Creamed Corn

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.