Creamed Corn
Servings: 6 servings
Calories: 362cal
Equipment
Ingredients
- 16 ounces frozen corn thawed
- 2 Tablespoons unsalted butter
- 1 cup whole milk
- 1 ½ cups heavy whipping cream
- 2 Tablespoons granulated sugar
- 1 teaspoon black pepper
- ½ teaspoon salt
- 2 ½ Tablespoons all purpose flour
Instructions
- In large heavy bottomed skillet combine thawed corn, butter, salt, pepper, and sugar.
- Add heavy cream and bring to a boil over medium-high heat.
- In a medium bowl, whisk together milk and flour. Add mixture to the skillet.
- Bring to a boil then reduce heat to low and simmer for 10 minutes.
Notes
- To help the corn thaw faster, spread it out on a baking sheet. This will create a single layer of corn rather than a mound in a bowl.
- For a smoother consistency, blitz half of the creamed corn in a blender or food processor and add it back to the remaining mixture.
- You can prepare and cook the creamed corn a day or two in advance and store it, once cooled, in an air-tight container kept in the refrigerator.
- Store leftover creamed corn in an air-tight container kept in the refrigerator for up to 3 days.
Nutrition
Serving: 1serving | Calories: 362cal | Carbohydrates: 28g | Protein: 6g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 230mg | Potassium: 349mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1062IU | Vitamin C: 6mg | Calcium: 96mg | Iron: 1mg
