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Creamed Corn Recipe
|Fresh ears of corn||4 , shucked|
|2% milk||1 Cup (16 tbs) (Divided)|
|Coarsely chopped onion||3⁄4 Cup (12 tbs)|
|Black peppercorns||1⁄2 Teaspoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Coarsely ground pepper||To Taste|
Serving size: Complete recipe
Calories 1555 Calories from Fat 129
% Daily Value*
Total Fat 15 g23.4%
Saturated Fat 4.6 g23.2%
Trans Fat 0 g
Cholesterol 19.6 mg
Sodium 1182.8 mg49.3%
Total Carbohydrates 349 g116.5%
Dietary Fiber 38.7 g154.6%
Sugars 53.1 g
Protein 56 g111.9%
Vitamin A 65.7% Vitamin C 171.8%
Calcium 43.8% Iron 59.8%
*Based on a 2000 Calorie diet
Set corn mixture aside, and reserve 1 cob (discard remaining 3 cobs).
Cut reserved cob in half.
Combine cob halves, 3/4 cups milk, onion, and peppercorns in a medium saucepan; bring to a boil over medium heat.
Reduce heat, and simmer, uncovered, 5 minutes, stirring occasionally.
Strain milk mixture; discard cob halves, onion, and peppercorns.
Place flour in a medium saucepan; gradually add remaining 1/4 cup milk, stirring with a whisk until blended.
Stir in strained milk mixture; cook over medium-low heat 3 minutes or until thick, stirring constantly.
Stir in corn mixture and salt; cook over medium-low heat 15 minutes or until corn is tender, stirring frequently.
Sprinkle with coarsely ground pepper, if desired.