Creamed Corn
Serves: 6
Cecile Bahringer
1 January 1970
Based on User reviews:
44
Spice
44
Sweetness
53
Sourness
45
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 cups
Water2 tbsps
Unsalted Butter1 cup
Heavy Cream2 tsps
All-Purpose Flour2 tbsps
Chives (chopped fresh)Directions:
1
Cut corn from cobs (reserve cobs) and put in a large saucepan with water, butter, 1 tsp salt, and 1/2 tsp pepper
2
Simmer over medium heat, uncovered, stirring occasionally, until tender, 5 to 7 minutes
3
Meanwhile, scrape cobs in a small saucepan to extract "milk
4
" Whisk in cream and flour
5
Boil over medium heat, whisking constantly, 1 minute
6
Carefully transfer cream mixture and 2 cups corn with some of cooking liquid to a blender and purée (use caution when blending hot liquids)
7
Stir purée into corn and simmer 5 minutes
8
Stir in chives; season with salt and pepper
9
Cut corn from cobs (reserve cobs) and put in a large saucepan with water, butter, 1 tsp salt, and 1/2 tsp pepper
10
Simmer over medium heat, uncovered, stirring occasionally, until tender, 5 to 7 minutes
11
Meanwhile, scrape cobs in a small saucepan to extract "milk
12
" Whisk in cream and flour
13
Boil over medium heat, whisking constantly, 1 minute
14
Carefully transfer cream mixture and 2 cups corn with some of cooking liquid to a blender and purée (use caution when blending hot liquids)
15
Stir purée into corn and simmer 5 minutes
16
Stir in chives; season with salt and pepper