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Basic Creamed Corn


Saved in 27 recipe boxes and 15 cookbooks
Basic Creamed Corn

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 flour, all-purpose
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
*
* not incl. in nutrient facts

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.

First published: last updated: 2015-08-05

5 stars - based on 1 ratings, best: 5, worst: 0, reviews: 1

Reviews

+4

over 4 years

Much better than that canned stuff they try to call creamed corn. If you use fresh corn it's incredibly sweet but I've tried this recipe with frozen corn and it works well too.

Comments

 

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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