Note: I cooked this in an 8″ nonstick pan. One bag 10-oz corn is enough for 2-3 people.
Prep time: 5 minutes
Cook time: 10 minutes for one bag of corn, 15 minutes for double the ingredients
Recipe made possible thanks to my friend, Vy, who made some cream corn for Thanksgiving. I hardly cook American food unless someone makes and let me eat it and then teach me how to cook it because I love it so much.
1 bag 10 oz frozen Bird’s Eye “Super Sweet Corn”
1/2 cup heavy cream
1.5 Tbsp sugar
1 Tbsp unsalted butter
1/8 tsp salt
1/2 cup 2% Lowfat milk
1 Tbsp all-purpose flour
1/2 Tbsp cornstarch
1. In an 8-inch saucepan or skillet, pour in frozen corn, butter, heavy cream. The corn doesn’t need to be thawed. Cook on high heat until corn blends with the melted butter. This took about 5 minutes. Then add the sugar and salt. Stir.
2. Meanwhile, stir the all-purpose flour and cornstarch in the cup of milk.
3. Turn heat down to medium (#6 on my GE Spectra stove). Pour in the milk mixture.
4. Cook for about 7 minutes or until cream thickens to your preference. Serve as a side dish. I just eat it by itself.