Homemade Creamed Corn Recipe
Easy recipe for creamed corn with frozen corn, heavy cream, and parmesan cheese. Ready in under 30 minutes, it's a rich, creamy side dish.
Servings: 4 servings
Calories: 353kcal
Equipment
- 1 sauce pan
- 1 wooden spoon
- measuring cups
Ingredients
- 1 bag frozen corn
- 1 ½ cups heavy cream
- salt to taste
- pepper to taste
- ½ cup parmesan cheese
Instructions
- In a medium sauce pan, add the heavy cream and frozen corn and turn the heat to a medium.
- Stirring occasionally, bring the cream and corn to a boil, letting the corn and cream get thick. This will take at least 15-20ish minutes.
- Once the corn becomes thicker, add the salt and pepper then stir to distribute the seasoning. Keep stirring until the mixture becomes even thicker, approximately another 3-5 minutes.
- As the corn and cream become a thicker substance and the cream is less liquid, add in the parmesan cheese, turn off the heat, then plate and serve with a garnish of fresh thyme.
Notes
Letting the cream simmer and reduce naturally is key to achieving the perfect texture and keep it from curdling and breaking as you add in other ingredients.
Fresh or frozen corn works really well in this dish, so it truly doesn't matter which version of corn you use.
Add in the parmesan cheese once there is minimal liquid at the bottom. You don't want the corn to be too thin, and by adding the parmesan with just a scant amount of milk, it becomes the perfect consistency.
Nutrition
Calories: 353kcal | Carbohydrates: 3g | Protein: 7g | Fat: 35g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 109mg | Sodium: 224mg | Potassium: 97mg | Fiber: 0.01g | Sugar: 3g | Vitamin A: 1410IU | Vitamin C: 1mg | Calcium: 207mg | Iron: 0.2mg
