Creamed Corn
The creamiest creamed corn made with fresh or frozen corn is a comforting side dish that goes from summer barbecues to the Thanksgiving table.
Servings: 10 servings
Ingredients
Instructions
- If you are using fresh off the cob corn kernels you will need to par-cook the kernels briefly first. I do this in a large bowl in the microwave. Add a splash of water and cover the bowl. Microwave on high for 5-6 minutes, stirring once or twice during cooking. Drain and proceed with the recipe.If you are using frozen corn, you can use from frozen, or leave on the counter to thaw first. Frozen corn has already been flash cooked.
- Put everything into a Dutch oven or large skillet and set over medium heat.
- Stir often as the sauce melts. If you are using frozen corn this will take quite a bit longer.
- Once the corn is hot and the sauce is creamy, cook gently until you are sure everything is hot throughout. Add more cream (or milk) if you would like a looser sauce. Taste to adjust the salt and nutmeg.
- Serve hot, with fresh cracked black pepper and fresh thyme or basil as a garnish.
- Leftovers can be reheated gently on the stove. Add more cream (or milk) to thin the sauce.
Notes
Delicious add-ins:
- minced jalapeños
- crumbled bacon
- diced ham
- pimientos
- minced onion
Nutrition
Calories: 221 kcal · Carbohydrates: 19 g · Protein: 4 g · Fat: 16 g · Saturated Fat: 9 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Trans Fat: 0.2 g · Cholesterol: 42 mg · Sodium: 458 mg · Potassium: 187 mg · Fiber: 2 g · Sugar: 7 g · Vitamin A: 585 IU · Vitamin C: 2 mg · Calcium: 31 mg · Iron: 0.3 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
Did You Make This?We love seeing what you've made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.