Creamed corn

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Creamed corn

Photo, Sian Richards.


  • 2 tbsp butter
  • 4 cups fresh corn kernels
  • 2 tbsp all-purpose flour
  • 1/2 tsp salt
  • 1 cup 10% cream


  • MELT butter in a large saucepan over medium. Add corn kernels and cook until soft, 3 to 5 min.
  • STIR in flour and salt. Add cream and simmer until thickened, about 5 min.
  • PURÉE half of corn mixture, then return to saucepan and stir to combine.