Creamy Sweet Corn Recipe
- 2 cups fresh or frozen corn
- 1/4 cup half-and-half cream
- 2 tablespoons butter
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1. 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.
1/2 cup: 149 calories, 8g fat (5g saturated fat), 23mg cholesterol, 372mg sodium, 18g carbohydrate (8g sugars, 2g fiber), 3g protein.
Reviews for Creamy Sweet Corn
"My family could not get enough of this corn . They loved it"
"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"
"Made this with baked fried chicken & it was so delish. The kids were asking for 2nds & they never do that with vegetables."