Weeknight · Summer
Creamed Corn
Corn, butter, a little flour, and milk. The sauce should coat the kernels, not drown them.
25 minutes · Serves 6 · About 4 cups
“He gives food to every creature.”
Ingredients
- 3 tbsp butter
- 4 cups corn kernels
- 1 ½ tbsp all-purpose flour
- 1 ½ cups milk
- ¾ tsp fine salt
- ¼ tsp black pepper
Method
- 1
Melt the butter in a saucepan over medium heat. Add the corn and cook 5 minutes, until it is hot and some of the sweetness has cooked off.
- 2
Stir in the flour and cook 1 minute. Pour in the milk slowly, stirring.
- 3
Simmer, stirring often, 5 to 8 minutes, until the sauce thickens and coats the corn. Add the salt and pepper. It should mound a little on a spoon, not run like milk.
From the kitchen
- Frozen corn works. Do not thaw it first. Give it an extra minute in the butter.
- If the sauce is thin, simmer longer. If it is pasty, you added too much flour. A splash of milk will loosen it.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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