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Side: Creamed Corn

Source of Recipe


Taste of the South (May-June 2012)



List of Ingredients



• 5 large ears fresh corn
  
• 2 cups whole milk
  
• 3 Tbsp butter
  
• 1 cup chopped onion
  
• 2 tsp cornstarch
  
• 2 tsp chopped fresh thyme
  
• ¾ tsp salt
  
• ½ tsp ground black pepper
  






Instructions



1. Cut kernels from corn into a bowl (about 4½ cups kernels). Using the dull side of a knife, scrape milk and pulp from cobs into bowl. In a blender, purée 1 cup corn kernels and milk.
   
   
2. In a 10-inch skillet, melt butter over medium heat. Add onion and remaining 3½ cups corn to pan; cook until onion begins to soften, approximately 7 minutes. Add puréed corn mixture to skillet; bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until tender, about 15 minutes.
   
   
3. Add cornstarch, thyme, salt, and pepper to corn mixture; stir well. Simmer, stirring frequently, until thickened, approximately 5 minutes.
   
   Makes approximately 4 cups.