via Southern Living INGREDIENTS 3 Tbls unsalted butter 6 cups fresh corn kernels (about 8 large ears) 4 oz cream cheese, softened 1 tsp black pepper 2 Tbl chopped fresh chives plus more for garnish 8oz hickory-smoked sausage, cut into 1/4" slices 1 Tbl chopped fresh flat-leaf parsley 1 cup chopped sweet onion 1/2 cup half & half 1 3/4 tsp kosher salt, divided 1 tsp olive oil 1# medium size peeled, deveined raw shirmp 1. Melt butter in a large skillet over medium-high. Add corn and onion; cook, stirring occasionally, until tender, 8 minutes. Stir in cream cheese, half-and-half, pepper, and 1 teaspoon of the salt. Cook, stirring constantly, until cream cheese melts, 2 minutes. Stir in chives.