Directions:
- Preparation:
- Remove the kernels from the corn.
- Melt the butter in a large, heavy-skillet over medium-high heat. Add the onion and sauté for 2 minutes. Add the corn to the onions together with 2/3 a cup of water. Bring to a simmer, reduce heat and cover. Cook for 10-15 minutes until the corn is tender.
- Puree half of the corn kernels. Add the corn puree and cook until slightly thickened. Reduce the heat to low, add sugar, nutmeg, and cream and cook for 5-6 minutes, stirring occasionally. Season with salt and pepper.
- Notes:
- To give corn a Texas flair, you can add a few pimentos, or bacon.
- Another variation would be to add 1/2 cup of cooked lima beans to your casserole.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 133.88 Kcal (561 kJ) | ||
| Calories from fat | 59.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.56g | 10% | |
|---|---|---|---|
| Cholesterol | 17.91mg | 6% | |
| Sodium | 17.13mg | 1% | |
| Potassium | 263.3mg | 6% | |
| Total Carbs | 18.5g | 6% | |
| Sugars | 3.39g | 14% | |
| Dietary Fiber | 2.9g | 12% | |
| Protein | 2.98g | 6% | |
| Vitamin C | 7mg | 12% | |
| Iron | 0.9mg | 5% | |
| Calcium | 9.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 120.86 Kcal (506 kJ) | ||
| Calories from fat | 53.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.93g | 10% | |
|---|---|---|---|
| Cholesterol | 16.17mg | 6% | |
| Sodium | 15.46mg | 1% | |
| Potassium | 237.69mg | 6% | |
| Total Carbs | 16.7g | 6% | |
| Sugars | 3.06g | 14% | |
| Dietary Fiber | 2.61g | 12% | |
| Protein | 2.69g | 6% | |
| Vitamin C | 6.3mg | 12% | |
| Iron | 0.8mg | 5% | |
| Calcium | 8.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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