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Creamed Corn Recipe

Made With: Heavy Whipping Cream

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