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Monday, July 22, 2013

Fresh Creamed Corn

Fresh Creamed Corn
I remember when people cooked lots of cream sauces and gravies with foods and this is an old time favorite, you can use canned corn too just warm the corn then add to butter and follow directions.

4 ears fresh corn, steamed or grilled
4 tbsp. unsalted butter
1 tbsp. all-purpose flour
1 1/4 tsp. sugar, plus more to taste
1/4 tsp. kosher salt, plus more to taste
3/4 – 1 cup heavy cream (you can use canned milk for this and save a lot of calories too)

Heat butter over medium heat to melt. Slice cooked corn off the cob and and then, using the back of your knife, force off any remaining kernels of corn and the “milk” (juices) from the cob.

Add the flour to the butter and stir to combine. Add the sugar, salt and corn. Stir and cook 1 minute. Add the cream to slightly over your desired thickness and cook an additional 5 minutes to thicken. Season to taste with additional salt and/or sugar, if needed.

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