Fresh Cream Style Corn
Fresh Cream Style Corn is made from corn kernels that are cut off the cob! They're mixed with butter, seasonings, and heavy cream in this classic southern recipe.
Servings: 8
Calories: 319kcal
Ingredients
Instructions
- Cook the bacon in a skillet and drain on paper towels. Let cool, then chop into small pieces.6 strips of bacon
- Reserve 1 tablespoon of bacon grease in the skillet.1 Tablespoon bacon grease
- Shuck 4 cobs of corn and cut the corn off the cob into a large bowl with a sharp knife. Yields about 4 cups.4 cobs of fresh corn
- Place 2 cups of the corn into a blender and pulse several times to break it up. Pour pulsed corn back into the bowl with the other corn kernels.
- In a skillet, melt butter with the bacon grease over medium-low heat. Sauté onion in skillet for 2 minutes.1 Tablespoon butter, 1 small onion
- Add all of the corn from the bowl to the skillet.
- Add heavy cream and stir over medium heat for 5 minutes, or until cream starts to thicken the corn (along with the juice).1 cup heavy cream
- Add garlic salt and pepper. Mix well.½ teaspoon garlic salt, ¼ teaspoon black pepper
- Sprinkle cooked bacon pieces on top of the corn in the skillet.6 strips of bacon
- Serve hot from the skillet.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, simply place in the microwave in 30 second intervals until heated throughout. Or, warm on the stovetop in a saucepan over medium-low heat.
- To freeze, place leftovers in an airtight container and store in the freezer for up to 3 months. Sometimes when adding cream and butter to a recipe, it will separate after freezing. If this happens, try adding more milk and stirring vigorously over the heat.
- View the Google Web Story for Skillet Creamed Corn!
Nutrition
Calories: 319kcal | Carbohydrates: 14g | Protein: 6g | Fat: 28g | Saturated Fat: 15g | Sodium: 390mg | Potassium: 272mg | Fiber: 2g | Sugar: 6g | Vitamin C: 6mg | Calcium: 34mg | Iron: 0.5mg