Hearty & Wholesome Skillet Creamed Corn with Turkey
A comforting and savory one-pan meal featuring lean ground turkey and sweet corn kernels, simmered in a rich, creamy sauce with cream cheese and Parmesan. This easy-to-make dish is perfect for a satisfying weeknight dinner.
Equipment
- Large, oven-safe skillet
- Spoon
Ingredients
Main Ingredients
- 1 lb Ground Turkey (lean or regular)
- 1 tbsp Olive Oil (optional, for regular ground turkey)
- 1 tbsp Butter (unsalted recommended)
- 1 Yellow Onion finely diced
- 3 cloves Garlic minced
- 16 oz Frozen Corn Kernels (no need to thaw)
- 1/2 cup Heavy Cream
- 4 oz Cream Cheese (full-fat for best results)
- 1/2 cup Parmesan Cheese freshly grated
- Salt to taste
- Black Pepper freshly ground, to taste
- 1 tsp Smoked Paprika
- 1/2 tsp Chili Powder (optional, for a subtle kick)
- Fresh Parsley chopped (for garnish, optional)
Instructions
Instructions
- In a large skillet, cook ground turkey with olive oil (if using) over medium-high heat, breaking it up until no longer pink. Season with salt, pepper, smoked paprika, and chili powder (if using); then remove and set aside.
- In the same skillet, melt butter over medium heat, then sauté diced onion for 3-5 minutes until softened. Add minced garlic and cook for another minute until fragrant.
- Stir in frozen corn kernels and cook for 5-7 minutes, stirring occasionally, until tender.
- Reduce heat to low, then add heavy cream and cream cheese, stirring constantly until the cream cheese is fully melted and incorporated into a smooth sauce.
- Stir in the grated Parmesan cheese until it is just melted.
- Return the cooked ground turkey to the skillet with the creamy corn mixture and stir gently to combine.
- Allow the mixture to gently simmer for 2-3 minutes, letting the flavors meld and the sauce slightly thicken.
- Taste and adjust seasonings (salt, pepper) as needed before serving.
- Garnish with fresh chopped parsley just before serving.
Notes
For a richer flavor, use regular ground turkey and adjust olive oil as needed. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.