This is a very simple combination that creates a delicious cream style corn that doesn’t seem like it came from a can.  The best part is that it takes about 10 minutes from start to finish which means your vegetable side dish is ready without any of the usual muss and fuss.

This recipe was given to me by my octogenarian friend, Pearl.  One day, she and I were discussing what I could do with cans of cream style corn that I had purchased by mistake.  I complained that there was no texture and wondered what I could use it in to get rid of it.  She said that canned cream style corn isn’t like the creamed corn from her youth and said that she remembered there being more corn kernels in it.  She had a simple solution to make it more palatable.  She added some whole kernel corn to the cream style corn, and this solved the problem.  I tried her suggestion and it was a hit in my house.  In fact, this is one of Sue Chef and Bus Boy’s favorite ways to have corn.    They’ve even requested it for Thanksgiving dinner. 

Give our simple recipe for Pearl’s Cream Style Corn a try and let us know what you think by leaving a comment below.

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Nutrition information is for corn made without butter.  Nutrition Grade:  A

The following nutrition information is for this recipe with the addition of 1 tablespoon of butter.

Nutrition Grade:  A