Southern-style creamed corn (microwave)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | Ears fresh corn |
| ¼ | cup | Butter or margarine |
| ¼ | cup | Butter |
| 1 | teaspoon | Sugar |
| ½ | cup | Half-and-half |
| 2 | teaspoons | Cornstarch |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Coarsely ground black pepper |
Directions
Cut corn from cob, scraping cobs well to remove all milk.
Place butter in a 2-quart casserole, and microwave at HIGH for 1 minute or until melted; stir in corn, water, and sugar. Cover with heavy-duty plastic wrap. Microwave at high for 3 minutes; stir well, and give dish a half-turn. Cover and microwave at HIGH for 5 to 7 minutes or until corn is done.
Combine remaining ingredients, and beat with a wire whisk until cornstarch is dissolved; add to corn, mixing well. Cover and microwave at HIGH for 2 to 2-½ minutes or until thickened and bubbly, stirring at 1-minute intervals. Yield: 4 to 6 servings.
From "Southern Living" July, 1981 Typos by Jeff Pruett Submitted By JEFF PRUETT On 07-15-95