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Creamed Corn

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It just doesn’t have a ring, does it?


Creamed corn was one of those things I dreaded as a child.  Probably because it came out of a can.  Hard to believe since we had a whole garden dedicated to corn stalks and my mom used to freeze a ton every year.  Somehow, though, at some point I guess we would run out of the real deal and sure enough that would mean it was time for some deconstructed shepherd’s pie and creamed corn from a can.


Hard to believe something so bright and yellow can come out of that ugly dirty green husk, especially at this time of year.


Thanks to Ellie Krieger and Comfort Food Fix this was incredibly easy to make.  Just thicken some milk with cornstarch, add the corn and simmer for about five minutes.  I used my immersion blender to puree some of it.   It was better than the version from the can.

My mom has a similar version of creamed peas, but with butter, and you don’t actually cream the peas.  That one is up there on my repeat list for sure.

Eat Well and Savor.


About Monica

A court reporter who likes to cook, and travel, and go to the spa, and read, and spoil her dog.

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