Creamed Corn
This Creamed Corn is the perfect healthy side to serve with your holiday meal, but easy enough to make anytime. It's rich and creamy with the perfect balance of savory and sweet.
Servings 6
Ingredients
- 6 ears corn on the cob (cooked or frozen and thawed), about 4 cups off the cob
- 8 ounces mascarpone cheese, room temperature
- ½ cup unsweetened almond milk
- ¼ cup butter, divided
- ¼ cup asiago cheese, grated
- 1 tablespoon shallots, minced
- 1 tablespoon honey
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Place a small bowl inside of a large mixing bowl. Set each corn on the cob on top of the smaller bowl. Using a sharp knife, carefully slice the kernels off. Once the kernels have all been cut off, use the back of your knife, scrape all sides of the corn cob, allowing the “milk” to release into the bowl. Repeat the process for the remaining 5 ears.
- Heat a 10" skillet to medium, add in half of the butter and once melted, add in the corn mixture, salt and pepper. Allow to cook for 2-3 minutes.
- Make a well in the center of the skillet and add in the remaining butter, then once melted, add in shallots. Allow to sauté for 2 minutes, then add in the honey, mascarpone, almond milk and asiago cheeses. Continue cooking for about 2 minutes, or until it has thickened to your liking.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Creamed Corn
Amount per Serving
Calories
332
% Daily Value*
Fat
25
g
38
%
Saturated Fat
15
g
94
%
Carbohydrates
25
g
8
%
Fiber
3
g
13
%
Sugar
9
g
10
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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