Corn in creamy sauce

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Creamed corn is a popular side dish in Southern American cuisine, served with seafood or chicken, or eaten on its own as an appetizer. Fresh corn, preferably young, is used. After cutting the kernels, scrape the cob with a knife to extract as much milk as possible. Combined with heavy cream, this milk makes an excellent base for a creamy sauce in which the corn is simmered. For added flavor, creamed corn is cooked in bacon fat, and when serving, add a pat of butter. The sauce will be velvety and very flavorful.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 ears of corn, husked
2 tablespoons of sugar
1 tbsp. premium flour
1 cup heavy cream
0.5 cups of cold water
2 tablespoons rendered bacon fat
1 tbsp. butter

Ingredient Substitution Suggestions

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Recipes with similar ingredients: corn, cream, lard

Cooking the dish according to the recipe:

Trim the ends of the corn cobs. Using a small knife, cut the kernels off the cobs into a large bowl. Use the back of the knife to scrape the cob to release the "milk."
In a bowl, combine sugar, flour, salt, and black pepper to taste. Stir in corn. Add heavy cream and water. Stir.

In a large skillet, heat the rendered fat over medium heat. Add the corn mixture and reduce the heat to medium-low. Cook, stirring occasionally, until the corn is creamy, about 30 minutes.
Add butter just before serving.

Categories:

recipe / Summer dishes / Dinner / Main courses / Side dishes / Vegetables and mushrooms / American cuisine / Patrick and Gina Neely