Creamed Corn
This easy to make from scratch side dish brings out the fresh summer sweetness of everyone's favorite vegetable.
Ingredients
- 4 ears fresh corn, husks removed
- ½ cup heavy cream
- 1 tsp salt
- 1 tbsp sugar
- ½ tsp black pepper
- 1 tbsp butter
- ¼ cup half & half or whole milk
- 1 tbsp flour
Instructions
- Bring a large pot of water to a boil over high heat. Cook corn cobs for 3-4 minutes until crisp tender.
- While the corn is cooking place ice and water in a large bowl. Set aside.
- Remove corn and place cobs in the ice bath to stop the cooking process.
- Once the corn has cooled, use a sharp knife to remove the corn kernels from each cob.
- In a small bowl, stir together half & half and flour. Stir until smooth and no lumps remain. Set aside.
- In a large pot, melt butter over medium heat.
- Add heavy cream, sugar, and salt to the melted butter.
- Add corn and black pepper.
- Stir the ingredients together and bring the mixture to a low simmer, stirring occasionally, about 3-4 minutes until sauce and corn are heated through.
- Stir in the reserved flour/half & half mixture.
- Continue to cook over medium heat until sauce thickens, stirring constantly, about 3-4 minutes.
- Serve hot.
Notes
TIP: Frozen, thawed corn can be substituted for the fresh corn.