This Creamed Corn takes sweet corn and turns it into a rich, creamy side dish packed with buttery flavor and a savory kick from Kosmos Q Double Pepper Cow Cover. Fresh or frozen corn simmers in heavy cream, cream cheese, and butter before getting finished with Parmesan for an extra layer of cheesy goodness.
A touch of honey adds a little sweetness, while fresh green onions bring a pop of color and freshness to every bite. It's easy to make, comes together in about 30 minutes, and is the perfect side dish for your next backyard BBQ, family dinner, or cookout. Let's get to it!
5 cups corn kernels, fresh or frozen
2 Tbsp butter, plus a little extra for finishing
1 cup heavy cream
4 oz cream cheese, softened
1–1½ Tbsp Kosmos Q Double Pepper Cow Cover
½ cup shredded Parmesan cheese
1 Tbsp honey (optional)
2 Tbsp chopped green onions, for garnish
If you're using fresh corn, remove the husks and cut the kernels off the cobs. If you're using frozen corn, make sure it's ready to go before you start cooking.
Let the cream cheese soften at room temperature so it melts more easily into the sauce.
Measure out the heavy cream, Parmesan cheese, honey, and Kosmos Q Double Pepper Cow Cover so everything is ready to go.
Once everything is prepped, you're ready to bring this creamy, savory side dish together.
Place a large skillet over medium heat and add 2 tablespoons of butter.
Once the butter has melted, add the 5 cups of corn kernels to the skillet.
Season the corn with 1–1½ tablespoons of Kosmos Q Double Pepper Cow Cover, tossing everything together until the kernels are evenly coated.
Cook for 5–7 minutes, stirring occasionally, until the corn is heated through and starts to develop a little color.
Pour 1 cup of heavy cream into the skillet with the seasoned corn.
Add the 4 ounces of softened cream cheese, stirring continuously as it melts into the cream and coats the corn.
Once everything is combined, reduce the heat to low and let the mixture simmer for 8–10 minutes.
Stir occasionally to keep the sauce from sticking to the bottom of the skillet. As it simmers, the cream cheese and heavy cream will come together to create a rich, smooth sauce that thickens around the corn.
Keep the heat low and let the sauce gently reduce until it reaches that thick, creamy consistency.
Stir in ½ cup of shredded Parmesan cheese, mixing until it melts into the sauce.
If you'd like a little extra sweetness to balance the savory seasoning and cheese, add 1 tablespoon of honey.
Let everything cook for another 2–3 minutes, stirring until the Parmesan is fully incorporated and the creamed corn is thick, cheesy, and smooth.
Give it a taste and add another light shake of Kosmos Q Double Pepper Cow Cover if needed.
Once the seasoning is right and the sauce is creamy, remove the skillet from the heat.
Transfer the creamed corn to a serving bowl while it's still warm.
Finish with 2 tablespoons of chopped green onions and a little melted butter drizzled over the top.
Serve it immediately while the sauce is rich and creamy, with plenty of that savory Double Pepper Cow Cover flavor in every spoonful.
This creamed corn pairs perfectly with smoked brisket, grilled steaks, BBQ chicken, ribs, or just about anything coming off the grill.
Sweet corn, rich cream, melted cream cheese, and Parmesan come together to make a side dish that's simple, comforting, and loaded with flavor.
The Kosmos Q Double Pepper Cow Cover adds a savory, peppery kick that takes classic creamed corn to another level, while the optional honey balances everything with a touch of sweetness.
It's quick enough for a weeknight dinner but tasty enough to earn a spot at your next backyard BBQ or holiday spread.
Fire up the skillet, grab your favorite BBQ, and serve up a batch of this Creamed Corn.
Catch you on the next recipe!
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