Basic creamed corn
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | ||
Directions
ADD FOR VARIETY
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.