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| Basic Creamed Corn Recipe |
Category: Vegetables / Corn
Rating:
N/A
Servings: 4
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Ingredients
3 tablespoon butter or margarine
3 tablespoon flour
1 1/2 cup warmed lowfat milk, whole milk or l; ight cream
3 cup fresh corn kernels, cut from about; 5 ears of corn
1 salt to taste
1 white pepper to taste
----ADD FOR VARIETY----
1 chopped chives
1 julienne red pepper strips
1 julienne green pepper strips
1 shredded carrot
1 sauteed button mushrooms
1 pinch curry powder
1 crumbled bacon
Cooking Directions:
Melt butter, stir in flour. Add milk slowly, stirring with whisk until completely blended, thickened and gently bubbling. Add kernels and simmer about 3 minutes. Season with salt and white pepper.
Leftover Creamed Corn; pureed in blender or food processor, makes a quick sauce for shrimp, scallops or crab. Mix cooked seafood into corn sauce, simmer gently and spoon over a toasted English muffin.
Although any variety of fresh corn will do, white, thin-skinned kernels make a superb creamed vegetable dish.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
corn
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