Creamed corn. Creamed corn aka cream-style corn, is a soupy version of sweet corn. It is often sold in cans, and what is so special about it is the creamy texture. Cook corn according to package directions; I use the microwave.
In a large pot over medium heat, melt the butter and blend together with the flour. Stir and heat until mixture begins to thicken. In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. You can cook Creamed corn using 4 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Creamed corn
- Prepare 2 can of sweet corn.
- You need 1 tbsp of low fat margerine.
- Prepare 1/3 cup of 2% milk.
- Prepare 2 oz of low fat cream cheese.
Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Creamed corn (which is also known by other names, such as cream-style corn) is a type of creamed food made by combining pieces of whole sweetcorn with a soup of milky residue from pulped corn kernels scraped from the cob.
Creamed corn instructions
- Drain and rinse corn. Place in blender and grind to break-up kernels..
- Place corn in a sauce pan on low heat. Stir in margerine, milk and cream cheese..
- Continue to stir until everything is thoroughly blended. Raise heat or transfer to microwave for 4 minutes on high to heat..
Creamed corn is made by combining pieces of whole sweetcorn with the starchy, milky residue from pulped corn kernels scraped from the cob. It is commonly eaten in the Midwest and Southern states when corn is in season or around the holidays. Easy Creamed Corn Ingredients Canned creamed corn just uses blended corn for the creamy texture while many homemade recipes will use actual cream, milk and even cheese for a silky texture. Does it have dairy in it? Canned creamed corn will not have dairy but this recipe does use cream and milk.