Creamy Cream Corn
A quick and easy cozy side dish featuring sweet corn simmered in butter and cream for a rich, silky texture and comforting flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 4 cups fresh corn kernels (from 5–6 ears) or thawed frozen corn
- 4 tablespoons unsalted butter, softened
- 1 cup heavy cream (full-fat recommended)
- 1/2 cup whole milk
- 1 to 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- Pinch of freshly ground black pepper
- 1 tablespoon all-purpose flour (optional, for thickening)
- 1/2 cup shredded sharp cheddar cheese (optional)
Instructions
- Prepare the corn by cutting kernels off 5-6 ears of fresh corn or thaw and drain frozen corn (about 10 minutes).
- Melt 4 tablespoons of unsalted butter in a large skillet over medium heat until foamy and fragrant (about 2 minutes).
- Add the corn kernels and cook for 3-4 minutes, stirring occasionally, until softening and releasing sweetness.
- In a small bowl, whisk together 1 cup heavy cream and 1/2 cup whole milk. If using flour, sprinkle 1 tablespoon over the cream mixture and whisk until smooth.
- Slowly pour the cream mixture into the skillet with corn, stirring gently to combine. Reduce heat to low and simmer for 8-10 minutes, stirring frequently. Add more milk if it becomes too thick.
- Stir in 1 to 2 tablespoons sugar, 1/2 teaspoon salt, and a pinch of black pepper. Taste and adjust seasoning as needed.
- If desired, stir in 1/2 cup shredded sharp cheddar cheese and cook for an additional 2 minutes until melted.
- Let the corn cook for another 2-3 minutes until warm and luscious. Remove from heat and serve immediately.
Notes
Keep heat low during simmering to avoid scorching. Add more milk if too thick, or cook longer if too thin. Fresh corn is preferred for sweetness, but frozen works well. For dairy-free, substitute butter with coconut oil and cream/milk with coconut or cashew cream.
Nutrition
- Serving Size: About 1/2 cup per se
- Calories: 170
- Sugar: 6
- Sodium: 300
- Fat: 11
- Saturated Fat: 7
- Carbohydrates: 16
- Fiber: 2
- Protein: 3.5
Keywords: creamy corn, cream corn recipe, easy side dish, comfort food, buttery corn, holiday side, quick corn recipe