Creamed Corn
Creamed corn is a side dish from the American South. This modern recipe is quicker and easier than the traditional one.
Total Time
10 minutes
Servings
4
1 can (15.25 oz / 432 g) whole kernel sweet corn, drained (reserve the liquid)
½ red bell pepper (or other suitable red vegetable), diced
2 Tablespoons (30 g) butter
¼ cup (60 ml) cream, half-and-half, or whole milk
Salt to taste
Black pepper to taste
Drain the can of corn, reserving the liquid.
Put half of the corn into a bowl and purée it with a wand blender, adding some liquid from the can if necessary to keep it from getting too dry.
Pour puréed corn into a saucepan and add remaining whole corn kernels.
Add the diced bell pepper, butter, and cream, then heat over medium heat, stirring occasionally. You can add more cream or milk if it's not creamy enough.
Salt and pepper to taste.
- •You can replace the diced red bell pepper with diced pimentos or sun-dried tomatoes if you like, or with diced jalapeños if you want it spicy.