Creamy Buttered Corn
Creamy Buttered Corn served alongside a vegan hot dog and a side of sauerkraut
This may sound corny, but this recipe is amazing! Every time I think of eating corn I think of summer. Mostly because I think of corn on the cob and I always ate that in the summers growing up. This recipe is here to break that standard. Creamy buttered corn is a great dish to have any time of year. It is such a creamy, warm dish that would be perfect to serve over the winter holidays. I can see this being a great side dish to make for Thanksgiving. If you do want to make this for the whole family, you will need to multiple the recipe.
Corn is one of those vegetables I don’t always eat throughout the year. Granted, it doesn’t digest well, but it is super tasty. This creamy butter corn is absolutely delicious and is making me want to eat corn more often. The recipe itself is fairly simply. Once the butter and heavy cream have blended together add the corn and let it cook until it absorbs the liquid. No fancy tricks to make this recipe taste good.
In the summer, this is a great dish to have alongside some PKU friendly hotdogs. Cambrooke has their Brookelyn Dogs, but with Kuvan I am able to use Lightlife® Smart Dogs. This creamy buttered corn would also make a great side dish for the whole family for dinner. I can see this being a great addition to my Thanksgiving table. Another thing I love about this recipe is that this corn still tastes just as delicious when you reheat as when you serve it fresh!
Creamy Buttered Corn
Ingredients:
1 16oz can of yellow corn
½ cup heavy creamer
2 tbsp. butter
salt and pepper to taste
Serving size: ¼ cup
Servings per recipe: 8 servings
Phe per serving: 72 mg
Directions:
In a medium saucepan, melt the butter on medium heat and add the heavy creamer.
Drain liquid from the can of corn and then add it to the saucepan and bring it to a boil.
Let corn cook until most of the liquid is absorbed (approx. 15-20 minutes).
Add salt and pepper to taste.
Let cool for 2-3 minutes.
Serve and enjoy!