Creamed Corn

 



When I was expecting our fourth little bitty, some very kind friends of ours invited us to join their family for Thanksgiving dinner.  They don't have kids of their own (yet!), and so our kiddos got to be the adopted grandkids at the event.  Don't worry, they were plenty doted on. 

My friend and her family were such amazing hosts.  They did all the cooking and cleaning and gently but firmly instructed me to relax and put my feet up!  Not only did they pamper me in that way, but their cooking did not disappoint.  This was one of their side dishes, and it may have to stay put in our traditional yearly feast.

Start by making a white sauce.  Melt some butter,
 

whisk in some flour,

 

and add milk.
 

Don't forget salt and pepper!
 

It will thicken up pretty quickly, (we're not making a lot of white sauce here) so be ready with your corn.  I used frozen, but you can use fresh.
 

Pour in some cream,
 

and let it simmer for awhile.
 

Finally, a little sugar to sweeten things up a bit.  (Super sweet fresh corn may not need it.)  Serve hot!
 

 Creamed Corn

2 T butter
2 T flour
1 cup milk
1/2 tsp salt
1/8 tsp pepper (or to taste)
3 cups fresh or frozen corn
1 to 2 cups heavy cream, until desired consistency (can sub half & half or whole milk, but it won't be as rich)
1 T sugar, optional

Melt butter in medium pot.  Whisk in flour.  Add milk and cook, stirring constantly, until thickened.  Season with salt and pepper.  Stir in corn.  Pour in cream and simmer 15-20 minutes to thicken.  Stir in sugar, if desired.  Serve hot.