Sweet Cream Corn
it's an easy, testy dessert and it does not take much time to cook.
- 5 corns (Sliced Corn)
- Sugar at least 1/4 cup, or more is up to you
- Half & half, milk, or coconut milk (choose your favorite)
* For healthy recipe replace with organic almond milk, fresh squeeze coconut milk, coconut sugar, or organic cane sugar, and organic corn, or 1 table spoon of fresh ginger (optional).
Slice corns and put in a pot, mix in sugar, and pour milk over corns until milk cover all the corns, stir and
bring corn mixture to a boil, on a medium-high heat, for about 4-5 minutes, or until corns are boiling, turn heat down to medium-low, and let the corns boiling for another 3 minutes before turn off the stove. Serve warm or cold
Note: For the sugar, just estimate how much sugar you would like to put in the corn, start from ¼ cup first, add more if you need more sweet, use spoon to add an extra sugar, to make sure you will not over load the sugar into the corn, as the corn is already sweet, so you don’t need a lot of sugar to make sweet cream corn.
I normally cook everything without using measuring cup, I just estimate almost everything myself.
*** During cooking, cover the lid only half way, so milk will not over flow out from the pot.
I have a video that showing, how to slice uncooked corn below.