Delicious Cream Corn
Indulge in the rich, comforting flavors of this classic Delicious Cream Corn recipe, a surefire crowd-pleaser perfect for any occasion. Made with tender sweet corn kernels simmered in a velvety blend of heavy cream, milk, and butter, this dish strikes the perfect balance of savory and slightly sweet. The secret lies in its luscious roux-based sauce, thickened with all-purpose flour and enhanced with just a hint of sugar for a delightful depth of flavor. Ready in just 30 minutes, it's a quick and easy side dish that pairs beautifully with roasted meats, grilled vegetables, or holiday feasts. Garnish with fresh parsley for a pop of color and freshness, and serve warm for a dish that’s guaranteed to have everyone reaching for seconds. Whether you're using fresh, frozen, or canned corn, this cream corn recipe is a versatile and irresistible addition to your dinner table.
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Recipe Information
Ingredients
- 4 cups Sweet corn kernels (fresh, frozen, or canned)
- 1 cup Heavy cream
- 4 tablespoons Unsalted butter
- 2 tablespoons Granulated sugar
- 2 tablespoons All-purpose flour
- 1 cup Milk
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper (optional, for taste)
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
If using fresh corn, shuck the ears and remove the kernels with a sharp knife. If using frozen corn, thaw it completely. If using canned corn, drain and rinse well. Set aside.
In a large saucepan or skillet, melt the butter over medium heat.
Add the sugar and cook for 1-2 minutes until the sugar starts to dissolve into the melted butter.
Sprinkle in the flour and whisk constantly to create a roux. Cook for about 1-2 minutes until the mixture starts to bubble and forms a paste.
Slowly whisk in the milk and heavy cream, making sure there are no lumps. Bring the mixture to a gentle simmer, stirring frequently.
Add the corn kernels to the saucepan. Stir to coat the corn evenly with the creamy sauce.
Season with salt and black pepper (if using). Reduce the heat to low and let the mixture cook for 10-15 minutes, stirring occasionally, until the sauce thickens and coats the corn.
Taste and adjust seasoning as needed. If the sauce is too thick, you can add a small amount of milk to reach your desired consistency.
Remove the cream corn from the heat and transfer it to a serving dish.
Garnish with freshly chopped parsley if desired, and serve warm alongside your favorite main dishes.
Nutrition Facts
Calories |
2134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.0 g | 183% | |
| Saturated Fat | 83.8 g | 419% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 1242 mg | 54% | |
| Total Carbohydrate | 186.6 g | 68% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 88.5 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 324 mg | 25% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 2331 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
