Posted by: Joan Spiller | July 6, 2011

Creamed Corn – Recipe

Creamed corn is really simple (and economical) to make – which is good news when it’s so expensive to buy! Once you make this recipe you will never buy canned corn again, trust me!

I think corn has a bit of a bum rap, the whole ‘non digestible’ thing for a start. That and it’s an evil carb. But it’s so good and so so versatile .. surely the “moderation” thing can apply so we can enjoy corn now and then?

To make my creamed corn, all you need is the following:

1kg frozen corn kernels – any brand
2 white onions – finely diced
1c cream
1/2c water
2T white flour
2T stock (or water)
1t salt
pepper to taste

In a large pot, sweat the onions in a little butter and oil. Once soft (no colour!) add the frozen corn, water and cream. Season then allow to simmer for 20 minutes.

In a small bowl, mix the flour and 2T stock or water to a lump free paste.

Add to the corn mixture and stir well, then leave the mixture to continue cooking for 15 minutes. This is critical, the flour needs to cook or it’ll taste nasty!

That’s it – creamed corn!

At some point I will tell you a variety of ways to use it but for now imagine it on toasted grainy bread. Or add some cheddar cheese then pile it into vol au vent cases. Or turn it into corn fritters .. mmm yum!


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