Creamed Corn, the right way.
Written by Calliope Pappadakis   
Tuesday, 01 July 2008 10:56

...and the light(er) way. I revised a creamed corn recipe from recipeland and we had it for dinner with grilled halibut and chilean sea bass. It was delicious. The local homegrown beefsteak tomatoes topped it off as a perfect summer meal.

3 tablespoons butter or margarine
3 tablespoons flour, all-purpose
1 1/2 cups milk, whole warmed or light cream *I used half and half mixed with whole milk
3 cups corn kernels cut from about 5 ears of corn *I used 6 ears of local bi-color corn.
1 x salt to taste
1 x white pepper to taste *I used fresh ground black, and just a little since it was pretty spicy from the banana hot peppers.
x medium onion chopped *my addition
2 x banana hot peppers
chopped *my addition
3 slices breakfast ham
diced *my addition - this is much lower in fat than the bacon I remember my mom and grandmas cooking into creamed corn, and it was quite tasty without the greasy feel only bacon can render.


Cut kernels off ears of corn, with a sharp knife, pointing the ears of corn down and away from you as you slice off the rows of kernels into a deep bowl or dish to catch the flying kernels and juice. Set aside.

In one sautee skillet, melt 1 tsp of butter and sautee ham, onions, and peppers until onions are translucent. (my addition)

In a second sautee skillet, melt butter, stir in flour. Add milk slowly, stirring with whisk until completely blended, thickened and gently bubbling.

Add kernels, ham, onions and peppers. Cook on med-low to med until milk has reduced and your house smells like a summer, country kitchen. Season with salt and pepper.

I spooned it over the grilled fish and served it with slices of summer tomatoes. YUM!

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.