Creamed Corn Recipe

"The garlic powder and Parmesan cheese is optional I always add it in, you may need to adjust the sugar amount. This yields 8-10 servings you may want to reduce by half, I strongly suggest to make the full amount you will probably finish it off for an evening snack :) "

Original is 9 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (134.9 g)
Calories 469.7
Total Fat - 21.4 g
Saturated Fat - 8.2 g
Cholesterol - 35.6 mg
Sodium - 182.7 mg
Total Carbohydrate - 57 g
Dietary Fiber - 9.3 g
Sugars - 0.9 g
Protein - 13.5 g
Calcium - 168.1 mg
Iron - 2.4 mg
Vitamin C - 0.7 mg
Thiamin - 0.2 mg

Step by Step Method

Step 1

Melt butter and set aside. Place the thawed corn kernels in a large bowl; using paper towels pat dry/remove as much moisture off of the kernels as possible then transfer to a large saucepan.

Step 2

Add in whipping cream, evaporated milk, salt, sugar and garlic powder; bring to a boil over medium heat stirring (add in more sugar to taste if needed) Reduce heat to low and simmer for 5-6 minutes.

Step 3

Whisk the melted butter with flour until smooth, then add into the corn mixture stirring constantly until thickened and blended. Season with black pepper and mix in Parmesan cheese if desired.