Creamed Corn
From champagnetime 10 years ago
- Under 1/2 hour to make
- Serves 4
While it's corn season, think about making your own creamed corn - easy, healthier than commercial, and delicious. When making creamed corn from canned corn, rinse the corn in a sieve before starting the recipe ~ it will reduce the amount of sodium substantially. Read more You won’t believe how quickly you can change frozen or canned whole kernel corn to creamed corn with just a few additions and 10 minutes of your time. You can double or triple this recipe and stick some in the freezer for later use. See less
Ingredients
- 1/2 cup milk shopping list
- 1 T. all-purpose flour shopping list
- 2 cups whole kernel corn, fresh or frozen, or 15 oz. can, drain and rinse shopping list
- 1/2 cup evaporated milk, or half and half shopping list
- 1 T. sugar shopping list
- 1/2 tsp. salt shopping list
- Hefty pinch of black pepper shopping list
- 1 T. butter shopping list
How to make it
- Whisk together the milk and flour in a small bowl and set aside.
- In a saucepan over medium heat, combine the corn, cream, sugar, salt and pepper and just heat through. Then stir in the flour mixture and cooking, stirring until the mixture thickens and the flour taste has been cooked away, 3 to 4 minutes.
- Remove from heat and scoop 1 cup of the corn mixture into a small food processor or a blender and process until just chunky; you don’t want it completely smooth. Return to the pan and put back over low heat; add the butter and whisk until its melted and combined.
- Source: Black Beans & Corn cookbook
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