Name: Homemade Cream-Style Corn
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Southern
Ingredients: 4 ears corn, shucked, silks removed; 3 tablespoons salted butter; 2 tablespoons flour; 1/3 cup heavy cream; 2 teaspoons granulated sugar (or to taste); 1/2 teaspoon kosher salt or to taste; 1/4 cup whole milk, or more as needed; Freshly ground black pepper to taste

Homemade Cream-Style Corn

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Sweet, rich, and creamy, this homemade cream-style corn is the perfect side dish for any meal.

Author: Diana Rattray
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Stovetop
Cuisine: Southern

Ingredients

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4 ears corn, shucked, silks removed
3 tablespoons salted butter
2 tablespoons flour
1/3 cup heavy cream
2 teaspoons granulated sugar (or to taste)
1/2 teaspoon kosher salt or to taste
1/4 cup whole milk, or more as needed
Freshly ground black pepper to taste

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Instructions

Prepare the corn: Cut the kernels from the cob, then use the back of a spoon or knife to scrape out any remaining corn and creamy liquid. You should have about 3 cups of corn.

Pulse about 3/4 cup of the corn kernels in a food processor and then add them back to the bowl. I use a bullet blender.
Make the roux: Melt the butter in a large skillet over medium heat. When the butter is sizzling, add the flour and cook, stirring, for 2 minutes. Add the cream and stir until smooth.
Finish the dish: Add the corn, sugar, salt, and the milk. Stirring frequently, cook for about 6 minutes or until the mixture is thickened. If too thick, add a little more milk or cream.

Nutrition

Serving Size:
Calories: 262
Sugar: 12.1 g
Sodium: 254.3 mg
Fat: 14.2 g
Carbohydrates: 33.2 g
Fiber: 3.1 g
Protein: 6 g

Find it online: https://classic-recipes.com/homemade-cream-style-corn/