Creamy Skillet Corn
Creamy Skillet Corn
Ingredients
For the Creamy Corn
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 3 fresh thyme sprigs, gently rubbed to activate oils
- 3 cups corn kernels, drained if canned, thawed if frozen
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Melt the unsalted butter in a 10-inch cast iron skillet over medium heat.
⏱️ 2 min
- 2
Once the butter is melted, whisk in the all-purpose flour. Cook, stirring constantly, for 1 to 2 minutes, creating a smooth roux. This will form the base for your creamy sauce.
⏱️ 3 min
- 3
Slowly drizzle in the whole milk and heavy cream while continuously whisking to prevent lumps. Continue whisking until the sauce begins to thicken and is smooth.
⏱️ 3 min
- 4
Whisk in the garlic powder, onion powder, smoked paprika, salt, and black pepper until well combined.
⏱️ 1 min
- 5
Add the gently rubbed fresh thyme sprigs to the sauce. Allow them to infuse their flavor into the sauce as it cooks.
⏱️ 1 min
- 6
Stir in the drained corn kernels, mixing them thoroughly with the creamy sauce until all the corn is evenly coated.
⏱️ 1 min
- 7
Add the granulated sugar and stir until fully incorporated. This helps to balance the flavors of the dish.
⏱️ 1 min
- 8
Reduce heat to low and simmer the mixture for approximately 10 minutes, stirring occasionally, until the corn is heated through and the sauce has reached your desired thickness. Before serving, carefully remove and discard the thyme sprigs.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Skillet Corn
Ingredients
For the Creamy Corn
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 3 fresh thyme sprigs, gently rubbed to activate oils
- 3 cups corn kernels, drained if canned, thawed if frozen
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Melt the unsalted butter in a 10-inch cast iron skillet over medium heat.
⏱️ 2 min - 2
Once the butter is melted, whisk in the all-purpose flour. Cook, stirring constantly, for 1 to 2 minutes, creating a smooth roux. This will form the base for your creamy sauce.
⏱️ 3 min - 3
Slowly drizzle in the whole milk and heavy cream while continuously whisking to prevent lumps. Continue whisking until the sauce begins to thicken and is smooth.
⏱️ 3 min - 4
Whisk in the garlic powder, onion powder, smoked paprika, salt, and black pepper until well combined.
⏱️ 1 min - 5
Add the gently rubbed fresh thyme sprigs to the sauce. Allow them to infuse their flavor into the sauce as it cooks.
⏱️ 1 min - 6
Stir in the drained corn kernels, mixing them thoroughly with the creamy sauce until all the corn is evenly coated.
⏱️ 1 min - 7
Add the granulated sugar and stir until fully incorporated. This helps to balance the flavors of the dish.
⏱️ 1 min - 8
Reduce heat to low and simmer the mixture for approximately 10 minutes, stirring occasionally, until the corn is heated through and the sauce has reached your desired thickness. Before serving, carefully remove and discard the thyme sprigs.
⏱️ 10 min