Creamed Corn
8 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 4 cups corn kernels (frozen, fresh, or canned and drained)
- 1 small onion (finely diced)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Β½ cup heavy cream
- ΒΎ cup milk
- Β½ teaspoon salt
- ΒΌ teaspoon ground black pepper
- 2 sprigs fresh thyme
Method
- In a saucepan or pot, melt the butter and saute the onion until it's soft and translucent.
- Add the corn kernels, if they're frozen then cook them for a few minutes until they're warmed through.
- Add flour, and cook for 1 minute then add the cream and milk.
- Bring the mixture to a gentle simmer, and allow the sauce to thicken.
- Season with salt, pepper, and add fresh or dried thyme. Cook for a couple of minutes then remove from heat.
- Using an immersion blender, blend half of the creamed corn or all of it if you prefer a creamier consistency.