Easy Creamy Corn Recipe

If you love creamed corn, you will love this Skillet Cream Corn Recipe as a great side dish for dinner. Easy to prepare and a great side dish for many chicken or beef dishes. This is a “Southern Style” Cream corn recipe with butter and heavy cream. Yummy and decadent corn recipe.

Canned Cream Style Corn Recipe – Easy Side Dish Recipe

If you love canned cream corn, you will love this super-easy recipe for corn that is cooked in a light cream sauce. The final dish is fresh and delicious and a great side dish for any holiday table.

If you have fresh corn on the cob from the garden, you can use that in place of the frozen corn. You can also substitute regular canned corn instead of the frozen.

This is the basic recipe for creamed corn so you can add a little extra butter or cream and make it your own family favorite.

Ingredients Needed for Canned Cream Style Corn:

• Frozen Corn
• Heavy Cream
• Butter
• Sugar
• Corn Starch
• Salt & Pepper

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Creamy Corn

Prep Time

5 mins

Cook Time

5 mins

 

Easy recipe and side dish for creamy corn

Course: Dinner Side Dish

Cuisine: American

About: Canned Cream Style Corn Recipe

Servings: 6

Calories: 292 kcal

Author: DinnerPlanner

Ingredients

• 16 oz frozen corn thawed
• 1 cup heavy cream
• 1/4 cup butter
• 1 tablespoon sugar
• 1 tablespoon corn starch
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Place  thawed corn in a skillet.
2. Add sugar, butter, salt & corn starch. Heat over medium heat, whisking constantly until mixture begins to thicken and bubble.
3. Stir in cream and continue to cook over medium heat, stirring frequently until mixture is hot.

Nutrition Facts

Creamy Corn

Amount Per Serving

Calories 292 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 14g88%

Cholesterol 75mg25%

Sodium 280mg12%

Potassium 252mg7%

Carbohydrates 22g7%

Fiber 2g8%

Sugar 2g2%

Protein 3g6%

Vitamin A 819IU16%

Vitamin C 6mg7%

Calcium 31mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

How Much Fresh Corn vs. Frozen Corn

Using fresh corn on the cob for your recipe? One ear of corn yields about 3/4 cup and one 10 oz. package of frozen corn should be about 2 cups. Cook corn on the cob for about 10 minutes and then let it cook. Using a sharp knife, cut the corn away from the cob by slicing the corn in between the corn and cob.

Once you have the fresh corn cooked and removed from the cob, you can add a little salt, pepper and butter and store in your freezer in a small freezer bag for use another day.

What to Serve with Canned Cream Style Corn Recipe:

Oven Fried Chicken Legs
Skillet Fried Chicken Thighs

If you love corn as much as we do, try these family friendly corn recipes –

Mexican Street Corn with Rice
Fire Roasted Corn for Corn Salad
How To Cook Corn on the Cob for a Crowd