Creamed corn is a side dish familiar to everyone in America. It is sweet, tasty and the kids love it. Try this easy recipe instead of the canned variety for surprising flavor!

Quick Company Creamed Corn

Quick Company Creamed Corn
Recipe type: Vegetables
Serves: 8
  • 3 Tablespoons butter
  • 1 small onion (1/2 Cup chopped)
  • 1 bag frozen white corn kernels (16 ounces); see * Note
  • 3/4 Cup skim milk; divided
  • 4 Cups frozen yellow corn kernels (20 ounce; see * Note
  • 1/4 teaspoon salt; optional
  • ground black pepper; optional
  1. * Note: We like to buy frozen corn in bags for this recipe because it thaws faster and contains no sauce. To double this recipe, process the white corn in 2 batches and proceed with the recipe.
  2. Melt butter over low heat in a 3-quart or larger saucepan. Meanwhile, peel and finely chop onion. Add to pan; cook until soft, about 4 to 5 minutes, stirring frequently.
  3. While onion cooks, pour white corn kernels into a colander; rinse under lukewarm tap water for 1 minute. Drain well. Pour white corn and 1/2 cup milk into a food processor work bowl; process with steel blade until pureed, about 15 seconds. Set aside.
  4. Pour yellow corn kernels into colander; rinse under lukewarm tap water for 1 minute. Drain well. Transfer to a saucepan. Add white corn mixture and remaining 1/4 Cup milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Reduce heat to low; continue to cook, stirring from time to time. Add salt and pepper to taste. Continue to cook until heated through or until ready to serve.
  5. Yields 8 servings.
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