Creamed Corn
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 429
- Total Fat
- 31
- Saturated Fat
- 18
- Carbohydrates
- 37
- Dietary Fiber
- 5
- Sugar
- 14
- Protein
- 8
- Cholesterol
- 100
- Sodium
- 691
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
Ingredients
2 tablespoons unsalted butter
1 medium onion, finely chopped (about 1 cup)
8 fresh thyme sprigs
6 ears yellow corn, shucked and kernels cut off
1 cup heavy cream
1/2 cup whole milk
Kosher salt and freshly ground black pepper
Directions
- In a large nonstick skillet, melt the butter over medium heat. Add the onion and thyme and saute about 4 minutes, or until the onion is tender and very pale golden. Stir in the corn, then stir in the cream and milk. Bring to a simmer and simmer 3 to 5 minutes, or until the corn is heated through but still crisp-tender.
- Season the corn to taste with salt and pepper. Discard the thyme stems and serve immediately.