Creamed Corn

Recipe Ingredients

4		Fresh corn
2 cups	474ml	2% low-fat milk - divided
3/4 cup	46g / 1.6oz	Coarsely chopped onion
1/2 teaspoon	2.5ml	Black peppercorns
1/4 cup	15g / 0.5oz	All-purpose flour
1/2 teaspoon	2.5ml	Salt

Recipe Instructions

Cut off tops of corn kernels; scrape "milk" and remaining pulp from cobs using the dull side of a knife blade. Set corn pulp aside, and reserve one cut cob.

Cut reserved cob in half. Combine cob halves, 1-3/4 cups milk, chopped onion, and peppercorns in a medium saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes. Strain mixture; discard cob, onion, and peppercorns.

Combine 1/4 cup flour and remaining 1/4 cup milk in a saucepan, stirring with a wire whisk until blended. Add warm milk mixture; cook over low heat 3 minutes or until thickened, stirring constantly. Add corn pulp and salt; stir well. Cook over medium-low heat 15 minutes or until corn is tender, stirring frequently.

Source:
Cooking Light, May/June 1993, page 152

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.