| Level: | Easy |
| Total: | 23 min |
| Prep: | 5 min |
| Cook: | 18 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons butter
- 1/2 cup low-sodium chicken stock
- 6 sprigs fresh thyme
- 1 (12-ounce) package frozen corn
- 1/4 cup sour cream
- Salt and freshly ground black pepper
- Cayenne pepper, for garnish
Instructions
- In a saucepan on medium-high heat, add the butter, chicken stock and thyme. Simmer until the thyme wilts slightly, about 8 minutes. Add the corn and stir to break up any chunks. Simmer for about 10 minutes. Remove from the heat, remove the sprigs of thyme, add the sour cream and season with salt and pepper. Stir to blend, and then serve with a dash of cayenne pepper.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 164 |
| Total Fat | 10 g |
| Saturated Fat | 5 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 23 mg |
| Sodium | 329 mg |
Reviews
I loved the flavor the thyme gave. Mine didn’t turn out runny at all but I used a 16oz package of corn and did not increase the amount of liquid to compensate, it turned out perfect.
Ok so I made this with my on personal twist. Instead of sour cream I used ranch dressing which gave the right amount of seasonings. I added about 2 to 3 pinches of cayenne for more of a kick. Very tasty.
Tried the Natina Corn just as the directions said and the final product was just OK. The dish was too runny and flavors didn’t mesh well. My wife and I both said we would have just rather had some plain corn then this. We usually love her recipes so this was a little disappointing. Sorry Sunny!
I had to tweak this recipe a bit to get more flavor. I used more thyme and a bit more sour cream, but it was still good for a week-nite change up from the regular steamed corn.
I made this with chicken tacos & mexican rice last night. It was a sweet & creamy dish. I followed the recipe exactly. Very yummy!