Sweet corn from the can turns silky and rich with butter and a touch of cream, topped with golden toasted breadcrumbs for texture. This shelf holds just what you need for a comforting side that tastes like you took time, when really you didn't.

Serves 2. 20 minutes, 15 at the stove.

About 1030 calories a serving, 32 g protein, 182 g carbohydrate, 31 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Drain the can of corn, reserving 1/4 cup of the liquid; set both aside. Mince 1 clove of garlic. In a large skillet over medium heat, melt 1 tablespoon of butter, add the garlic, and cook for thirty seconds until fragrant, then add 1 tablespoon of flour and stir constantly for one minute until it no longer smells raw.
2. Pour the reserved corn liquid into the skillet, stirring to dissolve the flour; it will thicken quickly. Stir in the drained corn, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper, then simmer for three minutes.3 min
3. While the corn simmers, place 1/3 cup breadcrumbs in a small skillet with 2 tablespoons of butter over medium heat and stir often until the crumbs are light golden and smell toasted, about four minutes.4 min
4. Spoon the creamed corn into a serving bowl or two shallow bowls and top with the warm breadcrumb mixture just before eating.

Note Swap the breadcrumb topping for grated cheddar if that's what you have on hand. Leftovers keep in the fridge for two days and can be reheated gently on the stovetop with a splash of water. Serve alongside grilled chicken, a pork chop, or roasted fish.