Ingredients
Equipment
Method
Instructions
- Start by gathering all your ingredients. Open the can of creamed corn and have your butter, heavy cream, sugar, and seasonings ready.
- In a medium saucepan, melt the butter over medium heat. Watch it carefully so it doesn’t burn. You want it to be fully melted and bubbly but not browned.
- Once the butter is melted, pour in the creamed corn. Stir it gently with your wooden spoon to combine it with the melted butter, allowing the flavors to meld.
- Next, add the heavy cream and granulated sugar to the saucepan. Stir continuously until the mixture is well combined.
- Now it’s time to add your seasonings. Sprinkle in the cayenne pepper (if using), along with salt and pepper to your liking. Stir well to distribute the seasonings evenly throughout the corn mixture.
- Continue to cook the creamed corn over medium heat, stirring occasionally until it’s hot throughout, about 5 minutes. Be careful not to let it boil; you want it to be heated gently to maintain its creamy texture.
- Once heated, remove the saucepan from the heat. Transfer the creamed corn to a serving bowl and enjoy it warm.
Notes
- For a sweeter texture, use fresh corn off the cob instead of canned.
- Add fresh herbs like thyme or chives for a burst of flavor.
- To loosen a thick mixture, add a splash of milk or cream.