As much as it might surprise regular readers of my food blog, I don’t always have cream in the house. I do have whole milk, though, so I was able to do a cheat on one of my corn recipes.
Using corn that Michelle cut off the cob and frozen in pint bags, I made some delicious creamed corn. It was thick and rich and no one missed the cream.
Creamed Corn
2 cups corn off the cob (2 cans)
3 tablespoons butter
1 cup whole milk, divided
1 tablespoon flour
1 teaspoon salt
1/2 teaspoon black pepper
In a medium skillet, combine corn, butter and 1/2 cup milk. Place over medium heat. Add the flour to the remaining 1/2 milk and whisk to combine. Pour flour mixture into the corn and stir well. Add in the salt and pepper and bring to a simmer, stirring regularly, making sure to scrape the bottom so the milk doesn’t burn.
After about 10 minutes, the mixture will have thickened. Taste for seasonings and serve.
Mouth Brothels 