Basic Creamed Corn
1.9k
Creamy, sweet and delicious. It's worth making your own creamed corn instead of getting it from a can.
Ingredients
| 3 | tablespoons |
butter
or margarine |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 ½ | cups |
milk, whole
warmed or light cream |
|
| 3 | cups |
corn
cut from about 5 ears of corn |
|
|
salt
to taste |
* | ||
|
white pepper
to taste |
* | ||
| Add for variety | |||
|
chives
chopped |
* | ||
|
sweet red bell peppers
julienne strips |
* | ||
|
green bell peppers
julienne strips |
* | ||
|
carrots
shredded |
* | ||
|
mushrooms
sauteed button |
* | ||
| 1 | pinch |
curry powder
|
* |
|
bacon
crumbled |
* | ||
Directions
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; puréed 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.
Nutrition Facts
Serving Size 149g (5.3 oz)Amount per Serving
Calories 16746% of calories from fat
% Daily Value *
Total Fat 9g
13%
Saturated Fat 5g
24%
Trans Fat
0g
Cholesterol 21mg
7%
Sodium 76mg
3%
Total Carbohydrate
7g
7%
Dietary Fiber 2g
9%
Sugars g
Protein
10g
Vitamin A 8%
•
Vitamin C 9%
Calcium 7%
•
Iron 3%
* based on a 2,000 calorie diet
How is this calculated?
