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.
3 largeears fresh sweet corn
2 ccoarsley grated carrots
1/3 cfresh chive chopped
2 pkgno calorie sweetner or 1 tbs. sugar
1 1/2 cfat free milk
2 Tbspcorn starch
2 Tbspcan't beleive it is not butter or cooking oil
·salt & pepper to taste ( i used steak seasoning 1/2 tsp)
How to Make Cream Style Sweet Corn W/ Fresh Chive & Carrots
- My 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.
- In 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.
- When 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.