Cream Style Corn (Quick Creamed Sweetcorn)
This cream style corn will knock your socks off! Creamy, cheesy, buttery … oh so delicious!
Servings: 6 servings
- 3 Tbsp butter
- 2 tsp dry parsley
- 1 Tbsp garlic, minced
- 1 tsp dry basil
- 24 ounces corn , fresh or frozen (about 4-½ cups)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ cup beef broth (or chicken)
- 8 ounces cream cheese, softened
- ¼ cup parmesan cheese, grated
Start by melting the butter on medium heat, then add the garlic, parsley, and basil and cook until it’s all bubbly. This takes about 5 minutes.
Next, you will add the corn, salt, pepper, and paprika and stir. Cook this mixture on medium heat covered for about 10 minutes. This will partially cook the corn.
You will then add the broth and cover for another 10 minutes. This finishes the corn cooking process.
Turn the heat down to low. Break up the cream cheese into pieces and add to the corn along with the parmesan and mix together. Cover and cook on low heat until cheese is all melty, uncovering to stir a couple times.
Serve right away. Refrigerate up to 5 days.
Calories: 310kcal | Carbohydrates: 26g | Protein: 8g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 60mg | Sodium: 508mg | Potassium: 310mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1110IU | Vitamin C: 7mg | Calcium: 94mg | Iron: 1mg