Creamed Corn Recipe - Cooking Index
Creamed Corn Recipe - Cooking Index
| 4 x | Fresh corn | |
| 2 cups | 2% low-fat milk - divided | |
| 3/4 cup | Coarsely chopped onion | |
| 1/2 teaspoon | Black peppercorns | |
| 1/4 cup | All-purpose flour | |
| 1/2 teaspoon | Salt |
Cut off tops of corn kernels; scrape "milk" and remaining pulp from cobs using the dull side of a knife blade. Set corn pulp aside, and reserve one cut cob.
Cut reserved cob in half. Combine cob halves, 1-3/4 cups milk, chopped onion, and peppercorns in a medium saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes. Strain mixture; discard cob, onion, and peppercorns.
Combine 1/4 cup flour and remaining 1/4 cup milk in a saucepan, stirring with a wire whisk until blended. Add warm milk mixture; cook over low heat 3 minutes or until thickened, stirring constantly. Add corn pulp and salt; stir well. Cook over medium-low heat 15 minutes or until corn is tender, stirring frequently.
Source:
Cooking Light, May/June 1993, page 152
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