Creamed Corn With Chili And Scallions

Name: Creamed Corn With Chili And Scallions
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 (15 oz) cans whole kernel corn, drained and rinsed; 6 oz room temperature full-fat cream cheese, cubed; 2 tbsp unsalted butter, cubed and softened; 2 tbsp heavy cream; ½ tbsp granulated sugar; ¼ tsp kosher salt; ¼ cup chopped scallions; 1 tsp chili powder

This creamed corn combines whole kernel corn with cream cheese, butter, and heavy cream for a decadent side dish, brightened by fresh scallions and finished with a kick of chili powder for heat.

🌍American 🥗Vegetarian 🏷️10 ingredients or less 🏷️10 min prep 🏷️Sides 🏷️Suvie

Total

1h 10m

Servings

8

Difficulty

Medium

Est. Cost

$17–$28

Recipe Source

View original recipe

From Recette Magazine

Ingredients

2 (15 oz) cans whole kernel corn, drained and rinsed
6 oz room temperature full-fat cream cheese, cubed
2 tbsp unsalted butter, cubed and softened
2 tbsp heavy cream
½ tbsp granulated sugar
¼ tsp kosher salt
¼ cup chopped scallions
1 tsp chili powder

8 Ingredients

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Instructions

1
In a large bowl, combine all ingredients with a spatula until fully incorporated.
2
Pour into Suvie pan and insert pan into your Suvie, input settings, and cook now or schedule.
3
Bottom Zone: Slow Cook High for 1 hour
4
After the cook, remove pan from Suvie and stir to reincorporate. To serve, divide corn between bowls and top with scallions and chili powder.

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Tips & Notes

Pro tips

Drain and rinse canned corn thoroughly to remove excess liquid and prevent a watery finished dish.
Use room-temperature cream cheese cubed small so it melts smoothly into the warm corn without lumping.
Stir in scallions after removing from heat to preserve their fresh bite and bright color.
Taste before serving and adjust salt and chili powder—both intensify as the dish sits.

Substitutions

Heavy cream → half-and-half or whole milk (sauce will be slightly thinner)
Cream cheese → mascarpone or sour cream (use 4–5 oz for similar richness)
Unsalted butter → salted butter (reduce added salt to ⅛ tsp)
Scallions → fresh chives or green onion tops (same amount, added fresh off heat)