Creamed Corn

Name: Creamed Corn
Total time: 10 min
Yield: 4 servings
Ingredients: 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

Creamed corn is a side dish from the American South. This modern recipe is quicker and easier than the traditional one.

10 min · serves 4

Ingredients

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

Steps

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.

More recipes with corn, bell pepper, butter or cream

Adapted from “Creamed Corn” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.