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Creamed Corn

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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | American cuisine | Southern cuisine | Corn

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schedulePrep 0 min local_fire_departmentCook 0 min groups4 speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4522202

License: CC BY-SA 4.0 · Wikibooks contributors

#recipes using butter #recipes using corn #recipes using cream #recipes using half and half #recipes using red bell pepper #recipes using whole milk #side dish #southern u.s. #vegetarian #very easy
Side Vegetarian

Ingredients

Scale
  • 1 can (15.25 oz / 432 g) whole kernel sweet corn, drained (reserve the liquid)
  • ½ red bell pepper (or other suitable red vegetable), diced
  • 2 Tablespoons (30 g) butter
  • ¼ cup (60 ml) cream, half-and-half, or whole milk
  • Salt to taste
  • Black pepper to taste

Directions

  1. Drain the can of corn, reserving the liquid.
  2. Put half of the corn into a bowl and purée it with a wand blender, adding some liquid from the can if necessary to keep it from getting too dry.
  3. Pour puréed corn into a saucepan and add remaining whole corn kernels.
  4. Add the diced bell pepper, butter, and cream, then heat over medium heat, stirring occasionally. You can add more cream or milk if it's not creamy enough.
  5. Salt and pepper to taste.

Notes

You can replace the diced red bell pepper with diced pimentos or sun-dried tomatoes if you like, or with diced jalapeños if you want it spicy.

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