Classic Creamed Corn
A warm and inviting dish that combines sweet, buttery fresh corn with creamy elements, perfect for family gatherings or weeknight dinners.
Equipment
- Large Skillet
- Sharp Knife
- Mixing Bowl
Ingredients
Ingredients
- 4 cups Fresh Corn Kernels Can be cut from about 6 ears of corn or use thawed frozen corn.
- 4 tablespoons Unsalted Butter Adds richness and depth.
- 1 cup Heavy Cream Essential for creamy consistency.
- ½ cup Whole Milk Balances the creaminess.
- 1 teaspoon Salt Enhances flavors.
- ½ teaspoon Black Pepper Adds a hint of spice.
- 1 tablespoon Granulated Sugar Optional, enhances sweetness.
- 2 tablespoons Chives or Parsley For garnish.
Instructions
- Prepare the corn by cutting kernels off the cob or thawing frozen corn.
- Melt the butter in a large skillet over medium heat.
- Add the corn to the skillet and stir for about 5 minutes until slightly softened.
- Pour in the heavy cream and milk, stirring to combine, and simmer on low heat for about 10 minutes.
- Season with salt and pepper, and add sugar if desired. Cook for an additional 5-10 minutes until thickened.
- Remove from heat and stir in chopped chives or parsley.
- Transfer to a serving bowl and serve hot.
Notes
This dish can be stored in the refrigerator for up to three days. Reheat gently on the stove with a splash of milk.