My husband likes creamed corn, but it is difficult finding a recipe that doesn’t include sour cream or mayo, so here is my take! The addition of the chili powder gives it a nice kick.
1/4-1/2 cup half and half
5 ears of fresh corn, kernels removed*
2 tbs of butter
1/4-1/2 tsp of chili powder
1/8 tsp of salt
Fresh cracked pepper
Melt butter in small sauce pot over medium low heat. Add the rest of ingredients. Turn heat to medium-high until sauce begins to bubble, then turn heat to medium and let simmer for 10-15 minutes until sauce has thickened and reduced by at least 1/2. Serve!
*Boil ears of corn in a large stockpot for ten minutes, then remove kernels after corn has cooled slightly. You can also use leftover grilled corn which would be yummy.