Sour Cream Corn
Indulge in the comforting and creamy delight of Sour Cream Corn, a quick and easy side dish that's perfect for any occasion! This recipe combines tender corn kernels—whether fresh, frozen, or canned—with a luscious homemade sauce made from sour cream, milk, and melted cheddar cheese. A touch of sugar balances the natural sweetness of the corn, while a simple roux ensures the sauce is irresistibly rich and velvety. In just 25 minutes, you’ll have a crowd-pleasing dish that’s versatile enough to complement weeknight dinners or holiday feasts. Garnish with fresh parsley for an extra pop of color and freshness. Bursting with flavor and cheesy goodness, Sour Cream Corn is sure to be a hit at your table! Keywords: sour cream corn recipe, creamy corn side dish, cheesy corn with sour cream.
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Recipe Information
Ingredients
- 4 cups corn kernels (fresh, frozen, or canned)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 teaspoon sugar
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
If using frozen corn, thaw it first. If using canned corn, drain and rinse under cold water. Set aside.
In a medium saucepan, melt the butter over medium heat.
Sprinkle the all-purpose flour into the melted butter and whisk constantly for 1-2 minutes to form a roux. It should appear golden and smooth.
Slowly pour in the milk while continuing to whisk to ensure there are no lumps. Cook for 2-3 minutes or until the mixture begins to thicken.
Reduce the heat to low and stir in the sour cream until fully integrated into the sauce.
Add the shredded cheddar cheese, stirring continuously until the cheese is melted and the sauce is smooth.
Stir in the sugar, salt, and black pepper to balance the flavors.
Add the corn kernels to the saucepan and mix until the kernels are fully coated in the creamy sauce.
Cook over low heat, stirring occasionally, for 5-7 minutes or until the corn is heated through and the dish is creamy.
Taste and adjust seasoning if necessary. Add more salt or pepper to your preference.
Transfer the Sour Cream Corn to a serving dish and garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
1996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.1 g | 155% | |
| Saturated Fat | 73.4 g | 367% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 2280 mg | 99% | |
| Total Carbohydrate | 199.4 g | 73% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 81.6 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1446 mg | 111% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2580 mg | 55% | |
*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.
