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Nutrition Facts
Serving Size 1 (192g) Recipe makes 6 servings
Calories 328
Calories from Fat 195		(59%)
Amount Per Serving		%DV
	Total Fat 21.8g	33%
	Saturated Fat 13.2g	65%
	Monounsaturated Fat 6.1g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 72mg		24%
Sodium 513mg		21%
Potassium 337mg		9%
Total Carbohydrate 30.6g		10%
	Dietary Fiber 2.1g	8%
	Sugars 6.5g
Protein 7.0g		14%
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Skillet Cream Corn

Recipe #184802 | 5 min | 5 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: KITTENCAL
Sep 6, 2006

This makes a great side dish to serve with a pork or beef roast or a turkey or chicken dinner.

SERVES 6 -8 (change servings and units)

Ingredients

2 (10 ounce) packages frozen corn kernels, thawed
1 cup whipping cream, unwhipped
1 teaspoon salt (or to taste, I use seasoned salt)
2 tablespoons sugar
1 pinch garlic powder (optional I like to add it in)
2 tablespoons butter
1 cup full-fat milk
2 tablespoons flour
1/4-1/3 cup grated parmesan cheese
ground black pepper (to taste)

Directions

1
In a large skillet over medium heat combine corn, whipping cream, salt, pepper, sugar garlic powder (if using) and butter.
2
In a small bowl whisk together the full-fat milk with flour, then stir/add to the corn mixture; cook stirring over medium heat until the mixture has thickened and the corn is cooked through.
3
Remove from heat then add in the grated Parmesan cheese; stir until thoroughly combined and melted.
4
Season with more salt and black pepper if desired.
5
Serve hot.
6
Delicious!

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Featured Reviews for This Recipe

From: Bev

On Jan 28, 2009

This is a great corn recipe made for those cold winter months! I usually make this with fresh corn when corn is plentiful. However, this recipe allows you to have the fresh cream corn flavor right in middle of wintertime! I halved the recipe which was perfect for our needs. Thanks so much for your endless incredible recipes, Kittencal!

0 people found this review helpful

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From: breezermom

On Jan 2, 2009

We loved this recipe! I have to say, we did a taste test before adding the Parmesan cheese...put a little in two ramekins and added parmesan to one and left the other as is. The plain one won out. Although it is different and good with Parmesan, I prefer the wonderful taste of skillet cooked corn without embellishments. Other than leaving out the parmesan, the only other thing I will change is to decrease the sugar by a bit. It was a little bit too sweet. Can't wait to use the recipe with fresh corn! Made for Zaar Stars Tag.

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From: lazyme

On Oct 20, 2006

This is really good. I halved the recipe for two of us and it went together quickly. I had a little bacon leftover and added it as a garnishment. Thanks Kitten.

2 people found this review helpful

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