Creamed Corn
Sweet, rich with the slightest bit of crunch from the corn, creamed corn is easy enough to be enjoyed any time of the year.
Servings: 8 servings
Ingredients
- 20-24 ounces frozen corn kernels, thawed
- 1 cup heavy cream
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons granulated sugar
- 1 cup whole milk
- 2 tablespoons all-purpose flour
- 1 tablespoon fresh Italian parsley chopped
- 2 tablespoons butter
Instructions
- In a skillet over medium heat, combine the corn, cream, salt, pepper, and sugar. Whisk together the milk and flour, and stir into the corn mixture.
- Cook over a low simmer, while stirring constantly, until the mixture has thickened, about 5 minutes.
- Remove from heat, stir in the butter, and sprinkle with parsley. Taste and adjust salt and pepper, as needed. Serve warm.