Creamed Corn
Creamed Corn is a classic customizable side dish that is perfect for holiday meals or served alongside grilled meats or other savory dishes.
Servings: 8 servings
Equipment
Ingredients
- 2 bags frozen corn kernels, thawed and drained 10 oz. each
- 1 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons granulated sugar
- 1 teaspoon salt more or less to taste
- ¼ teaspoon ground black pepper more or less to taste
- ½ cup milk
- 2 tablespoons all-purpose flour
Instructions
- In a skillet over medium heat, combine the corn, heavy cream, butter, sugar, salt, and pepper. Cook, occasionally stirring, until the butter is melted.
- Meanwhile, in a small bowl, whisk the milk and flour together until smooth.
- Add the milk mixture to the corn mixture in the skillet and continue to cook, stirring constantly, until the sauce thickens and the corn is heated through about 4-5 minutes.
- Remove from the heat. Serve immediately.
Notes
- 2 cans of whole-kernel corn, rinsed and drained, can be used in place of the frozen corn. You can also use about 4 cups of fresh corn removed from the cob.
- Make this dish gluten-free by using one tablespoon of cornstarch in place of the flour.
- If you have leftovers, allow them to cool and then transfer them to an airtight container. Refrigerate it for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to restore its creamy consistency if needed.
- You can freeze Creamed Corn for longer storage. Allow it to cool completely, transfer it to a freezer-safe container, and freeze for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.
Nutrition
Calories: 222kcal | Carbohydrates: 21g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 43mg | Sodium: 328mg | Potassium: 209mg | Fiber: 2g | Sugar: 8g | Vitamin A: 736IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 0.4mg
