This isn't your usual, canned creamed corn. This creamed corn, brought to you by Real Simple, is buttery and peppery, with little bits of onion to jazz up the creaminess. It's a great way to use fresh corn you'll find everywhere from now until mid September, or an easy side dish to toss frozen kernels into. Is there such a thing as comfort vegetables?
Rating: Truly 1/2 assed if you use frozen corn, 3/4 assed with fresh corn
Here's what you need and how you do it
2 Tablespoons butter
1 small onion, chopped
4 cups fresh corn kernels (from 8 ears)
1 cup half-and-half (or soy creamer)
Salt and Pepper
1 Tablespoon flour if using frozen corn
Melt butter in a medium saucepan over medium-high heat. Add the onion and cook, until beginning to soften (stirring occasionally). Add corn, half-and-half, and salt and pepper to taste. Simmer until corn is tender and cream has slightly thickened.
If using frozen corn, add the flour to softened onions and cook for 1 minute before adding corn and half-and-half.
For a printable version of this recipe, click here.