The best creamed corn! Made with fresh corn, rich butter, and creamy half and half. It's incredibly easy to make and the perfect side dish for summer!
Danish Creamery Premium Butter,
cut into 1 Tbsp pieces
fresh yellow corn kernels
(from about 5 to 6 ears)
half and half
and black pepper
Melt butter in a 12-inch saute pan or skillet over medium-high heat.
Add corn and saute 4 minutes (or until it's brightened in color).
Reduce heat to medium. Add flour, cook and toss constantly, 1 minute longer.
While stirring slowly pour in half and half, then honey. Season with salt and pepper to taste.
Cook stirring constantly and scraping pan until mixture has thickened, about 2 minutes.*
Serve warm with chives.
*After step 5 (after removing from heat) mixture can also be partially blended with an immersion blender if you'd like to break down some of the corn kernels.
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