Creamed Corn with Cream Cheese

Instructions:

1. Heat the butter and olive oil in a large skillet or heavy bottomed pot over medium high heat. Note: The oil stops the butter from browning too fast.
2. Add the corn kernels and sauté for 5-7 minutes until the kernels are vibrant golden yellow and smell nutty.
3. Remove approximately 1 cup (155g) of the sautéed corn and place it in a blender with the heavy cream.
4. Blend the mixture on high until completely smooth and velvety.
5. Return the blended corn puree to the skillet with the remaining whole kernels.
6. Stir in the softened cream cheese, sugar, salt, pepper, and paprika. Note: Softening the cheese is key to avoiding clumps.
7. Lower the heat to medium low.
8. Simmer for 5-8 minutes, stirring constantly until the cream cheese is fully incorporated and the sauce is thick.
9. Stir in the whole milk at the very end to reach your desired consistency.