2-Ingredient Creamed Corn Recipe
The original creamed corn was made without cream! This recipe is just that, using only the natural juices from fresh corn and a splash of extra virgin olive oil or butter to make a light, creamy side dish!
Servings: 2 servings
Equipment
- Cheese grater
Ingredients
- 5 fresh ears of corn husks and silk removed
- 1 tablespoon butter or extra virgin olive oil
- Salt and pepper to taste
Instructions
- Use the coarse setting of a cheese grater to grate the kernels off 4 ears of corn into a bowl. Grate kernels right down to the cob, which contains the most natural creamy juices.
- Use a sharp knife to remove the kernels from 1 ear of corn into the same bowl as the grated corn.
- Transfer corn and juices to a medium pan. Add butter or olive oil, and salt and pepper. Turn heat to medium and cover. Cook for 4-6 minutes, stirring every minute, until whole kernels are tender and hot. Serve!
Video
Notes
- You’ll need fresh ears of corn (not frozen), since grating corn off the cob is the best way to release its creamy juices.
- Yes, you can double or triple the recipe!
Nutrition
Serving: 1serving | Calories: 255kcal | Carbohydrates: 42g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Sodium: 34mg | Potassium: 608mg | Fiber: 5g | Sugar: 14g | Vitamin A: 421IU | Vitamin C: 15mg | Calcium: 5mg | Iron: 1mg