Cream Corn

 Creamed Cron

As a child you couldn’t’ get me to eat plain corn but give me a serving of creamed corn and would vacuum it up in a flash. I just love it. But as I got older, I went with plain sweet corn smothered in butter and salt. However, I still love creamed corn.

Ingredients

2 tablespoons unsalted butter

5 cups frozen corn, thawed

½ cup heavy cream

¾ teaspoon kosher salt

½ teaspoon freshly cracked black pepper

1–½ tablespoons granulated sugar

Pinch cayenne pepper

Pinch ground nutmeg

1 cup whole milk

3 tablespoons all-purpose flour

Instructions

Melt butter in a medium saucepan over medium heat.  Add corn, heavy cream, salt, pepper, sugar, cayenne pepper and nutmeg.  Stir to combine.

In a small bowl or large measuring cup, whisk together the milk and flour.  Pour into corn mixture and stir to combine.

Cook, stirring constantly for 4-5 minutes, or until thickened and corn is cooked.

Season with additional salt, pepper, sugar, cayenne pepper and/or nutmeg if desired.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week.