Creamed Corn

Creamed Corn
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  1. 5 large ears fresh corn
  2. 2 cups whole milk
  3. 3 tablespoons butter
  4. 1 cup chopped onion
  5. 2 teaspoons cornstarch
  6. 2 teaspoons chopped fresh thyme
  7. ¾ teaspoon salt
  8. ½ teaspoon ground black pepper
  1. Cut kernels from corn into a bowl (about 4½ cups kernels). Using the dull side of a knife, scrape milk and pulp from cobs into bowl. In a blender, purée 1 cup corn kernels and milk.
  2. In a 10-inch skillet, melt butter over medium heat. Add onion and remaining 3½ cups corn to pan; cook until onion begins to soften, approximately 7 minutes. Add puréed corn mixture to skillet; bring to a simmer. Reduce heat to medium-low, and simmer, stirring occasionally, until tender, about 15 minutes.
  3. Add cornstarch, thyme, salt, and pepper to corn mixture; stir well. Simmer, stirring frequently, until thickened, approximately 5 minutes.
Taste of the South


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