Creamed Corn
Creamed corn is a side dish from the American South. This modern recipe is quicker and easier than the traditional one.
Source and licence
"Creamed Corn" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Creamed_Corn, revision 4522202), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Creamed_Corn&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4522202
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
United States. Associated with United States by the source's category: Southern U.S. (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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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
Method
- 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.