Super Creamy Skillet Creamed Corn
Discover the rich and creamy delight of homemade Creamed Corn. Made with fresh sweet corn kernels, butter, and half-and-half, this classic side dish is a Southern favorite made on busy weeknights and special occasions.
Ingredients
- 5 cups fresh corn (about 5 ears)
- 2 tablespoons butter
- 1 cup half-and-half
- 1 ½ teaspoon fresh thyme
Instructions
- Bring a large pot of salted water to a boil, add corn, and cook for five minutes. Remove the cobs from the water and let them cool before cutting the kernels from the cobs.
- In a cast iron skillet, melt the butter on medium-low heat. Add the corn and cook, stirring, for about 3 minutes until softened but not mushy.
- Increase the heat to medium and slowly add the cream, stirring until all the liquid has been absorbed, about 8-10 minutes. Add salt and pepper to taste before removing from the heat and adding the fresh thyme.
Barbara's Notes + Tips
- Adding thyme is optional but it does perk it up a bit.
- You can use frozen corn, just let it thaw first and then microwave it for 2 minutes rather than boiling.
Nutrition
Calories: 114kcal | Carbohydrates: 15g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 44mg | Potassium: 230mg | Fiber: 1g | Sugar: 6g | Vitamin A: 305IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 0.4mg
