Creamed Corn Side Dish
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 173, total fat 6 G., saturated fats 3 G., proteins 5 G., carbohydrates 30 G., fiber 3 G., cholesterol 10 mg, sodium 369 mg, sugar 9 G.
Calories 173, total fat 6 G., saturated fats 3 G., proteins 5 G., carbohydrates 30 G., fiber 3 G., cholesterol 10 mg, sodium 369 mg, sugar 9 G.
Creamed corn is a popular side dish in American cuisine, most often purchased canned. In this recipe, homemade creamed corn gets its rich flavor and creamy texture not from cream or milk, but rather from the traditional milky juices in the corn kernels. If corn is long past its season, make it from frozen kernels. They are simmered until tender, partially pureed, and then thickened with a flour and water slurry, which gives the corn a velvety texture.
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.
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:
- 1 package (900 g) frozen corn, thawed
- 2 tbsp. flour
- 2 tablespoons unsalted butter
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Cooking the dish according to the recipe:
- In a large saucepan or Dutch oven, combine the corn with 1.5 cups of water and bring to a boil over high heat. Reduce heat and simmer over medium heat, stirring occasionally, until the corn is tender, about 15 minutes.
- Add 2 cups of corn with its liquid to a blender or food processor and blend until smooth, about 2 minutes. Stir the creamed corn back into the saucepan and return to a boil.
- Meanwhile, in a small bowl, combine the flour with 2/3 cup water. Stir the resulting slurry into the contents of the saucepan and sprinkle with 1 teaspoon of salt. Cook, stirring frequently, until the corn thickens, about 5 minutes. Remove from heat and stir in the butter and another 1 teaspoon of salt.
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