cream corn

Name: Cream Corn
Prep time: 5 min
Cook time: 20 min
Yield: 4
Cuisine: American
Ingredients: 2 (15) ounce(s) cans whole kernal corn (i use 1 sweet yellow and 1 shoepeg); 4 tablespoon(s) butter or margarine (room temp); 2 tablespoon(s) flour; 1 1/2 cup(s) milk, 2% or whole; 1/4 teaspoon(s) sea salt, or kosher salt; 1/2 teaspoon(s) ground black pepper; 1 teaspoon(s) sugar; 1 dash(es) nutmeg; 1 dash(es) onion powder

(1 RATING)

29 Pinches

K J

A place in, WA

Updated on Apr 13, 2011

I wanted something a little different than just basic veggies with dinner, this turned out really good.

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prep time 5 Min

cook time 20 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

2 (15) ounces cans whole kernal corn (i use 1 sweet yellow and 1 shoepeg)
4 tablespoons butter or margarine (room temp)
2 tablespoons flour
1 1/2 cups milk, 2% or whole
1/4 teaspoon sea salt, or kosher salt
1/2 teaspoon ground black pepper
1 teaspoon sugar
1 dash nutmeg
1 dash onion powder

How To Make cream corn

Step 1

Drain both cans of corn thoroughly. Place half of one can of corn in food processor and pulse until it forms a chunky paste. (At this point I place all of the corn in a measuring cup for easy access)

Step 2

In a large skillet cream margarine, flour, salt and pepper. Heat pan to medium and melt the margarine mixture, stir in the milk. Continue cooking, stirring constantly until it looks like gravy.
Step 3

Stir in corn, sugar and spices to your taste. Reduce heat to low and simmer, stirring occasionally for about 10 minutes or until most of the liquid is evaporated. Serve hot.
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