Creamy Sweet Corn

Name: Creamy Sweet Corn
Prep time: 6 min
Cook time: 6 min
Total time: 12 min
Yield: 4 serving(s)
Ingredients: 2 cups corn (fresh or frozen); 1/4 cup half-and-half; 2 tablespoons butter or 2 tablespoons margarine; 1 tablespoon sugar; 1/2 teaspoon salt

Submitted by Trisha W

"This is a quick way to make a tasty, rich vegetable. Use fresh or frozen corn. It just takes minutes to simmer and have it ready."

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photo by Rita1652

Ready In:: 12mins
Ingredients:: 5
Serves:: 4

ingredients

2 cups corn (fresh or frozen)
¹⁄₄ cup half-and-half
2 tablespoons butter or 2 tablespoons margarine
1 tablespoon sugar
¹⁄₂ teaspoon salt

directions

Combine all ingredients in a pan, bring to a boil over medium heat, reduce heat and simmer uncovered for 6-8 minutes, stirring frequently.

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Reviews

Was looking for a quick fix for fresh corn and this fit the bill. Loved that I could taste the corn, not just butter and cream. Made a bunch and froze some for later. I used bicolor corn cut from the cob and did not find it overly sweet. A little pepper makes a nice addition, too. Thanks for sharing the recipe!

LonghornMama
I used frozen corn for this. It was way too sweet and as the other reviewer said some flour is needed for thickening. It was sloshy, sort of like creamed corn for dessert. I don't mean to be rude, but we were very disappointed.

schafs
Sweet like eating dessert! Need I say more. I used left over corn on the cob that was cooked. I cooked the sauce for 5 minutes before adding the kernels. I think a little flour to thicken the sauce and give it more creaminess would be a good thing.

Rita1652

RECIPE SUBMITTED BY

Trisha W

Fernandina Beach, FL

<p>I was born and raised in Tulsa, Oklahoma. Have lived from Arkansas to Memphis to Maine to Minnesota to Texas to CA and now Illinois since I have been married. I have 4 children (3 grown daughters and 1 grown son) and 11 grandsons. The oldest turned 12 in Aug.'14 and the youngest was born Oct. 5, 2014.  I taught elementary school (both public and private) for 16 years, then worked for 6 years as a principal for a private Christian school. I am now a Dyslexia Testing Specialist and Tutor in private practice and I love my work. The cookbook I have used most during my 37 years of marriage is the Better Homes and Garden New Cook Book (red and white checkered.) I still get it out frequently and several of its recipes have become regulars in my house.</p>

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