Creamed Corn

5 from 176 votes

This is a different twist on creamed corn since the corn simmers in the cream sauce (and collects every drop of bright flavor) but is served after most of the liquid has evaporated. A special twist, add a light dusting of ground cardamon as the corn cooks - it brings out the sweetness of the fresh corn. I recommend using a cast-iron skillet for this recipe, but any frying pan will work.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Servings: people as a side dish

Calories: 209kcal

Author: Melinda O'Malley Keckler

Ingredients

7 ears of fresh corn or 3-4 cans of whole kernel corn
3 tablespoons olive oil
dash of salt
dash of cardamon slightly less than ¼ teaspoon
1 tablespoon butter
1 tablespoon cream cheese
½ cup milk

Instructions

Use a sharp knife to trim corn from the fresh corn cobs, then use the back of the knife to collect every drop of "milk" from the cob. In a hot skillet, add olive oil.
Once the oil shimmers add the corn and liquid from the corn cobs. Season with salt and sprinkle with a dash of cardamon.
After the corn softens (about 5 minutes), add remaining ingredients and simmer until nearly all the liquid is evaporated.

Notes

I totally love corn on the cob, especially with burgers. But sometimes it's nice to try a new twist on a favorite side dish.

This creamed corn is such a huge hit every time I make it. There are never leftovers. The dusting of cardamon makes a big, big difference and it adds a delicate sweet punch to the natural sweetness of the corn.

Give it a try and let me know what you think!

Nutrition