Ingredients
This recipe is built on pantry staples, making it an accessible and affordable option for any day of the week. Each component plays a crucial role in creating the final creamy and flavorful dish.
- 1 can (15 ounces / 425g) Sweet Corn: This is the star of the show. Use a good quality canned sweet corn, and be sure to drain it very well to avoid a watery result. The natural sweetness of the corn forms the delicious base of the breakfast. You can also use 1 ½ cups of frozen or fresh corn kernels.
- 2 tablespoons Butter: Unsalted butter adds a rich, creamy flavor that perfectly complements the sweetness of the corn. It helps create a silky texture when melted into the dish. For a different flavor profile, you could use olive oil.
- ¼ cup Milk or Heavy Cream: The choice between milk and cream depends on your desired richness. Heavy cream will result in a more decadent, velvety texture, while whole milk offers a lighter but still creamy consistency. For a dairy-free version, oat or soy milk works wonderfully.
- ¼ teaspoon Salt: A small amount of salt is essential. It doesn’t just make the dish salty; it enhances the natural sweetness of the corn and balances all the flavors, making them more vibrant.
- ⅛ teaspoon Black Pepper: Freshly ground black pepper adds a gentle, spicy warmth that cuts through the richness of the butter and cream. It provides a subtle savory kick that elevates the dish from simple to sophisticated.
- 1 tablespoon Freshly Chopped Chives or Parsley (Optional): While optional, fresh herbs are highly recommended. They add a burst of fresh, bright flavor and a pop of color, making the breakfast feel more special and complete.
Instructions
The beauty of this recipe lies in its sheer simplicity. Following these detailed steps will ensure you get a perfectly creamy and delicious breakfast bowl every single time, with minimal effort and cleanup.
Step 1: Prepare the Corn
First, open your can of sweet corn and pour it into a fine-mesh strainer. Allow it to drain completely for a minute or two, gently shaking the strainer to release any excess liquid. This is the most crucial step for achieving a creamy, not watery, consistency. If you are using frozen corn, there’s no need to thaw it first; you can use it directly from the freezer but may need to add an extra 30-60 seconds to the microwave time. If using fresh corn kernels cut from the cob, you’re ready to go.
Step 2: Combine the Ingredients
In a medium-sized, microwave-safe bowl, add the well-drained sweet corn. Add the butter (you can place it right on top), pour in the milk or cream, and sprinkle evenly with the salt and black pepper. There’s no need to stir at this point; the ingredients will meld together perfectly in the heat of the microwave. Using a bowl with ample space will prevent any potential bubbling over.
Step 3: Microwave to Perfection
Place the bowl in the microwave. Cook on high power for 2 to 3 minutes. The exact time will depend on the wattage of your microwave. A lower-wattage microwave (under 1000 watts) may require closer to 3 minutes, while a higher-wattage one might be done in 2 minutes. The goal is for the mixture to be steaming hot and the butter to be fully melted. You will hear it sizzling, which is a good sign it’s ready.
Step 4: Stir and Finalize
Carefully remove the hot bowl from the microwave using an oven mitt. The contents will be very hot. Give everything a thorough stir. As you stir, the melted butter and warm cream will emulsify, creating a beautifully creamy sauce that coats every kernel of corn. This is the moment the magic happens.
Step 5: Garnish and Serve Immediately
If you’re using fresh herbs, stir in the chopped chives or parsley now. The residual heat will release their aromatic oils, infusing the entire dish with a fresh, vibrant flavor. Taste and adjust the seasoning if necessary, adding another pinch of salt or pepper to your preference. Serve the breakfast corn warm, straight from the bowl.
Nutrition
- Serving Size: one normal portion
- Calories: 250