Go Back
- 4 cups fresh or frozen corn kernels - 1/2 cup unsalted butter - 1/4 cup heavy cream - 1/4 cup cream cheese, softened - 2 tablespoons granulated sugar - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons fresh chives, chopped (for garnish) Each ingredient in this recipe plays a key role. Fresh or frozen corn gives a sweet and juicy base. Unsalted butter adds richness and flavor. Heavy cream and cream cheese make the dish creamy and smooth. Granulated sugar balances the flavors and enhances sweetness. Garlic and onion powders add depth. Smoked paprika gives a subtle warmth. Salt and pepper enhance all the flavors. Chives add a fresh touch at the end. You can swap fresh corn with canned corn, but drain it first. If you want a lighter dish, use half-and-half instead of heavy cream. Cream cheese can be replaced with sour cream for a tangy twist. For a vegan version, use plant-based butter and cream. If you don’t have smoked paprika, regular paprika works well too. To begin, gather all your ingredients. You will need: - 4 cups fresh or frozen corn kernels - 1/2 cup unsalted butter - 1/4 cup heavy cream - 1/4 cup cream cheese, softened - 2 tablespoons granulated sugar - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons fresh chives, chopped (for garnish) Make sure the cream cheese is at room temperature. This helps it blend smoothly into the corn. If using frozen corn, thaw it first. Start by melting the butter in a large skillet over medium heat. Let it bubble gently. Do not let it brown. Next, add the corn kernels to the skillet. Stir gently to coat them in the melted butter. Pour in the heavy cream and add the softened cream cheese. Stir until the cream cheese melts and mixes well. Then, add the sugar, garlic powder, onion powder, and smoked paprika. Season with salt and pepper to taste. Mix everything together so the flavors blend. Turn the heat down to low and let the corn simmer for about 5 to 7 minutes. Stir occasionally. You want the corn hot and the sauce to thicken slightly. When done, you can squeeze a bit of lemon juice for a fresh taste, but this is optional. To ensure a creamy and smooth texture, always stir well when adding the cream and cream cheese. If your mixture seems too thick, add a splash more heavy cream. If it feels too thin, let it simmer a bit longer. Garnishing with fresh chives adds color and flavor. For best results, serve the creamed corn warm right after cooking. This dish pairs well with grilled meats or as a side for any meal. For the full recipe, refer to the earlier section. Enjoy your cooking! To make the best creamed corn, start with good heat. Melt the butter in a large skillet over medium heat. Keep an eye on it; you want it to bubble gently. Add the corn, stirring to coat each kernel. Pour in the heavy cream and cream cheese next. Stir until the cream cheese melts smoothly into the mix. This creates a rich, creamy base. Simmer everything together on low heat. This step helps the flavors blend and the sauce thicken. To take your creamed corn to the next level, think about adding herbs or spices. Garlic powder and onion powder give great flavor. Smoked paprika adds a smoky touch. You might also try herbs like thyme or parsley for freshness. For a kick, add a pinch of cayenne pepper. If you want a zestier flavor, a squeeze of lemon juice brightens the dish. Don’t hesitate to play with flavors to suit your taste. Avoid cooking the corn at too high of a heat. This can burn the butter and spoil the taste. Also, don’t skip the sugar. It balances the creaminess of the dish. Be careful when adding salt and pepper; taste as you go. Mixing too quickly can result in lumps, especially with cream cheese. Lastly, don’t rush the simmering step. Letting it simmer helps the sauce thicken and the flavors develop. Keep these tips in mind for a delicious Cowboy Butter Creamed Corn. If you want the full recipe, check it out in the main article. {{image_2}} You can boost the flavor of cowboy butter creamed corn by adding more ingredients. Crumbled bacon adds a nice crunch and a smoky taste. Just fry the bacon until crispy, then mix it in at the end. You can also stir in shredded cheese for creaminess. Cheddar or Monterey Jack works great. These additions make the dish richer and more satisfying. If you want a vegetarian or vegan option, you can easily swap some ingredients. Use plant-based butter instead of regular butter. For the cream, try coconut cream or a nut-based cream. You can also replace the cream cheese with a vegan cream cheese. These changes keep the dish creamy and delicious without using animal products. You can change the dish with seasonal ingredients. In summer, fresh herbs like basil or cilantro can brighten the flavor. You can also mix in diced tomatoes for a fresh twist. In the fall, add roasted butternut squash for a sweet taste. These seasonal variations keep the recipe exciting all year round! To keep your Cowboy Butter Creamed Corn fresh, store it in an airtight container. Make sure it cools to room temperature first. It will stay good in the fridge for up to four days. Label the container with the date to track freshness. Freezing is a great option if you want to save some for later. Pour the cooled creamed corn into freezer-safe bags or containers. Leave some space at the top, as the corn will expand when frozen. It can last up to three months in the freezer. When you’re ready to eat it, just thaw it in the fridge overnight. Reheating is simple. You can use the stovetop or microwave. For the stovetop, add a splash of water or milk to the pan and heat it gently over low heat, stirring often. In the microwave, place it in a bowl and cover it with a damp paper towel. Heat in short bursts, stirring in between, until it’s hot. Enjoy your delicious creamed corn again! Cowboy butter is a rich and flavorful sauce. It combines butter, garlic, and spices. This sauce adds a kick to many dishes. People use it as a dip or drizzle. It makes everything taste better, especially corn! Yes, you can use canned corn. Canned corn saves time and is easy to find. Just drain and rinse it before adding to the pan. The flavor will still be tasty. However, fresh or frozen corn gives a crunchier texture. To spice it up, add diced jalapeños or red pepper flakes. You can adjust the heat to your liking. Start with a little, then taste and add more if needed. This gives your creamed corn a fun twist! Cowboy butter creamed corn pairs great with grilled meats. Try it with steak, chicken, or barbecue ribs. It also works well as a side with a big salad. You can serve it at cookouts or family dinners. For the complete recipe, check out the Full Recipe section above. It guides you through every step. Enjoy making this easy and delicious dish! This blog post covers all you need for Cowboy Butter Creamed Corn. We explored ingredients, explained their roles, and suggested alternatives. You learned step-by-step preparation and cooking methods. We included tips for perfect texture and flavor along with mistakes to avoid. Variations show how to adapt for different tastes, plus storage tips help keep your dish fresh. With the frequently asked questions, you can dive even deeper. Now, you are ready to make a delicious dish that everyone will love. Enjoy your cooking journey!

Cowboy Butter Creamed Corn

Indulge in the delightful flavors of Cowboy Butter Creamed Corn, a must-try side dish that brings a taste of the Wild West to your table! With sweet corn, creamy butter, and a hint of spices, this recipe is quick and easy, perfect for any meal. Ready in just 20 minutes, it’s sure to impress your family and friends. Click through to explore the full recipe and elevate your next gathering with this delicious treat!
Print Recipe Pin Recipe

Ingredients
  

4 cups fresh or frozen corn kernels

1/2 cup unsalted butter

1/4 cup heavy cream

1/4 cup cream cheese, softened

2 tablespoons granulated sugar

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons fresh chives, chopped (for garnish)

Instructions
 

In a large skillet over medium heat, melt the butter. Allow it to bubble lightly but not brown.

    Add the corn to the skillet, stirring gently to coat the kernels with the melted butter.

      Pour in the heavy cream and add the cream cheese, stirring until the cream cheese is fully melted and incorporated into the mixture.

        Sprinkle in the granulated sugar, garlic powder, onion powder, smoked paprika, and season with salt and pepper to taste. Stir well to ensure everything is evenly distributed.

          Reduce the heat to low and let the corn simmer for about 5-7 minutes, stirring occasionally until the corn is heated through and the sauce thickens slightly.

            Once cooked, remove from heat and zest a little lemon juice (optional) for added brightness.

              Garnish with freshly chopped chives before serving.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 6

                  - Presentation Tips: Serve the creamed corn in a rustic wooden bowl, garnished with additional chives and a pat of butter on top for a finishing touch.