Friday, May 20, 2011
country creamed corn
What I love most about this recipe is that it's convenient (you can use frozen corn if you don't have fresh) and it only takes 10 minutes. It was so easy that I'm not sure that I can really call it cooking!
Start by plopping some butter in a skillet with some green (or regular) onions. Saute for about 2-3 minutes, or until the onions are tender.
Then, dump in a bag of frozen corn...doesn't even need to be thawed first! Cover and leave it alone for 5 minutes, or until the corn is cooked.
Now...here's the very important step that I forgot to take a picture of (sorry!). Mix together some cornstarch, milk, water, salt and pepper. Stir this mixture into the corn and bring it to a boil. Cook it for about 2 minutes, or until it's thickened.
Like I said...easy!
1/4 cup chopped green onion (or finely chopped regular onion)
2 T. butter
16 oz. frozen (or fresh) corn
1 T. cornstarch
1/2 cup milk
1/4 cup water
1/4-1/2 t. each salt and pepper
Saute onions in butter about 2-3 minutes, or until tender. Stir in corn; cover and cook about 5 minutes until heated. In a small bowl, whisk together remaining ingredients. Stir into corn, and bring to a boil. Cook, uncovered, for about 2 minutes or until thickened. Serves 6.
Variation: Use almond milk or other milk substitute and dairy-free Smart Balance for a diary-free or IBS diet.