- 2 cups fresh or frozen corn
- 1/4 cup half-and-half cream
- 2 tablespoons butter
- 1 tablespoon sugar
- 1/2 teaspoon salt
- In a large saucepan, combine all ingredients. Bring to a boil over medium heat; reduce heat. Simmer, uncovered, for 6-8 minutes or until heated through. Yield: 4 servings.
Reviews for Creamy Sweet Corn
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"Delicious! When I have fresh corn I make up at big batch and freeze it in meal size portions. If you are using the frozen corn it taste like fresh corn."
"Good as it is. Another way I like it is to add 1/4 cup 2% shredded cheddar. Granite Falls, MN, I lived there for a bit as a child."
"Made this several times already. I use frozen corn and evaporated milk (fat free) instead of the half-and-half. This simple recipe really takes ordinary corn up a notch or two!"
"This was very good, but the sauce was a little thin. Next time I will follow annsway1's suggestion to add cornstarch to thicken the sauce a little."
"I also put a little corn starch in mine to thicken it. Yummmm"