One of my favorite sides (who am I kidding, they are ALL my favorite) on my Thanksgiving dinner menu was this creamy sweet corn. There’s something about corn that just compliments any meal. The best part about this corn is that it’s our freezer corn from this summer! If you missed my “Freezer Corn: How To” post you’ll have to go check it out. We were up to our elbows in corn fresh picked from a local farmer and now we get to enjoy it all winter long! I knew I wanted to have it for Thanksgiving and when I found this recipe it was exactly what I had in mind. After cooking up a batch, it tasted exactly how I envisioned and was perfect along side the macaroni and cheese, creamy smashed potatoes, Honey Glazed Apple & Sweet Potato Casserole and of course the turkey and gravy. My mouth is watering just thinking about how wonderful that meal was. My goodness. Sure do love this time of year for all of the yummy delicious food.
Ingredients
- 4 c. corn fresh or frozen
- 1/2 c. heavy cream
- 1/4 c. butter
- 1 tsp. salt
- Pepper to taste
Instructions
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In a medium saucepan melt butter together with heavy cream and salt. Add corn and bring to a boil.
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Turn heat to medium-high and leave uncovered 5-7 minutes until slightly thickened. Salt and pepper additionally to taste.
Recipe Notes
[My 2 Cents]
We always have corn on our holiday menus, you can enjoy this for Thanksgiving, Christmas, or any other special meal. Of course, you can enjoy this all year long too! The longer you leave the corn simmering the better. Flavors will blend and meld wonderfully together.
Adapted from Yummly
