Delicious Cream Corn
"This makes a large amount but not to worry this will be eaten up in a flash it is *THAT* good! Make certain that the corn is completely thawed but not cooked. I like to mix in some Parmesan cheese at the end of cooking ;-)"
photo by under12parsecs
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 2 (1133.98 g) package frozen corn kernels, thawed
- 236.59 ml whipping cream, unwhipped
- 236.59 ml evaporated milk (or use milk)
- 2.46 ml salt (or to taste)
- 14.79 ml sugar
- 29.58 ml flour
- 29.58 ml melted butter
- black pepper (or cayenne pepper)
directions
- In a large saucepan combine thawed corn niblets, whipping cream, evaporated milk, salt and sugar; bring to boil over medium heat, stirring occasionally.
- Reduce heat to low and simmer for 5-6 minutes.
- Melt butter in the microwave or in a small saucepan over low heat; whisk in flour until smooth, then stir into the corn mixture until well blended and thickened.
- Season with black pepper or cayenne to taste.
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Reviews
-
My family was purring with delight over this dish. Was a great addition to our Thanksgiving spread. Thanks, Kitten, for another winner! -
Delightful cream corn. Sweet and tasty. Thanks Kitten, for another winning recipe!
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Made this for turkey day - Have to travel with it but it should do great - thank you for another great recipe -
I can NOT believe I havent rated this yet! We loooooove it and have it every few weeks. The only thing I changed is that I have found I dont need to boil for 5 min. As soon as the milk and corn come to a boil I add the roux to thicken. The corn always got a little chewy when I boiled it. -
Absolutely delicious! Served it on Memorial Day 2010. It had to wait a little before serving while the steaks finished cooking and it stiffened up a bit, so thinned it with a bit of milk. Perfect! Didn't use the cayenne or parmesan, but may next time. Then, again, I may not want to "gild the lily".
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