Basic Creamed Corn Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Butter or margarine,
3 tbsp: Flour,
1 1/2 cup: Warmed lowfat milk, whole milk or light cream
3 cup: Fresh corn kernels, cut from about 5 ears of corn
Salt to taste,
White pepper to taste,
ADD FOR VARIETY
Chopped chives,
Julienne red pepper strips,
Julienne green pepper strips,
Shredded carrot,
Sauteed button mushrooms,
pn Curry powder,
Crumbled bacon,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp