Creamed Corn Fall Side Dish
A creamy, sweet corn dish perfect for autumn, ideal as a side for roasted meats or veggie platters.
Equipment
- large saucepan
Ingredients
Main Ingredients
- 4 cups fresh or frozen corn Ensure to use fresh corn for best flavor, or frozen if preferred.
- 1 cup heavy cream Can substitute with half-and-half or coconut milk for a lighter or dairy-free version.
- ½ cup milk
- 4 tablespoons unsalted butter For best flavor, avoid browning.
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ cup grated Parmesan cheese Optional topping for added flavor.
Instructions
Preparation
- If using fresh corn, remove the kernels from the cob. For frozen corn, measure out 4 cups and set aside.
- In a large saucepan, melt the unsalted butter over medium heat. Allow it to bubble slightly but not brown.
- Stir the corn into the melted butter, mixing well. Cook for about 5 minutes until heated through and tender.
- Slowly pour in the heavy cream and milk, stirring continuously until well combined.
- Add the salt, black pepper, garlic powder, and onion powder. Mix well and simmer for 10-15 minutes, stirring occasionally, until thickened to your liking.
- If using Parmesan cheese, stir it in at the end for a burst of flavor. Let it melt completely before serving.
- Ladle the creamed corn into a serving dish and enjoy warm with your favorite main courses.
Notes
Store in an airtight container in the fridge for up to 3 days. Can be frozen for a month. Reheat on the stovetop, adding milk or cream if necessary to restore consistency.
Nutrition
Serving: 1cupCalories: 200kcal
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