Creamed Corn
User Reviews
5
Creamed Corn
Description
Creamed Corn starts by sautéing thawed frozen corn in butter with salt, black pepper, and garlic powder to enhance the natural corn sweetness and build a mild savory base. Cream cheese and low-fat milk are stirred in and brought to a gentle boil before the heat is lowered to thicken the sauce, yielding a smooth and creamy texture. Once thickened, shredded cheddar cheese is folded in to melt and add sharp, creamy richness. The dish is finished with chopped fresh parsley for color and a fresh herbaceous note.
The result is a creamy and mildly cheesy side with tender kernels of corn, savory undertones, and a rich mouthfeel from the dairy. The garlic powder provides subtle aromatic depth without overpowering. Creamed Corn serves well alongside roasted meats or as part of a comfort food meal.
Leftover creamed corn stores well refrigerated for up to four days and reheats easily on the stovetop. Butter can be substituted with olive oil, milk with broth for a lighter creaminess, and cheddar cheese replaced with other shreddable cheeses like gouda or omitted to customize flavor.
Ingredients
- 2 ounces corn thawed, frozen
- 2 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 4 ounces cream cheese
- ½ cup milk low fat
- ½ cup cheddar cheese shredded
- ½ tablespoon parsley for serving, chopped
Instructions
- In a large skillet over medium heat, melt the butter. Add the corn, salt, pepper and garlic powder and cook until the corn softens, about 5 minutes.
- Stir in the cream cheese and milk and bring to a boil. Reduce heat to low and stir until sauce is thickened, about 3-5 more minutes. Remove from heat.
- Stir in the cheddar cheese until melted and garnish with fresh parsley, if desired.
Notes
- Keep creamed corn refrigerated and consume within 4 days for safety and freshness.
- Reheat gently on the stovetop to prevent curdling and maintain creaminess.
- Butter can be replaced with olive oil, and milk can be substituted with chicken or vegetable broth for variations.
- Cheddar cheese can be swapped for other shredded cheeses or omitted, depending on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 31mg | 10% |
| Sodium | 417mg | 17% |
| Potassium | 382mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 399IU | 8% |
| Vitamin C | 8mg | 9% |
| Calcium | 88mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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