Well, the BBQ Turkey Burgers I posted last week were very well received. I am going to go out on a limb and say it was all that cheesy goodness on top that drew people in. But it wasn’t just the delicious cheese, juicy burger, or savory BBQ sauce that made that meal. The side dish really set that already amazing burger over the top. That side dish was creamed corn. No wait! Stop! Don’t click away. This isn’t your mushy, sodium laden, canned creamed corn. This is homemade, creamy, corny, goodness. I promise. And even better, it’s easy!
Here’s a few notes about this recipe. First, I had a bag of roasted corn from Trader Joes and it was an awesome addition, but I don’t think it’s a make or break for the recipe. If you have it, use it, you’ll like it. If you don’t, no worries, it will still be awesome. Second, the recipe I used called for a crockpot. A crockpot would be great if you’re the type of person that plans ahead and can remember to put everything in the crockpot. Some people I know aren’t like that… I used a dutch oven. Bellow I’ll tell you how to do both ways just keep in mind that my personal experience was with the dutch oven. Third, I used frozen corn. Fresh would be even more delicious, but also a lot of work. Your call. Finally, I cut the recipe in half and it still made a ton (and I will list it below as I made it, if you need more you can double it). Now to the recipe!
(Adapted from Bluebonnets and Brownies)
2 1/2 pounds frozen sweet corn (it was 2 1/2 bags for me or 5 cups if using fresh)
1 8 oz block cream cheese, diced into 1 inch squares
1/2 stick (2 oz) butter
1/2 cup greek yogurt
2 Tbsp heavy whipping cream
2 Tbsp of sugar
1 tsp black pepper
1/2 tsp salt
Preheat oven to 350 degrees.
Place all ingredients in a dutch oven or oven-proof pot, over medium-high heat. Bring to a simmer and cook until all cream ingredients are melted and smooth, stirring occasionally.
Cover the pot with a lid and bake for 30 minutes.
Crockpot instructions – throw everything in the crockpot and cook on low for 4 hours.