🌽 Creamed Corn
Ingredients
Serves 4–6
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4 cups fresh or frozen corn kernels (about 6 ears fresh corn)
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1 cup heavy cream (or half-and-half for lighter version)
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2 tbsp unsalted butter
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1–2 tbsp sugar (optional, for sweeter corn)
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1 tbsp all-purpose flour (optional, for thicker cream)
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Salt and pepper to taste
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Optional: pinch of cayenne or paprika for subtle spice
Instructions
1. Cook the corn
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If using fresh corn, cut kernels off the cob.
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In a medium skillet over medium heat, melt butter.
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Add corn kernels and cook 3–5 minutes, stirring occasionally, until corn is tender.
2. Make it creamy
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Reduce heat to low. Stir in cream and sugar (if using).
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For a thicker cream, sprinkle flour over the corn and stir well, cooking 2–3 minutes until slightly thickened.
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Season with salt, pepper, and optional spices.
3. Serve
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Serve warm as a side dish with chicken, pork, steak, or holiday meals.
🌟 Tips
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Extra richness: Stir in a little cream cheese or grated Parmesan.
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For a smoother texture: Use an immersion blender or pulse half the corn in a blender before adding cream.
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Make-ahead: Can be made a day in advance and reheated gently over low heat.
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Add herbs: Fresh thyme, chives, or parsley complement the sweetness beautifully.
If you want, I can also give a Southern-style creamed corn version that’s slightly sweeter with a touch of butter and milk for that classic comfort food flavor.
Do you want me to provide that version?
