Easy Creamed Corn Recipe
Comfort food has a special place in our hearts. Not only does it taste good, but it makes us feel good. Recipe developer and registered dietitian nutritionist, Kristen Carli, MS, RD, brings us this easy recipe for creamed corn. Carli says, "When I think of comfort food, I think of creamed corn. There's something about the mix of the slightly-sweet corn, and the salty fat of the dairy that makes me so [feel so] nostalgic for home-cooked meals."
This dish is ideal to serve whether you are cooking this for a family weeknight meal or a crowd. It comes together in only 20 minutes, thanks to frozen corn, which saves the leg work of getting the kernels off the cob. Carli says, "I'd recommend serving this creamed corn at a barbecue with pork chops, or barbecue chicken as sources of protein." Because this recipe calls for frozen corn, you can actually make this all year round, not only during summer corn season.
Gather your ingredients for creamed corn
To make this easy creamed corn, start by gathering your ingredients. For this recipe, you will need unsalted butter, diced shallot, frozen white corn, heavy cream, salt, pepper, and chopped chives.
Sautée the diced shallot
Place a large skillet over medium heat. Once the skillet heats up, add the butter. Allow the butter to completely melt, before adding in the diced shallot. Carli notes, "I love using shallot in this recipe because it has a mild onion taste with a bit more sweetness". Sautée the shallot until it becomes fragrant, which takes about 2 minutes.
Add the frozen corn, salt, and pepper
Then, add in the frozen corn, as well as the salt and pepper. Continue to sautée the corn until it is warmed through, about 5 minutes. Carli adds, "I prefer really simple spices in my creamed corn. Salt and pepper provides just enough for my taste, but feel free to add other spices if you want more variety, such as smoked paprika, or dried oregano."
Simmer, and serve the creamed corn
Once the corn is no longer frozen, stir in the cream, then bring the mixture to a boil. Once boiling, return the heat to a simmer, and allowing it to continue simmering for about 5 minutes. This will allow the corn to soak up the cream, creating that ideal creamed corn flavor and texture. Finish the dish by topping it with chopped chives, and serve as desired.
- 3 tablespoons unsalted butter
- 1 shallot, diced
- 32 ounces frozen corn
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup heavy cream
- 2 tablespoons chopped chives
- In a large skillet over medium heat, add the butter. Once melted, add the shallot. Sautée until fragrant, about 2 minutes.
- Add the corn, salt, and pepper, sautéing until the corn is thawed, about 5 minutes.
- Stir in the heavy cream. Bring the mixture to a boil, then lower the heat, and simmer for 5 minutes. Top the finished dish with chopped chives.
| Calories per Serving | 197 |
| Total Fat | 13.0 g |
| Saturated Fat | 7.8 g |
| Trans Fat | 0.1 g |
| Cholesterol | 41.8 mg |
| Total Carbohydrates | 20.6 g |
| Dietary Fiber | 2.1 g |
| Total Sugars | 3.4 g |
| Sodium | 245.5 mg |
| Protein | 3.4 g |
