Blackened Cream Corn
MERMAN'S REVENGE RECIPE
BLACKENED CREAMED CORN
Silky, creamy corn with buttery richness, caramelized flavor and a smoky kick from Merman's Revenge Blackened Seasoning.
LET'S COOK
DIRECTIONS
TOAST THE SEASONING
Melt 1 tablespoon of butter in a large skillet over medium heat. Add the Blackened Seasoning and toast for about 30 seconds, stirring until fragrant.
COOK THE CORN
Add the corn kernels and sauté for 2–3 minutes, allowing some of the kernels to brown slightly for a deeper caramelized flavor.
MAKE THE CREAMY BASE
Push the corn to one side of the skillet. Add the remaining tablespoon of butter and the flour. Cook for about 1 minute, stirring constantly so the flour does not burn.
MAKE IT CREAMY
Gradually whisk in the half and half, stirring constantly until the mixture begins to thicken, about 3–4 minutes. Stir the corn back into the sauce, then add the cream cheese and sugar.
SIMMER
Reduce the heat to low and simmer gently for 5–6 minutes, stirring often, until the corn is thick, creamy and luscious.
FINISH & SERVE
Stir in the optional tablespoon of butter for extra shine and richness. Taste and add more Blackened Seasoning if desired. Transfer to a serving dish and finish with Parmesan, a light dusting of seasoning and a squeeze of lemon or lime. Serve warm.
MADE WITH
BLACKENED SEASONING
Bold and savory with garlic, herbs and Fresh From Florida lime. It brings smoky, seasoned flavor to seafood, vegetables and this creamy corn side.
EXPLORE BLACKENED →
GOOD TO KNOW
TIPS FROM
THE MERMAN
MAKE IT SMOKIER
Add ½ teaspoon of liquid smoke or use fire-roasted corn for an even deeper smoky flavor.
MAKE IT EXTRA CREAMY
Blend half of the finished corn mixture, then stir it back into the skillet for an even smoother texture.
MAKE IT AHEAD
Prepare the dish a day ahead and refrigerate. When reheating, add a splash of milk to bring the creamy texture back.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Follow along and see how this recipe comes together from prep to plate.
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