|1 1/2||cups||milk, whole||warmed or light cream|
|3||cups||corn kernels||cut from about 5 ears of corn|
|1||x||white pepper||to taste*|
|Add for variety|
|1||x||sweet red bell pepper||julienne strips*|
|1||x||green bell pepper||julienne strips*|
Melt butter, stir in flour. Add milk slowly, stirring with whisk until completely blended, thickened and gently bubbling. Add kernels and simmer about 3 minutes. Season with salt and white pepper.
Leftover Creamed Corn; pureed in blender or food processor, makes a quick sauce for shrimp, scallops or crab. Mix cooked seafood into corn sauce, simmer gently and spoon over a toasted English muffin.
Although any variety of fresh corn will do, white, thin-skinned kernels make a superb creamed vegetable dish.
First published: 1996-01-27 last updated: 2013-09-16
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