Homemade Cream Corn from Scratch
Cream Corn from Scratch made with fresh or frozen corn is creamy, cheesy, and quick, a from scratch twist on the canned version.
Servings: 8 servings
Calories: 194kcal
Equipment
- 1 medium skillet
Ingredients
- ¼ cup butter
- 20 oz corn fresh or frozen
- ½ cup heavy cream
- ½ cup shredded cheese
- 1 tablespoon flour
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Add butter to a small pot with frozen corn. Cook on low for 10 minutes until corn is thawed.
- Add heavy cream, cheese, flour, salt, and pepper and simmer on low for 20 minutes, stirring occasionally.
- Serve hot and enjoy!
Notes
- Fresh corn yields the best flavor and natural thickening.
- You can substitute half-and-half for cream.
- For a thicker texture, blend a small portion and stir it back in.
- Add smoked paprika, diced jalapeño, or bacon for a savory variation.
Nutrition
Serving: 0.5cup | Calories: 194kcal | Carbohydrates: 16g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 240mg | Potassium: 178mg | Fiber: 2g | Sugar: 4g | Vitamin A: 630IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 0.4mg
