Homemade Cream-Style Corn
Sweet, rich, and creamy, this homemade cream-style corn is the perfect side dish for any meal.
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
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
Calories: 251kcalCarbohydrates: 23gProtein: 4gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 47mgSodium: 383mgPotassium: 291mgFiber: 2gSugar: 9gVitamin A: 747IUVitamin C: 6mgCalcium: 37mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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