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