thepioneerwoman
Creamed Corn
This creamed corn recipe makes the most of sweet summer corn! It's simply seasoned with salt, pepper, and basil.
👥 8 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min👤 Josh Miller📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●blender
- ●food processor
- ●knife
- ●skillet
- ●dutch oven
- ●oven
📝 Preparation Steps
1
Cut the corn kernels from the cobs using a sharp knife; set the corn kernels aside. Holding the corn cob upright with the base resting on a plate or rimmed baking sheet, scrape the blade of the knife down the corn cob to extract any extra corn pulp or juices. Reserve the juices and pulp (about 1 cup); discard the cobs or freeze them for making stock or chowder. Add 4 cups of the corn kernels to a blender or food processor; pulse until very finely chopped; set aside.
2
In a Dutch oven or large skillet, melt the butter over medium heat. Add the olive oil and onion; cook, stirring occasionally, until softened, about ⏱️ 5 minutes.
3
Add all the corn kernels, corn pulp and juices, salt, and pepper, stirring to combine. Add the milk and bring to a simmer. Reduce the heat to medium low, and cook, stirring often, until the mixture has thickened, about ⏱️ 30 minutes.
4
Just before serving, stir in the basil. Garnish with extra basil, if you like.
Nutrition Facts
calories
328 Calories
fat Content
15 g
fiber Content
5 g
sugar Content
19 g
sodium Content
471 mg
protein Content
10 g
trans Fat Content
0 g
cholesterol Content
24 mg
carbohydrate Content
42 g
saturated Fat Content
7 g
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