Creamy Corn

  • Level: Easy
  • Yield: 6 servings
  • Total: 28 min
  • Prep: 10 min
  • Cook: 18 min


4 ears corn on the cob or 2 boxes frozen corn kernels, 10 ounces each

2 tablespoons butter

1 rib celery and greens, chopped

1/2 small red bell pepper, chopped

2 scallions, chopped

2 tablespoons fresh thyme leaves

Salt and pepper

1/2 cup half-and-half


  1. Scrape corn from cobs. Heat a medium skillet over medium heat. Add butter and chopped vegetables and lightly saute for 3 minutes, then add corn and season with thyme, salt and pepper. Cook 5 minutes, then add half-and-half. Cover and cook over medium low heat 10 minutes. Uncover and stir, then adjust seasonings.
Let's Get Cooking!

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71 Reviews

KS Lighthouse

The flavor was amazing, but next time I will make a béchamel sauce instead of using half and half.  My sauce was to watery.

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