Yummy Creamed Corn
Creamed corn with a rich, creamy flavor and a hint of sweetness, perfect as a comforting side dish for family dinners or holiday gatherings.
Ingredients
Instructions
- Let the frozen corn thaw out.
- Combine the thawed corn, whipped cream, milk, salt, sugar, and pepper in a pot over heat.
- Mix well to combine all ingredients.
- On the side, melt the margarine in a small pan and add the flour to make a paste.
- Add the flour and margarine mixture to the corn mixture.
- Cook over medium heat, stirring frequently, until heated through and slightly thickened. Do not let the bottom burn.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. You can also substitute the margarine with butter for added richness. If you want to spice it up, add a pinch of cayenne pepper or some chopped jalapeños. For a vegetarian twist, make sure the whipped cream is plant-based. This dish can be served warm or at room temperature.
Serving Suggestions
Yummy Creamed Corn makes an excellent side dish for grilled meats, especially during an indoor barbecue, or alongside hearty vegetarian recipes. Pair it with cornbread or Aunt Sue's Yeast Rolls for a comforting meal. It can also be a delicious topping for baked potatoes or served over rice for a filling vegetarian main.
Storage & Reheating
Store leftover creamed corn in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stovetop over low heat, stirring occasionally to prevent sticking. You can also microwave it in short bursts, stirring in between, until heated through. Adding a splash of milk can help restore creaminess.
Nutrition & Diet Analysis (per serving)
Each serving of Yummy Creamed Corn contains roughly 164 calories, with 5g protein, 34g carbohydrates, and 3g fat. It is an excellent source of vitamin C (61% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 1212mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh corn instead of frozen?
Yes, you can use fresh corn! You'll need about 4 cups of fresh corn kernels. Simply cut the kernels off the cob and cook them until tender before adding to the pot with the other ingredients. Fresh corn will enhance the dish's flavor and texture.
Is this recipe suitable for freezing?
Yes, you can freeze creamed corn! Allow it to cool completely, then transfer it to a freezer-safe container. It will keep for up to 2 months. When ready to enjoy, thaw it in the refrigerator overnight and reheat gently on the stove.
Can I make this dish dairy-free?
Absolutely! Substitute the whipped cream and milk with dairy-free alternatives like coconut cream and almond milk. Ensure that the margarine is also dairy-free. This way, you can enjoy a creamy texture without dairy, making it suitable for those with lactose intolerance.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).