I use Schwans frozen corn - it's really good quality and super sweet, a perfect balance for this recipe that has some spice to it. But obviously, if it's peak corn season, use fresh, just lower your cook time a minute.
3 cups frozen sweet corn
1/2 cup whole milk
4 ounces cream cheese
1/4 cup unsalted butter
1 and 1/2 teaspoons sugar
1/2 teaspoon pepper
1/2 teaspoon salt (if all you have is salted butter reduce to 1/4 tsp).
1/8 to 1/4 tsp. cayenne pepper (1/4 makes it fairly spicy)
2 pinches nutmeg
Topping - a handful of crumbled buttered cornbread and chives (optional)
Oh look, crumbs on the floor - let's call HooverDog!
I'll get right on that Mom!
Cube the cream cheese and butter and melt in a saucepan over medium-high heat. Add the milk and stir constantly until the mixture is smooth. Reduce heat to medim and add the sugar, spices, and corn.
Stir constantly until corn is heated (about 5 minutes and it should NOT come to a full boil - if it does remove from heat and lower temp before finishing)
Top with a handful of cornbread crumbs and onion. (I crumble and mix the cornbread with a little melted butter and pop it under the broiler for a half a minute._