Name: Creamy Buttered Corn Recipe
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.

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.

Cook Mode Prevent your screen from going dark

Instructions

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.
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.
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.
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.
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.
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.
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.
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.
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

Serving Size: one normal portion
Calories: 275
Fat: 22g