basic creamed corn

4 servings
3 tablespoons Butter or margarine
3 tablespoons Flour
1½ cup Warmed lowfat milk, whole milk or light cream
  Chopped chives
  Julienne red pepper strips
  Julienne green pepper strips
  Shredded carrot
3 cups Fresh corn kernels, cut from about 5 ears of corn
  Salt to taste
  White pepper to taste
  Sauteed button mushrooms
 pinch Curry powder
  Crumbled bacon


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; pureed 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.

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