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Cream Corn Like No Other

A warm, rich side dish blending sweet corn, cream, butter, and a touch of cheese for a comforting experience. Perfect for meal prep and can be adapted for lighter or healthier options.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Side Dish, Vegetable
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 packages 10 ounce frozen corn kernels, thawed
  • 1 cup heavy cream Can be substituted with low-fat milk for a lighter version.
  • 1 teaspoon salt Or to taste.
  • 2 tablespoons granulated sugar
  • 0.25 teaspoon freshly ground black pepper Or to taste.
  • 2 tablespoons butter Can be reduced to 1 tablespoon for a lighter version.
  • 0.5 cup whole milk Can be substituted with low-fat milk.
  • 2 tablespoons all-purpose flour Can use cornstarch for a gluten free option.
  • 0.25 cup freshly grated Parmesan cheese Or more to taste.

Method
 

Preparation
  1. Gather all ingredients.
  2. Combine corn, heavy cream, sugar, butter, salt, and black pepper in a skillet over medium heat.
  3. Cook, stirring occasionally, until butter melts, about 3 to 5 minutes.
  4. Meanwhile, whisk milk and flour together in a small bowl until smooth.
  5. Whisk in milk mixture; cook, stirring constantly, until thickened and corn is heated through, about 4 minutes.
  6. Remove from heat and stir in Parmesan cheese until melted.
  7. Serve hot.

Notes

For meal prep, store in airtight containers in the fridge for up to 3 to 4 days. To freeze, cool well and place in freezer-safe bags. Thaw in the fridge overnight before reheating.