Cream Style Sweet Corn W/ Fresh Chive & Carrots
Rose Mary Mogan
I really wanted some Fried Corn as many Southerners call it or Cream Style Corn as my husband calls it. The three ears just wasn't enough so I decided to add some coarsely grated carrots, and some Fresh Chopped chive from the garden, & when combined with the milk and other ingredients it made enough to serve at least 4.
It was so good, I am very happy to share the recipe with you. There was none left after dinner.
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- 3 large
- ears fresh sweet corn
- 2 c
- coarsley grated carrots
- 1/3 c
- fresh chive chopped
- 2 pkg
- no calorie sweetner or 1 tbs. sugar
- 1 1/2 c
- fat free milk
- 2 Tbsp
- corn starch
- 2 Tbsp
- can't beleive it is not butter or cooking oil
- salt & pepper to taste ( i used steak seasoning 1/2 tsp)
1My husband loved this so much, he had some before it was completely cooked. I hope you like this as much as we did. It was really great, & I created a new recipe in the process.
6In a large Measuring cup add the milk and corn starch & stir until the corn starch dissolves into the milk. Then pour the milk mixture into the bowl of corn mixture.
8When the oil or butter has heated over medium low heat, pour In the corn mixture, and immediately begin to stir. Stir on a regular basis or mixture will stick to bottom of skillet. If need be add a bit of water, I had to add an additional 1/2 cup or so of water after corn started to cook and mixture thickened. Allow to cook 15 to 20 minutes, Remove from heat and serve immediately.