Sweet, tender corn kernels are simmered in a rich, creamy sauce with milk or half-and-half, making this dish a lighter comfort classic that's easy to prepare and impossible to resist. 


– butter – frozen whole kernel sweet corn – all-purpose flour – sugar (optional) – half-and-half or milk – kosher salt – ground black pepper

Melt 4 tablespoons of unsalted butter (or use oil or bacon grease) in a large skillet over medium heat. Add a 1-pound bag of frozen whole kernel sweet corn (about 3 cups) to the skillet. Sauté for 4-5 minutes.


 Sprinkle 2 tablespoons of all-purpose flour and 1 tablespoon of granulated sugar over the corn. Stir well to coat the corn evenly with the flour and sugar.


Slowly pour in 1 cup of half-and-half (or choose whole milk) and add salt while continuously stirring. This creates a rich and creamy base for your cream corn recipe.


Bring the mixture to a gentle boil, then reduce the heat to low. Allow it to simmer, stirring occasionally to prevent sticking. Continue to cook on low heat until it thickens, about 5-7 minutes.


Sprinkle some black pepper for extra flavor, and serve your cream corn as a side dish.


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