Creamed Corn

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corn1You don’t know what your missing if you have never had fresh creamed corn! This recipe yields a beautiful creamy, rich, sweet corn that can’t be beat. I recommend that you use fresh corn, although you can used frozen if necessary. Just throw a couple of extra ears of corn in the next time you serve up some summer corn on the cob (1 cob = approx. 1 cup). I always think that I will be making enough to use some in a cornbread recipe, but there are NEVER any leftovers of this tasty dish.


CREAMED CORN (Serves 8)

Ingredients

  • 4 cups corn
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons butter
  • 1 cup whole milk
  • 2 tablespoons all-purpose flour
  • 1/4 cup freshly grated Parmesan cheese

Directions

  1. In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter.
  2. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through.
  3. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.

corn

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About Worth Stopping By . . .

I am a blogger who would rather talk than write. I enjoy traveling, family time, friends and food/fine dining. I have made some real efforts in the kitchen lately, and I blog in order to document and motivate myself to: 1.) fully use all of the fresh ingredients in my kitchen and 2.) cook healthy, creative meals.

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