6 cups fresh or frozen corn kernels (about 8-10 ears of corn)
1/2 cup unsalted butter
1 cup heavy cream
1 tablespoon granulated sugar
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
Optional: chopped fresh herbs (such as parsley, chives, or thyme) for garnish
Instructions:
Prepare the Corn: If using fresh corn, remove the kernels from the cobs. You can do this by standing the corn cob upright on a cutting board and using a sharp knife to slice downward, cutting off the kernels. Alternatively, if using frozen corn, thaw it according to package instructions.
Cook the Corn: In a large skillet or saucepan, melt the unsalted butter over medium heat. Add the corn kernels to the skillet and cook, stirring occasionally, for about 5-7 minutes, or until the corn is tender.
Add Cream and Sugar: Pour the heavy cream over the cooked corn and stir to combine. Add the granulated sugar, salt, and black pepper, stirring until well mixed.
Simmer: Reduce the heat to low and let the creamed corn simmer gently for about 10-15 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded together.
Adjust Seasoning: Taste the creamed corn and adjust the seasoning with additional salt and black pepper if needed, according to your preference.
Serve: Transfer the creamed corn to a serving dish and garnish with chopped fresh herbs, if desired. Serve hot as a delicious side dish alongside your favorite main courses.
This Creamed Corn Like No Other is rich, creamy, and full of sweet corn flavor. It’s a perfect side dish for holiday dinners, barbecues, or any meal where you want to impress your guests with a unique and delicious twist on classic creamed corn. Enjoy!
