Creamed corn is a fairly simple side dish to make.


Carefully scrape off just the kernels from each ear of corn into a bowl and set aside. In a large saucepan, make a roux with the butter and flour. Once the roux is made, add the cream, whisking the roux and cream together until completely blended. Then add your corn and simmer for 3 to 5 minutes on a moderately high heat. You don't want to burn the mixture, but you do want it hot.

This recipe is pretty bland. You can jazz it up any way you like -- add curry or pepper, cinnamon or chives, cooked chicken or seafood or whatever you have on hand that you'd like to try.

If you are on a restrictive diet, you can substitute margarine and non-fat milk in this recipe.

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