Creamed Corn
This recipe is really very simple, and packs in tons of flavor. I use it in my cornbread and corn casserole recipes, as well as for a simple side dish. I used thawed frozen corn kernels, but if you have access to fresh corn and don’t have nightmares of shucking corn as a child, you can use an equivalent amount of fresh cut from the cob.
This recipe makes 4 servings.
Ingredients
1 10-ounce packages of frozen corn kernels, thawed; 1/2 cup heavy cream; 1/2 teaspoon salt; 1 Tablespoon granulated sugar; 1/4 teaspoon ground black pepper; 1/4 teaspoon paprika; 1 Tablespoons butter; 1/2 cup whole milk; 1 Tablespoons all-purpose flour
Directions
Combine the corn, cream, salt, sugar, pepper, paprika, and butter in a skillet over medium heat. Whisk together the milk and flour, stir into the corn mixture. Cook, stirring often to constantly, over medium heat until the mixture is thickened and the corn is heated through.
* If serving as a straight side dish, I’ll stir in a handful of parmesan cheese at the end.
