Description
A creamy, comforting side dish of sweet corn cooked in a milky sauce — made either with heavy cream & flour or a lighter version with cream cheese and milk.
Ingredients
- Version 1 (Classic Rich): 2 (10‑oz) packages frozen corn, thawed
- 1 cup heavy cream
- 1/2 cup whole milk
- 2 tbsp butter
- 2 tbsp all‑purpose flour
- 1 tbsp granulated sugar
- Salt & black pepper to taste
- ¼ cup freshly grated Parmesan cheese
- Version 2 (Lighter / Cream Cheese style): 2 × 16 oz frozen corn, thawed
- 2 tbsp butter
- 4 oz cream cheese
- ½ cup milk<!–
- ½ cup shredded cheddar cheese
- Salt, pepper, garlic powder (optional)
Instructions
- Classic Rich Method:
- In a skillet over medium heat, combine corn, heavy cream, butter, sugar, salt, and pepper. Cook, stirring, until butter melts (~3‑5 min). :contentReference[oaicite:0]{index=0}
- Meanwhile, whisk milk + flour together until smooth. :contentReference[oaicite:1]{index=1}
- Whisk the milk‑flour mixture into the corn mixture. Continue cooking, stirring constantly, until thickened (~4 min). :contentReference[oaicite:2]{index=2}
- Remove from heat and stir in the Parmesan until melted. Serve hot.
- Lighter / Cream Cheese Method:
- In a skillet over medium heat, melt butter, then add the corn, salt, pepper (and garlic powder, if using), and cook ~5 min until corn softens. :contentReference[oaicite:3]{index=3}
- Add cream cheese and milk, bring to a simmer. Stir until sauce thickens (~3‑5 min). :contentReference[oaicite:4]{index=4}
- Remove from heat, stir in cheddar cheese until melted. Serve immediately.
Notes
- If using **fresh corn**, shave kernels off the cob and you can also scrape the milky juices from the cob to add more flavor. :contentReference[oaicite:5]{index=5}
- You can adapt the richness by using half‑and‑half instead of heavy cream, or reduce the cream cheese version’s fat by using low‑fat cheese or milk. :contentReference[oaicite:6]{index=6}
- Creamed corn tends to thicken as it cools; if too thick when reheating, add a splash of milk or cream to loosen. :contentReference[oaicite:7]{index=7}
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently. :contentReference[oaicite:8]{index=8}
- You can also blend or mash a portion of the corn in the classic version to make it extra creamy. :contentReference[oaicite:9]{index=9}
Nutrition
- Serving Size: 1 serving (classic version)
- Calories: 253 kcal (approx) :contentReference[oaicite:10]{index=10}
- Sugar: 7 g :contentReference[oaicite:11]{index=11}
- Sodium: 373 mg :contentReference[oaicite:12]{index=12}
- Fat: 17 g :contentReference[oaicite:13]{index=13}
- Saturated Fat: 10 g :contentReference[oaicite:14]{index=14}
- Unsaturated Fat: (approx) 7 g (non‑saturated) — derived
- Trans Fat: 0.1 g :contentReference[oaicite:15]{index=15}
- Carbohydrates: 25 g :contentReference[oaicite:16]{index=16}
- Fiber: 2 g :contentReference[oaicite:17]{index=17}
- Protein: 5 g :contentReference[oaicite:18]{index=18}
- Cholesterol: 54 mg :contentReference[oaicite:19]{index=19}
