smoked paprika, salt, and black pepper. Stir continuously until the cream cheese has melted and emulsified into a smooth, thick sauce.
  4. Stir in the grated Parmesan cheese until melted. Remove from heat and let it sit for 2 minutes before serving. The sauce will thicken further as it cools slightly.