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Some recipes for creamed corn call for
slitting each row of kernels to release the milky liquid they contain.
I prefer to leave the kernel whole; either method will work here. Serve
this with any grilled meat and thick slices of garden-ripened tomatoes.
Makes 6 servings
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2 tablespoons butter
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2 teaspoons minced onion
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2 cups cooked fresh corn kernels, cut from the cob (4 to 5 ears), or
thawed frozen corn kernels
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2 tablespoons all-purpose flour
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1 cup half-and-half, heated until bubbles appear around the edge and
hot
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1 tablespoon sugar
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Salt and freshly ground black pepper to taste
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2 tablespoons chopped fresh parsley
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Melt the butter in a medium-size heavy
saucepan over low heat.
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Stir in the onion and cook, stirring, for
2 minutes. Add the sweet corn. Cook, stirring to coat with butter, for
2 to 3 minutes.
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Sprinkle the flour over the corn and toss
with a spoon. Stir in the half-and-half, along with the sugar, stir
well. Simmer, stirring from time to time, over low hear until
thickened, at least 3 to 4 minutes.
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Season well with salt and pepper. Stir in
the parsley and serve very hot.
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