Homemade Creamed Corn

As a child I always enjoyed corn, but not particularly creamed corn from a can. This recipe that I drafted changed my mind because it is homemade. A sprinkling of red pepper flakes, some fine freshly cracked black pepper, combined with corn kernels and fresh cream makes all the difference and you can control the salt content besides.

I made this in preparation for some johnny cakes to go along with a baked potato puff. Certainly a warming winter meal. I do enjoy vegan dinners, but sometimes I just want something that is packed full of cheese and carbs. This really should become a staple on your menu.

Homemade Creamed Corn

Recipe by Lisa Turner Published on January 31, 2011 Simple and rich homemade creamed corn — so easy to make, and so much tastier than store-bought canned creamed corn Print this recipe Ingredients: 5 cups frozen corn, defrosted 1 1/2 cups heavy cream 1 teaspoon sea salt 1 1/2 tablespoons sugar fresh cracked black pepper to taste 2 tablespoons butter or oil 2/3 cup whole milk 2 heaping tablespoons chickpea flour (besan) 1/4 to 1/2 teaspoon red pepper flakes 1 tablespoon fresh chives, finely chopped 1/2 cup fresh grated Parmesan cheese Instructions: Heat the butter or oil in a large saucepan or wok over medium heat. When hot, add the corn, cream, salt, pepper and sugar. Bring to a boil. Whisk together the milk and chickpea flour. Once the corn mixture is boiling, add the milk and flour to the pan, along with the red pepper flakes and chives. Reduce the heat to medium and cook, stirring frequently, for 10 to 15 minutes or until the mixture is thickened. Add more cream if desired to reach your desired consistency. Remove from heat, stir in the cheese, and serve warm. Makes 6 servings

More corn recipes from Lisa's Kitchen:
Tomato Corn Chowder
Quinoa Soup with Corn
Corn and Pinto Bean Dip
Corn Pancakes with Fresh Chunky Salsa

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