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Creamed Corn

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

Prep: 0 min Cook: 0 min Servings: 4 Difficulty: medium

Categories: Side, Vegetarian

Tags: 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

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ACreamed_Corn)

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

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ACreamed%20Corn&oldid=4522202

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 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.