Ingredients
- Corn kernels (fresh, frozen, or canned), 4 cups
- Heavy cream, 1 cup
- Butter, 4 tablespoons
- Yellow onion, finely chopped, 1/2 cup
- Granulated sugar, 1 tablespoon
- Salt, 1 teaspoon
- Black pepper, 1/2 teaspoon
- Fresh chives, chopped, 2 tablespoons
Instructions
- Step 1: If using fresh corn, cut kernels off the cob. If using frozen or canned, thaw or drain the corn well.
- Step 2: Melt butter in a medium saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Step 3: Add the corn kernels, heavy cream, sugar, salt, and pepper to the saucepan.
- Step 4: Bring the mixture to a simmer, then reduce heat to low and cook, stirring occasionally, for 15-20 minutes, or until the corn is tender and the cream has thickened slightly.
- Step 5: Taste and adjust seasoning as needed. Stir in fresh chives just before serving. Serve immediately.
Notes
- Store leftover creamed corn in an airtight container in the refrigerator for up to 3 days.
- For the best flavor, gently reheat leftover creamed corn in a saucepan over low heat, adding a splash of milk or cream if needed to loosen it up.
- Creamed corn makes a wonderful side dish with grilled chicken or pork.
- To deepen the flavor, let the onions caramelize slightly in the butter before adding the other ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American