COOKING LIGHT CREAMED CORN RECIPES

Name: Buttery Creamed Corn
Total time: 26 min
Yield: Serves 6 (serving size: about 3/4 cup)
Ingredients: 8 medium ears shucked corn; 2 cups 1% low-fat milk, divided; 2 tablespoons cornstarch; 5/8 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons butter

BUTTERY CREAMED CORN RECIPE | COOKING LIGHT

Buttery Creamed Corn Recipe | Cooking Light image

For a chunky texture (as shown), pulse the corn mixture in a food processor. To make this silky-smooth, puree the kernels in a blender until the mixture resembles polenta.

Provided by Ann Taylor Pittman

Total Time 26 minutes

Yield Serves 6 (serving size: about 3/4 cup)

Number Of Ingredients 6

Ingredients

8 medium ears shucked corn
2 cups 1% low-fat milk, divided
2 tablespoons cornstarch
5/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons butter

Steps:

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.

Nutrition Facts : Calories 162, CarbohydrateContent 25 g, CholesterolContent 14 mg, FatContent 5.9 g, FiberContent 2 g, ProteinContent 6 g, SaturatedFatContent 3.3 g, SodiumContent 284 mg, SugarContent 10 g

CREAMED CORN RECIPE | MYRECIPES

Creamed Corn Recipe | MyRecipes image

For a side dish that sticks to your ribs, try Creamed Corn. We lightened this comfort side dish by "creaming" our corn with flour-thickened milk instead of cream.

Provided by Robin Bashinsky

Yield Serves 4 (serving size: 1/2 cup)

Number Of Ingredients 7

Ingredients

1 tablespoon butter
½ cup chopped red bell pepper
1 tablespoon chopped fresh thyme
2 cups frozen whole-kernel corn, thawed
1 cup 2% reduced-fat milk
1 tablespoon all-purpose flour
¼ teaspoon kosher salt

Steps:

Melt butter in a medium saucepan over medium-high heat; swirl until butter foams. Add bell pepper and thyme; sauté 3 minutes. Add corn; sauté 2 minutes. Add milk, flour, and salt, stirring with a whisk. Cover; bring to a boil. Reduce heat to low, and simmer 15 minutes, stirring occasionally. Place 1/2 cup corn mixture in a mini food processor; process until smooth. Return to pan; stir well.

Nutrition Facts : Calories 129 calories, FatContent 4.7 g, SaturatedFatContent 2.7 g, SodiumContent 152 mg

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