Rudy's Country Store creamed corn.

[timothy]

1 pint heavy cream
4 ounces cream cheese
16 ounces corn frozen
2 t sugar
1 t salt
black pepper

In a medium saucepan over medium heat, combine heavy cream and cream cheese.
Stir until well blended and the sauce is smooth and creamy.
Add corn kernels, stir and heat until warmed through.
Add salt and sugar, stir.
Serve with fresh cracked pepper.

Source: CopyKatRecipies

 

[Rich Dahl]

Tim, I really like creamed corn. The problem is the canned stuff is way too salty for me.
This will be perfect as I can control the salt.
Thanks for sharing it.

 

[timothy]

We made it for Labor day and everyone liked it.
I doubled the recipe and used 1 pint cream and 1 half & half.
The price of heavy cream around here is crazy high.