Easy Creamed Corn
This easy creamed corn recipe is perfectly rich, buttery, and uncomplicated to let the natural sweetness from the corn shine. It's the best version you'll try!
Servings: 6
Ingredients
- 2 tablespoons butter
- 1 tablespoon flour
- 2 cups half-and-half
- 1/4 teaspoon garlic powder
- Pinch cayenne pepper
- 5 cups frozen corn
- Salt & pepper to taste
Instructions
- Melt the butter in a pot over medium-high heat. Add the flour and cook it for a minute or so, stirring nearly constantly.
- Whisk in the half-and-half, garlic powder, and cayenne pepper. Make sure that there's no lumps.
- Stir in the corn. After about 10 minutes, it should start to bubble. Once it's bubbling, turn the heat down so it's simmering gently.
- Cook the corn for another 15-20 minutes or until the sauce has reduced and the corn is nice and plump. Keep an eye on it, and stir it occasionally.
- Add salt & pepper as needed (I'm pretty generous with the salt).
Notes
- Here in Canada I buy a (750g/26.5 oz.) bag of frozen corn for this recipe (it equals 5 cups). If using less corn, add a bit less half-and-half (this recipe is pretty forgiving!).
Nutrition
Calories: 278kcal | Carbohydrates: 37g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 73mg | Potassium: 513mg | Fiber: 4g | Sugar: 1g | Vitamin A: 408IU | Vitamin C: 11mg | Calcium: 92mg | Iron: 1mg
