Buttery Creamed Corn
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How to Make It
Cut kernels from ears of corn to measure 4 cups. Using dull side of a knife blade, scrape milk and remaining pulp from cobs. Place kernels, corn milk and pulp, and 1 3/4 cups milk in a large saucepan; bring to a simmer over medium heat. Reduce heat to low, and simmer 8 minutes, stirring occasionally.
Pour corn mixture into a food processor. Process until smooth (about 2 minutes). Return mixture to pan. Combine 1/4 cup milk and cornstarch in a small bowl, stirring with a whisk. Stir cornstarch mixture, salt, and pepper into corn mixture; cook over medium heat 3 minutes or until thick and bubbly. Remove from heat; add butter, stirring until butter melts.
Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.
Also appeared in:Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice