This American Recipe Serves 2-3
Creamed corn (which is likewise known by different names, for example, “cream-style corn“) is a sort of creamy based sauce with regular corn or sweetcorn.
On the off chance that you purchase creamed corn from your nearby grocery store, you miss the delight of making your own & eating a more rich, creamy & fresher version of this great dish.
Sweet corn is fine & dandy, obviously, however sweet corn simmered with milk & butter? All things considered, that is another paradise totally.
Corn is a decent wellspring of vitamin C & furthermore contains lycopene, the chemical that gives tomatoes their red shading.
Creamed Corn Ingredients:
- 2 cups fresh milk
- salt to taste
- pepper (optional)
- 2-3 tablespoons sugar (according to taste)
- 3 tabelspooons butter
- 1 cup frozen or fresh sweetcorn or regular corn
- 2 tablespoons flour
- Place the frozen sweetcorn or regular corn into a microwavable safe bowl (I used frozen sweetcorn). Cover with cling/saran/plastic wrap & poke some holes on it using a fork. Microwave on high for about 6-8 minutes.
- In a medium sized pot or saucepan, add in the butter.
- As the butter begins to melt, drop in the flour.
- Mix well until it begins to form a thick paste. Keep mixing for about 3-4 minutes so that the flour cooks.
- Add in the milk, about ½ cup at a time, & blend with a whisk. Cook over medium heat until thickened.
- Next, add in the microwaved sweetcorn or regular corn.
- Mix well. Add in sugar, salt & pepper (optional). I’m not a lover of pepper so I didn’t add it to this creamed corn.
- Add more milk if the sauce is too thick or add a little flour if the sauce is too weak.
- This creamed corn can also be added into cooked gem squash & served as a starter or a side to any meal.
- I served this creamed corn as a side to a steak meal.