Creamy Corn and Millet

  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
Save Recipe

Directions

  1. Toast 2/3 cup millet in 2 tablespoons olive oil in a saucepan over medium-high heat, stirring, 3 minutes. Add 2 cups water and 1 1/2 cups chicken broth and simmer, stirring, until creamy, 25 to 30 minutes. Grate 3 ears corn on a box grater and add to the pan; stir in 1 sliced scallion. Season with salt, pepper and sugar; top with more scallions.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Creamy Corn

Millet Couscous with Buttermilk

Creamy Corn Cups ("Esquites")

Creamy Chili-Lime Corn

Creamy Leek and Corn Orzo

Creamy Corn and Pepper Relish

Baked Corn-Chive Millet

Creamy Spicy Corn Chowder with Chicken