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Basic Creamed Corn

 
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1.7k

Creamy, sweet and delicious. It's worth making your own creamed corn instead of getting it from a can.

Yield

6

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, Low Sodium
 

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
1 x salt
to taste
*
1 x white pepper
to taste
*
Add for variety
1 x chives
chopped
*
1 x sweet red bell peppers
julienne strips
*
1 x green bell peppers
julienne strips
*
1 x carrots
shredded
*
1 x mushrooms
sauteed button
*
1 pinch curry powder
*
1 x 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.

 

* not incl. in nutrient facts

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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?

 

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