For years, weeknight dinners at our place were often a bit of a struggle – trying to balance something quick, healthy-ish, and, most importantly, kid-approved. Then, one evening, in a moment of pantry-raid inspiration, I whipped up a batch of creamy buttered corn. Let me tell you, it was an instant hit! The silence around the dinner table, broken only by satisfied chewing sounds, was a testament to its deliciousness. Even my pickiest eater, who usually eyes vegetables with suspicion, devoured it. It’s become a staple side dish in our home, perfect for everything from simple grilled chicken to more elaborate Sunday roasts. This recipe is pure comfort food, simple to make, and guaranteed to bring smiles to faces around your table. Honestly, if you’re looking for a side dish that’s both incredibly easy and undeniably delicious, look no further. This creamy buttered corn is a winner every single time.

Ingredients

• Corn Kernels: 6 cups fresh, frozen (thawed), or canned (drained) corn kernels. The star of the show, providing a sweet and juicy base for the dish. Fresh corn off the cob is ideal in summer, while frozen or canned work perfectly year-round for convenience.
• Butter: ½ cup (1 stick) unsalted butter. The foundation of the richness and flavor. Using unsalted butter allows you to control the saltiness of the dish.
• Heavy Cream: 1 cup heavy cream. This is what gives the corn its signature creamy texture. For a lighter version, you can substitute with half-and-half or whole milk, but heavy cream delivers the most luxurious result.
• Granulated Sugar: 1 teaspoon granulated sugar (optional). Just a pinch of sugar enhances the natural sweetness of the corn and balances the savory elements. Adjust to your preference or omit if you prefer a less sweet dish.
• Salt: ¾ teaspoon salt, or to taste. Essential for seasoning and bringing out the flavors of all the ingredients. Start with ¾ teaspoon and adjust to your liking.
• Black Pepper: ½ teaspoon freshly ground black pepper, or to taste. Adds a touch of warmth and subtle spice, complementing the sweetness of the corn and richness of the cream. Freshly ground pepper provides the best flavor.
• Fresh Parsley or Chives (optional): 2 tablespoons chopped fresh parsley or chives, for garnish. Adds a pop of freshness and color at the end. Parsley provides a mild, herbaceous flavor, while chives offer a delicate oniony note.

Instructions

1. Prepare the Corn: If using fresh corn on the cob, shuck the corn and cut the kernels off the cob. The easiest way to do this is to stand the cob upright on a cutting board and use a sharp knife to slice downwards, removing the kernels. If using frozen corn, ensure it is fully thawed. If using canned corn, drain it thoroughly in a colander to remove excess liquid. Patting it dry slightly can also help prevent the dish from becoming watery.
2. Melt the Butter: In a large skillet or saucepan, melt the butter over medium heat. Allow the butter to melt completely and shimmer, but be careful not to let it brown or burn. The melted butter creates a flavorful base for the creamy corn and helps to cook the corn kernels evenly.
3. Add the Corn: Once the butter is melted, add the prepared corn kernels to the skillet. Stir the corn to coat it evenly with the melted butter. This step ensures that each kernel is infused with buttery flavor and begins to soften.
4. Cook the Corn: Cook the corn kernels over medium heat for about 5-7 minutes, stirring occasionally. This allows the corn to heat through, slightly soften, and release its natural sweetness. If using frozen corn, cook until it is fully heated through and no longer icy. If using fresh corn, cooking for this duration will help to tenderize it while retaining a slight bite.
5. Pour in the Heavy Cream: Reduce the heat to low-medium. Pour the heavy cream into the skillet with the corn. Gently stir to combine the cream with the corn and melted butter. Ensure the cream is evenly distributed throughout the corn mixture.
6. Simmer and Thicken: Allow the mixture to simmer gently for about 5-10 minutes, stirring occasionally. As it simmers, the cream will reduce slightly and thicken, creating a luscious, creamy sauce that coats the corn kernels. Be careful not to boil the mixture vigorously, as this can cause the cream to separate or curdle. A gentle simmer is key to achieving a smooth and creamy texture.
7. Season and Sweeten (Optional): Stir in the granulated sugar (if using), salt, and black pepper. Taste the creamy buttered corn and adjust the seasoning to your preference. You may want to add a little more salt or pepper depending on your taste. If you prefer a sweeter corn, add a touch more sugar. Remember that the sweetness of corn can vary, so tasting and adjusting is important.
8. Continue Simmering (If Needed): If you prefer a thicker sauce, continue to simmer the creamy buttered corn for a few more minutes, stirring frequently, until it reaches your desired consistency. The longer it simmers, the thicker the sauce will become. However, be mindful not to overcook it, as the corn can become mushy.
9. Garnish and Serve: Remove the skillet from the heat. If desired, stir in or sprinkle the chopped fresh parsley or chives over the creamy buttered corn for a final touch of freshness and visual appeal. Serve immediately while hot and creamy.

Nutrition Facts

Servings: 6

Calories per Serving: Approximately 250-300 calories

(Nutritional values are approximate and can vary based on specific ingredients and portion sizes)

• Calories: 275 kcal
• Total Fat: 22g

Preparation Time

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

This Creamy Buttered Corn recipe is incredibly quick and easy to prepare, making it a perfect side dish for busy weeknights or last-minute gatherings. From start to finish, you can have a delicious and comforting side on the table in just about 20 minutes. The minimal prep work and straightforward cooking process make it a stress-free option for any meal.

How to Serve

Creamy Buttered Corn is a versatile side dish that pairs beautifully with a wide variety of main courses. Here are some delicious ways to serve it:

• Alongside Grilled or Roasted Meats:
  • Grilled Chicken or Steak: The creamy richness of the corn perfectly complements the smoky flavors of grilled meats.
  • Roasted Chicken or Pork: A classic pairing, the corn adds a touch of sweetness and creaminess to balance savory roasted dishes.
  • Baked Salmon or Fish: The delicate flavor of fish is enhanced by the buttery corn, creating a satisfying and well-rounded meal.
• As a Side for Vegetarian Mains:
  • Vegetarian Burgers: Creamy corn adds a comforting side to veggie burgers, enhancing the overall meal.
  • Lentil Loaf or Nut Roast: Provides a creamy and flavorful contrast to hearty vegetarian loaves.
  • Grilled Halloumi or Tofu: Balances the savory and sometimes salty flavors of grilled halloumi or tofu.
• Part of a Holiday Meal:
  • Thanksgiving or Christmas Dinner: Creamy buttered corn is a welcome addition to holiday feasts, offering a classic and crowd-pleasing side.
  • Easter Brunch or Dinner: Its bright and comforting flavors make it perfect for spring holiday celebrations.
• As a Topping or Mix-in:
  • Baked Potatoes: Spoon creamy corn over baked potatoes for a flavorful and comforting topping.
  • Tacos or Burritos: Add a spoonful of creamy corn to tacos or burritos for extra creaminess and sweetness.
  • Cornbread: Stir a bit of creamy corn into cornbread batter for added moisture and flavor.
• Simple Weeknight Side:
  • Quick and Easy Dinner: Perfect as a simple side dish for any quick weeknight meal when you need something satisfying and fast.
  • Kid-Friendly Meal: A guaranteed hit with kids, making it a great way to encourage vegetable consumption.

Additional Tips for Perfect Creamy Buttered Corn

1. Use High-Quality Butter: Since butter is a key ingredient, using high-quality butter will significantly enhance the flavor of the dish. European-style butter with a higher fat content can create an even richer and more flavorful creamy corn.
2. Fresh Corn for Summer: When fresh corn is in season, take advantage! Using fresh corn off the cob will provide the sweetest and most flavorful results. Look for ears of corn with plump, juicy kernels and bright green husks.
3. Don’t Overcook the Corn: Overcooking the corn can make it mushy and lose its sweetness. Cook just until it is heated through and slightly tender, maintaining a bit of its natural texture. This is especially important when using canned corn, which is already cooked.
4. Adjust Creaminess to Your Liking: If you prefer a thicker, richer creamy corn, use more heavy cream or simmer it for a longer period to reduce the sauce. For a lighter version, substitute some of the heavy cream with milk or half-and-half. You can also add a tablespoon of cream cheese for extra thickness and tang.
5. Spice it Up: For a little extra flavor, consider adding a pinch of red pepper flakes or a dash of hot sauce along with the black pepper. This will add a subtle warmth and kick that complements the sweetness of the corn and richness of the cream.
6. Fresh Herbs Make a Difference: Don’t underestimate the power of fresh herbs. While parsley and chives are classic choices, you can also experiment with other herbs like thyme, basil, or dill. Add them at the end of cooking for the brightest flavor.
7. Cheese, Please! (Optional): For an even more indulgent version, stir in a handful of shredded cheese towards the end of cooking. Sharp cheddar, Parmesan, or Monterey Jack are all great options that melt beautifully into the creamy corn.
8. Make Ahead and Reheat: Creamy buttered corn can be made ahead of time and reheated. Store it in an airtight container in the refrigerator for up to 2-3 days. To reheat, gently warm it in a skillet over low heat, adding a splash of milk or cream if needed to restore its creamy consistency. Avoid microwaving if possible as it can sometimes alter the texture.

FAQ Section: Creamy Buttered Corn Recipe

Q1: Can I use frozen corn directly without thawing?

A: While it’s best to thaw frozen corn for optimal texture and even cooking, you can cook it directly from frozen in a pinch. Just be sure to cook it a bit longer to ensure it heats through completely and any excess water evaporates. You might need to simmer it a little longer to thicken the sauce as frozen corn releases more moisture.

Q2: Can I make this recipe dairy-free or vegan?

A: Yes, you can easily adapt this recipe to be dairy-free and vegan. Substitute the butter with a good quality vegan butter and the heavy cream with full-fat coconut milk or a plant-based heavy cream alternative like cashew cream or oat cream. Ensure your vegan butter and cream alternatives are unsweetened for the best flavor.

Q3: What’s the best type of corn to use for this recipe?

A: Fresh corn on the cob, when in season, is the absolute best for flavor. However, high-quality frozen corn kernels are a very close second and are incredibly convenient. Canned corn works as well, especially in a pinch, but be sure to drain it well and pat it dry to remove excess liquid. The key is to use the best quality corn you have access to for the best flavor.

Q4: How can I make the creamy buttered corn thicker?

A: To thicken the creamy buttered corn, you can simmer it for a longer period, allowing the cream to reduce further. Alternatively, you can make a cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons cold water) and stir it into the simmering corn a few minutes before it’s done. Let it simmer until thickened. Adding a tablespoon of cream cheese also helps to thicken and add richness.

Q5: Can I add other vegetables to this creamy corn recipe?

A: Absolutely! You can customize this recipe by adding other vegetables. Diced onions or shallots sautéed in butter before adding the corn can add depth of flavor. Roasted red peppers, diced bell peppers, or even some sautéed zucchini or mushrooms would also pair well. Consider adding them along with the corn or slightly before depending on their cooking time.

Q6: How long can I store leftover creamy buttered corn?

A: Leftover creamy buttered corn can be stored in an airtight container in the refrigerator for up to 2-3 days. Ensure it cools down completely before refrigerating. When reheating, gently warm it in a skillet over low heat, adding a splash of milk or cream if needed to restore its creamy texture.

Q7: Can I freeze creamy buttered corn?

A: Freezing creamy buttered corn is not recommended as the dairy in the cream can sometimes separate and become grainy upon thawing. However, if you must freeze it, allow it to cool completely, then freeze in an airtight container. Thaw overnight in the refrigerator and reheat gently on the stovetop, stirring frequently. The texture may be slightly altered after freezing and thawing.

Q8: What are some herbs besides parsley and chives that would work well?

A: Besides parsley and chives, several other herbs can complement creamy buttered corn beautifully. Fresh thyme adds a subtle earthy flavor, basil brings a bright and slightly peppery note, and dill offers a fresh, slightly tangy taste. A sprinkle of fresh oregano or even a touch of tarragon can also add a unique and delicious twist. Experiment with your favorite herbs to find your perfect flavor combination!

Print