Smarter Living: Recipes
Homemade Creamed Sweet Corn
Toss the canned corn and try out this fresh, homemade alternative!
- 6-8 large cobs of corn
- 1 tablespoon of butter
- 1 small onion
- (Optional: Heavy cream or half-and-half and sugar to taste)
- Start by cutting the kernels the cobs of corn. To reduce mess, place a small cutting board into a glass-baking dish, so that the kernels don't fly everywhere.
- Then using the back of the knife, scrape the cob thoroughly to get all the "milk" out.
- Heat the butter in a saucepan and add the onion, which has been finely diced.
- Sauté over medium heat for a minute or two and then cover the pan and cook until the onion is very soft.
- While it cooks make sure it doesn't brown at all, if it starts to, add a few teaspoons of water.
- Meanwhile, cut two of the empty cobs into a few pieces and place them in a small saucepan with 1-1/2 cups of water or vegetable stock and boil until the water has reduced by a 1/2 cup. Strain out the cobs and reserve the liquid.
- Once the onions are very soft, add the cut corn and the cup of reserved liquid, season to taste with salt and freshly ground black pepper and cook uncovered for about 10 minutes or until the corn is tender.
- Place an immersion blender into the pot and blend until half the mixture is fully pureed. If you don't have an immersion blender, remove half the corn mixture from the pot and blend until smooth in a regular blender and then add it back. Taste and adjust the seasonings.
- You can also add fresh sliced basil, mint or chives or a bit of chili powder or ground cumin. If you are looking for a more traditional creamed corn flavor, blend in some heavy cream or half and half and sugar.
last revised 8/9/2011