Quick Company Creamed Corn Recipe - Cooking Index
Quick Company Creamed Corn Recipe - Cooking Index
| 3 tablespoons | 45ml | Butter |
| 1 tablespoon | 15ml | Onion - (1/2 cup chopped) (small) |
| 1 | Frozen white corn kernels - (16 oz) - see * Note | |
| 3/4 cup | 177ml | Skim milk - divided |
| 4 cups | 250g / 8.8oz | Frozen yellow corn kernels - (20 oz) - see * Note |
| 1/4 teaspoon | 1.3ml | Salt - optional |
| Ground black pepper - optional |
* Note: We like to buy frozen corn in bags for this recipe because it thaws faster and contains no sauce. To double this recipe, process the white corn in 2 batches and proceed with the recipe.
Melt butter over low heat in a 3-quart or larger saucepan. Meanwhile, peel and finely chop onion. Add to pan; cook until soft, about 4 to 5 minutes, stirring frequently.
While onion cooks, pour white corn kernels into a colander; rinse under lukewarm tap water for 1 minute. Drain well. Pour white corn and 1/2 cup milk into a food processor work bowl; process with steel blade until pureed, about 15 seconds. Set aside.
Pour yellow corn kernels into colander; rinse under lukewarm tap water for 1 minute. Drain well. Transfer to a saucepan. Add white corn mixture and remaining 1/4 cup milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Reduce heat to low; continue to cook, stirring from time to time. Add salt and pepper to taste. Continue to cook until heated through or until ready to serve.
Yield: 8 servings.
Source:
St. Louis Post-Dispatch - 11-09-1998 - By Beverly Mills, with Alicia Ross
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