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Basic creamed corn
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| Artist: |
_ |
| Categories: |
Appetizers, Cereals, Corn, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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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 |
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Procedures:
| 1 | Melt butter, stir in flour. | | 2 | Add milk slowly, stirring with whisk until completely blended, thickened and gently bubbling. | | 3 | Add kernels and simmer about 3 minutes. | | 4 | Season with salt and white pepper. | | 5 | Leftover creamed corn; pureed in blender or food processor, makes a quick sauce for shrimp, scallops or crab. | | 6 | Mix cooked seafood into corn sauce, simmer gently and spoon over a toasted english muffin. | | 7 | Although any variety of fresh corn will do, white, thin-skinned kernels make a superb creamed vegetable dish. |
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