Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Fresh Creamed Corn




Source of Recipe


chef2chef






Recipe Introduction


This is especially good made with fresh white corn. You can use leftover grilled corn for this recipe.






List of Ingredients



• 4 cups fresh corn (white or yellow)
  
• 1/3 cup (6 tablespoons) unsalted butter (margarine can be substituted)
  
• 1 5-ounce can whole or low-fat evaporated milk, or 5 ounces light cream
  
• 5 ounces chicken or vegetable stock
  
• 1 heaping tablespoon cornstarch
  
• 1 heaping teaspoon sugar
  
• 1 teaspoon pure vanilla extract
  
• salt and pepper to taste
  






Instructions



1. Cut kernels from ears, removing all corn silk.
   
   
2. Place butter in a large frying pan or 4-quart pan over medium heat. When butter is melted, add corn and stir to combine. Add evaporated milk (or cream), stock, cornstarch and sugar. Cook, stirring constantly until the mixture thickens (5 to 6 minutes). Add vanilla, salt and pepper to taste and serve garnished with parsley, chopped chives, fresh herbs or tomato chunks.