The Easiest Creamed Corn
Creamy and satisfying, this creamed corn is ready in less than 15 minutes! All you need is 3 main ingredients and a few seasonings you probably have on hand!
Ingredients
- 20 oz sweet corn kernels fresh or frozen Note 1
- 1 cup heavy cream
- 1 tablespoon cornstarch
- 1 teaspoon dried parsley
- 1 teaspoon coarse kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
Instructions
- In a medium saucepan, combine corn and heavy cream and bring it to a boil over medium-high heat, 8-10 minutes.
- In a small dish, mix cornstarch with 2 tablespoons of water until smooth.
- Add the cornstarch mixture into a boiling corn mixture.
- Add the seasonings, reduce the heat to medium, and cook until desired thickness, 3-5 minutes.
Notes
Note 1: Fresh sweet corn (5 ears) is the best when in season, but frozen sweet corn kernels work just as well. If using frozen corn, be sure to thaw it. I don't recommend canned corn.
Storing Tips:
- Let leftover creamed corn cool to room temperature. Then, store it in an airtight container in the refrigerator for up to 3 days.
- To reheat, transfer leftovers to a saucepan and warm on the stove over low heat until warmed through, stirring occasionally.
- I don’t recommend freezing creamed corn.
- Let leftover creamed corn cool to room temperature. Then, store it in an airtight container in the refrigerator for up to 3 days.
- To reheat, transfer leftovers to a saucepan and warm on the stove over low heat until warmed through, stirring occasionally.
- I don’t recommend freezing creamed corn.
Nutrition
Serving: 1servingCalories: 232kcalCarbohydrates: 22gProtein: 4gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 400mgPotassium: 249mgFiber: 2gSugar: 5gVitamin A: 873IUVitamin C: 5mgCalcium: 30mgIron: 1mg
* Disclaimer: All nutrition information are estimates only.
