Creamed Corn
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 130
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 23
- Dietary Fiber
- 2
- Sugar
- 7
- Protein
- 4
- Cholesterol
- 8
- Sodium
- 277
- Total: 30 min
- Active: 30 min
Ingredients
One 32-ounce bag frozen sweet corn, thawed
2 tablespoons all-purpose flour
Kosher salt
2 tablespoons unsalted butter
Directions
- Add the corn and 1 1/2 cups water to a large pot or Dutch oven and bring to a boil over high heat. Reduce to a simmer and cook over medium heat, stirring occasionally, until the corn is tender, about 15 minutes.
- Add 2 cups of the corn and liquid to a blender or food processor and puree until smooth, about 2 minutes. Stir the pureed corn back into the pot and return to a simmer.
- Meanwhile, whisk together the flour and 2/3 cup water in a small bowl. Stir the slurry into the contents of the pot and season with 1 teaspoon salt. Cook, stirring frequently, until thickened, about 5 minutes. Remove from the heat and stir in the butter and another 1 teaspoon salt.