All Simple Vegetable Recipes


Simple Home-style Creamed Corns Recipes

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

  • 2 tablespoons butter

  • 2 teaspoons minced onion

  • 2 cups cooked fresh corn kernels, cut from the cob (4 to 5 ears), or thawed frozen corn kernels

  • 2 tablespoons all-purpose flour

  • 1 cup half-and-half, heated until bubbles appear around the edge and hot

  • 1 tablespoon sugar

  • Salt and freshly ground black pepper to taste

  • 2 tablespoons chopped fresh parsley

  1. Melt the butter in a medium-size heavy saucepan over low heat.

  2. 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.

  3. 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.

  4. Season well with salt and pepper. Stir in the parsley and serve very hot.

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