Southern Style Creamed Corn
A classic Southern side dish, creamy, sweet, and comforting. This version uses simple ingredients and is easy to make.
6
ears of corn-shucked
2 cups
frozen corn kernels
1/2 cup
heavy cream
4 tbsp
butter
1 tsp
salt
See all 7 ingredients ↓
A classic Southern side dish, creamy, sweet, and comforting. This version uses simple ingredients and is easy to make.
Instructions
- Shuck the corn and cut the kernels from the cobs. Add the kernels to a large pot.
- Add the frozen corn to the pot.
- Add the butter, heavy cream, salt, pepper, and sugar to the pot.
- Bring to a simmer over medium heat, stirring frequently.
- Reduce heat to low and simmer for 20-25 minutes, or until the corn is tender and the sauce has thickened, stirring occasionally.
- Serve warm.
-
6
1440
ears of corn-shucked
-
2 cups
480
frozen corn kernels
-
1/2 cup
113
heavy cream
-
4 tbsp
57
butter
-
1 tsp
5
salt
-
1/2 tsp
2.5
black pepper
-
1 tbsp
15
sugar
Equipment
- Large pot
- Knife
- Cutting board
Instructions
- Shuck the corn and cut the kernels from the cobs. Add the kernels to a large pot.
- Add the frozen corn to the pot.
- Add the butter, heavy cream, salt, pepper, and sugar to the pot.
- Bring to a simmer over medium heat, stirring frequently.
- Reduce heat to low and simmer for 20-25 minutes, or until the corn is tender and the sauce has thickened, stirring occasionally.
- Serve warm.
Nutrition per serving
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