Quick Creamed Corn

1
lisa milton

By
@aamilton

My grandmother used to call this "fried corn." It's not as good as real creamed corn made with cream and butter. But it's pretty darn close.

Rating:
★★★★★ 1 vote
Comments:
Serves:
4-6
Prep:
30 Min
Cook:
1 Hr

Ingredients

1 large
bag frozen corn, thawed, rinsed & drained
1/2
stick butter or more to your liking
1 c
milk, approximately
1-2 Tbsp
flour
salt & pepper to taste

Step-By-Step

1Add about 1 tbsp butter to a frying pan or boiler and heat on medium. Do not burn.
2Add corn and stir, steaming slightly for a few minutes cook and remove any excess water.
3Add the remaining butter and stir until melted and mixed in.
4Pour enough milk to barely cover the corn. Turn the temp on low and let it heat up for just a minute.
5In a measuring cup, add 1 Tbsp flower to 1/4 cup milk and stir with a fork until all the lumps are gone.
6Gradually pour the flour/milk mixture into the pan, stirring to mix as you pour.
7When the corn mixture starts to thicken, add salt and pepper to taste. Keep adding flour/milk mixture to desired thickness and taste.

About Quick Creamed Corn

Course/Dish: Vegetables