Creamed Corn
Sweet corn kernels cooked in a rich, creamy sauce made from scratch. Far better than the canned version, this Southern classic comes together in under twenty minutes.
Ingredients
- 4 cups corn kernels, fresh or frozen
- 2 tbsp unsalted butter
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 2 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
- 2 tsp cornstarch
Instructions
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1
Thaw frozen corn or cut fresh kernels from the cob. You will need 4 cups corn kernels.
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2
Melt 2 tbsp unsalted butter in a medium saucepan over medium heat. Add the corn and cook for 3-4 minutes, stirring.
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3
Add 1/2 cup heavy cream, 1/2 cup whole milk, 2 tsp sugar, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Bring to a gentle simmer.
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4
Whisk 2 tsp cornstarch with 1 tablespoon cold water until smooth. Pour into the corn mixture while stirring.
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5
Cook, stirring often, for 5-7 minutes until thickened and corn is tender. Taste and adjust seasoning. Serve hot.