Creamed corn, or cream-style corn, is a classic dish in the Midwest and the South. It also serves as a delicious creamy vegetable on Thanksgiving Day — one that is easy and quick to whip up, and can be made ahead in the slow cooker, too.
A convenient Thanksgiving side dish like creamed corn, keeping warm in the slow cooker, helps lessen the stress on the busy day, and is good in our book!
Best basic creamed corn recipe
Yield 4
Ingredients
- 4 ears of corn
- 3/4 cup heavy cream
- 1 tablespoon butter
- 1 teaspoon salt
- 1 teaspoon sugar
Instructions
- Boil the corn on the cob for 5-10 minutes, until tender. Drain and allow corn to cool.
- Cut the kernels from the cobs. Scrape the cobs with the edge of the knife to squeeze the “corn milk” out from the cob.
- In a large saucepan, bring the corn kernels, heavy cream, and butter to a boil. Reduce heat and add salt and pepper.
- Simmer, uncovered, for about 5 minutes.
Notes
Adapted from a recipe at Taste of Home
Courses Side dish
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