Creamed Corn

Creamed Corn might be a good recipe to expand your side dish repertoire. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 213 calories, 5g of protein, and 13g of fat per serving. This recipe serves 6. For $1.29 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 140 people have made this recipe and would make it again. It is brought to you by Simply Recipes. If you have butter, coarse salt, ears corn, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 40 minutes. Overall, this recipe earns a not so outstanding spoonacular score of 29%. Similar recipes include Creamed Corn Corn Muffins, The BEST Creamed Corn, and Creamed Corn.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

2 Tbsp butter

Coarse salt and freshly ground pepper

8 ears corn, husks and silk removed

1/2 cup heavy cream

1/8 teaspoon nutmeg

1/2 large onion, finely chopped

1 teaspoon sugar

Equipment:

sauce pan

roasting pan

knife

frying pan

Cooking instruction summary:

1 In a large saucepan, melt 1 Tbsp of the butter on medium heat. Add the chopped onions and cook 2 to 3 minutes until translucent.2 While the onion is cooking, remove the kernels from the corn. Stand a corn cob vertically over a large, shallow pan (like a roasting pan). Using a sharp knife, use long, downward strokes of the knife to remove the kernels from the cob. Use the edge of a spoon to scrape the sides of the cob to remove any remaining pulp.3 Add the corn to the onions and butter in the saucepan. Add 2/3 a cup of water and the remaining 1 Tbsp of butter. Bring to a simmer, reduce heat and cover. Cook for 10-15 minutes until the corn is tender.4 Add the sugar, nutmeg, and cream to the corn. Cook, uncovered, for 5-6 minutes, stirring occasionally. Add salt and pepper to taste. 

 

Step by step:


1. 1 In a large saucepan, melt 1 Tbsp of the butter on medium heat.

2. Add the chopped onions and cook 2 to 3 minutes until translucent.2 While the onion is cooking, remove the kernels from the corn. Stand a corn cob vertically over a large, shallow pan (like a roasting pan). Using a sharp knife, use long, downward strokes of the knife to remove the kernels from the cob. Use the edge of a spoon to scrape the sides of the cob to remove any remaining pulp.3

3. Add the corn to the onions and butter in the saucepan.

4. Add 2/3 a cup of water and the remaining 1 Tbsp of butter. Bring to a simmer, reduce heat and cover. Cook for 10-15 minutes until the corn is tender.4

5. Add the sugar, nutmeg, and cream to the corn. Cook, uncovered, for 5-6 minutes, stirring occasionally.

6. Add salt and pepper to taste. 


Nutrition Information:

Quickview
213k Calories
4g Protein
12g Total Fat
24g Carbs
2% Health Score
Limit These
Calories
213k
11%

Fat
12g
20%

  Saturated Fat
7g
46%

Carbohydrates
24g
8%

  Sugar
8g
10%

Cholesterol
37mg
12%

Sodium
253mg
11%

Get Enough Of These
Protein
4g
9%

Folate
53µg
13%

Vitamin B1
0.2mg
13%

Vitamin A
634IU
13%

Phosphorus
123mg
12%

Magnesium
47mg
12%

Vitamin C
9mg
11%

Vitamin B3
2mg
11%

Manganese
0.21mg
11%

Fiber
2g
10%

Potassium
358mg
10%

Vitamin B5
0.93mg
9%

Vitamin B6
0.13mg
7%

Vitamin B2
0.09mg
5%

Zinc
0.62mg
4%

Iron
0.66mg
4%

Copper
0.07mg
4%

Vitamin E
0.41mg
3%

Calcium
19mg
2%

Vitamin D
0.21µg
1%

Selenium
0.93µg
1%

Vitamin K
1µg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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