| Level: | Easy |
| Total: | 12 min |
| Prep: | 2 min |
| Cook: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 4 tablespoons butter
- One 16-ounce bag frozen corn, defrosted
- 3 tablespoons white sugar or honey
- 1/3 cup heavy cream
- Salt
- 1/2 teaspoon black pepper
Instructions
- In a large skillet over medium-high heat, melt 4 tablespoons butter. When butter is foamy add the corn stirring to coat with the butter. Cook stirring frequently for 1 minute. Add sugar or honey and cook for 2 minutes more. Increase heat to high and add heavy cream-continue to stir so corn won’t stick to pan. Add salt and pepper. Cook corn until most all of the cream has absorbed about 5 minutes more. Remove add serve hot.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 205 |
| Total Fat | 13 g |
| Saturated Fat | 8 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 2 g |
| Sugar | 9 g |
| Protein | 3 g |
| Cholesterol | 38 mg |
| Sodium | 244 mg |
Reviews
Used milk instead of heavy cream and a can of corn instead of a a frozen bag the first time and it still came out amazing. Going to follow the recipe this time but add bacon for a Thanksgiving side. Super excited!
I absolutely love this recipe as is. I use honey instead of sugar, but cut back on it by one tablespoon since I use corn that is already sweet!
If I may make a suggestion just as a variation to this already fab dish:
I will sometimes add a bit of cayenne while it’s cooking, then at the table I serve it with slices of lime and a shaker of Parmesan cheese, and it becomes almost like Mexican Street Corn!
Not trying to change the original recipe, except to give a suggestion for using it as a base for something also quite tasty!
If I may make a suggestion just as a variation to this already fab dish:
I will sometimes add a bit of cayenne while it’s cooking, then at the table I serve it with slices of lime and a shaker of Parmesan cheese, and it becomes almost like Mexican Street Corn!
Not trying to change the original recipe, except to give a suggestion for using it as a base for something also quite tasty!
We love this recipe – especially my daughters. It is pretty sweet, so we don’t have it too often.
Excellent, super easy and fast! The honey needs to be cut down as it was too sweet for my taste. I sauteed the corn in bacon grease and it was fabulous!
I followed this almost to the T. But I had fresh corn instead of the frozen. I used 6 ears; then did just as the recipe called for, except I added just a smidge of nutmeg. It was very good! My husband thought it was a bit too sweet, but I thought it reminded me of my childhood fried corn in KY.
I like this recipe, when I make mine I use bacon drippings, chopped onions and buttermilk. I cook the corn and onions in the bacon drippings for about 5 minutes over high high heat then add the sugar, salt and pepper and cook until the sugar caramelizes about 10 minutes. Stir in the butter milk and lower the heat simmer until the milk is almost all absorbed. Makes a very rich side dish or add a little water and serve as a hot dressing over spinach salad.
Sandra, I love ya babe, but no! Fried corn is strictly made with fresh corn and bacon drippings. No cream, there’s plenty of starch in the corn. Sorry.
I usually only make this at Holidays, since I eat guilt free those days! This is DELICIOUS! I love how the corn gets carmelized…definately a keeper and a recipe to go in all my kids cookbooks!! Thanks Sandra!
I have made this several times for BBQ’s for friends and family and get rave reviews each time. There are never any leftovers. As simple dish but very yummy. I use honey to taste – depending on the sweetness of the corn.
I consider myself a pretty good cook, and usually get plenty of compliments on my cuisine. How surprised I was to get so many compliments on this relatively simple side dish. Made it for a pretty picky group and they couldnt get enough of this delicious corn. No left overs on this great little dish! this one is definately keeper.