I don’t know if you’re like me, but I used to only eat Creamed Corn on Thanksgiving. Then I discovered how do-able this recipe is (pro tip: use frozen corn to make it even simpler) and it’s now in my regular dinner rotation!
Here’s how to make the creamiest Creamed Corn using Turner’s Heavy Whipping Cream!
Ingredients:
- 3 ears fresh corn or 1, 10oz bag frozen corn kernels
- 1/2 small yellow onion, about 1/2 cup
- 2 tsp chives, finely chopped
- 2 tbsp unsalted butter
- 1/2 tsp salt, plus more as needed
- 1/2 tsp freshly ground black pepper
- 1/2 cup Turner’s Heavy Whipping Cream
Instructions:
- If using fresh corn, shuck and cut kernels off of 3 ears into a bowl. If using frozen corn, let sit at room temperature until thawed.
- Finely chop the onion and fresh chives.
- Melt unsalted butter in a cast iron or medium skillet over medium-high heat.
- Add the onion, salt and black pepper. Cook until light golden brown, about 2 minutes.
- Add the corn kernels and heavy whipping cream.
- Simmer until the corn is tender and the cream has reduced slightly (2-4 minutes).
- Taste and season with more salt as need.
- Garnish with chives and serve. Enjoy!
Servings per Recipe = 2-4
