Creamy Sweet Corn Cream with Heavy Cream
This creamy sweet corn cream with heavy cream is a practical, flavorful recipe that is perfect as a side dish for meat, chicken, rice or baked dishes. Part of the corn is blended with milk, chicken bouillon and cornstarch, creating a thick base. Then this mixture is cooked with corn sautéed in butter, onion and garlic, finished with heavy cream, fresh herbs and grated cheese on top.
Equipment
- blender For blending part of the corn with milk, bouillon and cornstarch.
- skillet For sautéing the seasonings, corn and cooking the cream.
- spoon or spatula For stirring the cream until it thickens without sticking.
- knife For chopping the onion, garlic and fresh herbs.
- cutting board For supporting ingredients while cutting.
- Can opener For opening the cans of sweet corn.
- stove For sautéing and cooking the cream.
- Serving bowl For serving the finished corn cream.
Ingredients
- 1 can sweet corn for blending
- 375 ml milk at room temperature
- 1 cube chicken bouillon
- 2 tablespoons cornstarch
- 2 tablespoons butter
- 1 piece chopped onion
- 4 cloves chopped garlic
- 1 can sweet corn for sautéing
- 1 teaspoon salt
- 200 g heavy cream
- fresh herbs to taste
- grated cheese to taste for finishing
Instructions
- In a blender, add one can of sweet corn.
- Add the milk, chicken bouillon cube and cornstarch.
- Blend very well until smooth and set aside.
- Place the butter in a skillet and let it melt completely.
- Add the chopped onion and chopped garlic cloves.
- Sauté well until the onion and garlic are aromatic.
- Add the other can of sweet corn and sauté with the onion and garlic.
- Pour the blended corn mixture into the skillet.
- Stir constantly over medium heat until the cream thickens.
- When it reaches a creamy texture, add the salt and mix.
- Add the heavy cream and mix very well, keeping the cream warm.
- Turn off the heat and add fresh herbs to taste, if desired.
- Transfer the cream to a serving bowl.
- Finish with grated cheese on top and serve hot.
Video
Notes
Blend the corn well with the milk to make the cream smoother and more even. Stir constantly after adding the blended mixture to the skillet, because the cornstarch thickens quickly and can stick to the bottom. Adjust the salt only at the end, since the chicken bouillon and grated cheese are also salty. Fresh herbs are optional, but they make the cream fresher and more attractive. Serve hot so the grated cheese melts with the heat of the cream.
Nutrition
Calories: 240kcalCarbohydrates: 26gProtein: 7gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 580mgPotassium: 310mgFiber: 3gSugar: 7gVitamin A: 520IUVitamin C: 6mgCalcium: 140mgIron: 1mg
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