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30 minutes
Prep: 10 minutes
Cook: 20 minutes
167 calories per serving view nutrition facts
6 servings
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| 3 | tablespoons | butter | or margarine |
| 3 | tablespoons | flour, all-purpose | |
| 1 1/2 | cups | milk, whole | warmed or light cream |
| 3 | cups | corn kernels | cut from about 5 ears of corn |
| 1 | x | salt | to taste |
| 1 | x | white pepper | to taste |
| Add for variety | |||
| 1 | x | chives | chopped |
| 1 | x | sweet red bell pepper | julienne strips |
| 1 | x | green bell pepper | julienne strips |
| 1 | x | carrot | shredded |
| 1 | x | mushrooms | sauteed button |
| 1 | pinch | curry powder | |
| 1 | x | bacon | crumbled |
Melt butter, stir in flour. Add milk slowly, stirring with whisk until completely blended, thickened and gently bubbling. Add kernels and simmer about 3 minutes. Season with salt and white pepper.
Leftover Creamed Corn; pureed in blender or food processor, makes a quick sauce for shrimp, scallops or crab. Mix cooked seafood into corn sauce, simmer gently and spoon over a toasted English muffin.
Although any variety of fresh corn will do, white, thin-skinned kernels make a superb creamed vegetable dish.
| % Daily Value* | |
| Total Fat 9.0g | 13% |
| Saturated Fat 5.0g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 76mg | 3% |
| Total Carbohydrate 20.0g | 7% |
| Dietary Fiber 2.0g | 9% |
| Sugars 6.0g | |
| Protein 5.0g | 10% |
| Vitamin A | 8% | Vitamin C | 9% | |
| Calcium | 7% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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