Rosemary Creamed Corn

Rosemary Creamed Corn is a flavorful side dish made with half and half, butter, and fresh rosemary.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Course Vegetables

Cuisine American

Servings servings

Calories 200 kcal

Equipment

small saucepan
whisk

Ingredients

2 cups corn kernels (approx. 2 ears of corn)
2 tablespoons butter
1 tablespoon fresh chopped rosemary
2 tablespoons all purpose flour
1 cup half and half
½ teaspoon kosher salt
¼ teaspoon black pepper

Instructions

Start by melting the butter in a small saucepan; then add the rosemary.
Cook for 30 seconds to release the aroma; then whisk in the flour to form a roux.
Next, add the half and half, salt, pepper and corn kernels. Cook on medium heat for approximately 5 minutes or until the corn is heated through and the sauce is hot and bubbly.

Notes

Please read the entire post for additional instructions, tips and/or substitutions.

Nutrition

Serving: 0.5cupCalories: 200kcalCarbohydrates: 18gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 36mgSodium: 541mgPotassium: 200mgFiber: 2gSugar: 6gVitamin A: 442IUVitamin C: 2mgCalcium: 77mgIron: 1mg

Keyword comfort food, corn, creamed corn, Rosemary, Side Dish, Vegetables

Tried this recipe?Let us know how it was!