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.
Easy recipe and side dish for creamy corn
- 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
Place thawed corn in a skillet.
Add sugar, butter, salt & corn starch. Heat over medium heat, whisking constantly until mixture begins to thicken and bubble.
Stir in cream and continue to cook over medium heat, stirring frequently until mixture is hot.
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.
If you love corn as much as we do, try these family friendly corn recipes –