The BEST Side Dish For Any Holiday Meal!
My husband has 3 beautiful sisters and is the only boy in the family and is absolutely cherished by these women. Especially, of course, by his mother! She adores the guy and I can’t blame her! So, this Thanksgiving I took it upon myself to bring him up a couple more notches in her book (as if that is even possible) and I gave him the liberty of making the favorite Thanksgiving side dish from my side of the family. I knew his family would fall in love with it just like mine did and I knew it was simple enough that this adorable husband of mine could handle making it perfectly!
Everything I predicted came true. It was a smashing hit and we had to deflate his puffed head and bring him back down to earth from all the compliments he was receiving. “Oh Brian….this corn is SOOOO good! Who knew you could cook like this!!” “Oh Brian! How did you make the PERFECT side dish?! I NEED this recipe like, yesterday!”
He smiled and humbly took his compliments, and gave me an all-knowing wink because I am the only other one who knows how dang easy this perfect recipe is.
Now, what is this magic recipe, you ask? It is simply creamed corn. I know that sounds superbly uninteresting, but I’ll tell you--this stuff is the real deal. You use a ton of heavy cream, butter and it gets a little zip from the grated parmesan you add at the end. We doubled the recipe for our rather small gathering--I was super worried I made about six times too much, but it was all gone by lunch-time leftovers the next day!
If when I said creamed corn you thought of that disgusting can of creamed corn you accidentally grabbed at the store when you grabbed that instead of regular corn--trust me, this is not that. The only possible thing that stuff is good for is a questionable casserole, but this is the perfect side dish for any holiday meal--anytime of the year! It would also be a great side to bring to a potluck or church dinner or something. You better be prepared with little recipe cards when you make this for others--you’re going to need them!
20 ounces frozen corn
1 cup heavy cream
1 teaspoon salt
2 tablespoons sugar
1/4 teaspoon pepper
2 tablespoons butter
1/2 cup milk
2 tablespoons flour
1/4 cup Parmesan cheese
Directions:
Add Recipe to Cook'n
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Everything I predicted came true. It was a smashing hit and we had to deflate his puffed head and bring him back down to earth from all the compliments he was receiving. “Oh Brian….this corn is SOOOO good! Who knew you could cook like this!!” “Oh Brian! How did you make the PERFECT side dish?! I NEED this recipe like, yesterday!”
He smiled and humbly took his compliments, and gave me an all-knowing wink because I am the only other one who knows how dang easy this perfect recipe is.
Now, what is this magic recipe, you ask? It is simply creamed corn. I know that sounds superbly uninteresting, but I’ll tell you--this stuff is the real deal. You use a ton of heavy cream, butter and it gets a little zip from the grated parmesan you add at the end. We doubled the recipe for our rather small gathering--I was super worried I made about six times too much, but it was all gone by lunch-time leftovers the next day!
If when I said creamed corn you thought of that disgusting can of creamed corn you accidentally grabbed at the store when you grabbed that instead of regular corn--trust me, this is not that. The only possible thing that stuff is good for is a questionable casserole, but this is the perfect side dish for any holiday meal--anytime of the year! It would also be a great side to bring to a potluck or church dinner or something. You better be prepared with little recipe cards when you make this for others--you’re going to need them!
Creamed Corn
Serving size: 6
Calories per serving: 304
Ingredients:
Calories per serving: 304
20 ounces frozen corn
1 cup heavy cream
1 teaspoon salt
2 tablespoons sugar
1/4 teaspoon pepper
2 tablespoons butter
1/2 cup milk
2 tablespoons flour
1/4 cup Parmesan cheese
Directions:
Heat first 6 ingredients together in a large pot. In a separate small bowl, whisk the milk and flour together. Stir that mixture into the corn mixture and cook over medium heat, stirring often, until it thickens. Remove from heat and stir in Parmesan cheese.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
