Creamed Corn

Cob of Corn with Water Droplets

John Hay

Marilyn, my sister-in-law, introduced me to this recipe many years ago.  Corny as it sounds, I love corn, especially fresh on the cob and this is almost as good.  Now, this time of year, I use frozen corn.  It’s a great side dish for a holiday meal and cooks up in a jiffy.  It’s easy to prepare and always a hit.  It is a bit unusual though in that after the ingredients are combined, it forms a solid frozen clump but, it smoothes out after cooking a while.  So don’t be alarmed when that happens.  Sadly, she passed away earlier this year; so this is for you, Marilyn!

Creamed Corn

Ingredients:

2 pkgs. frozen kernel corn

8 oz. whipping cream, NOT WHIPPED!

8 oz. milk

1 t. salt

¼ t. Accent

6 t. sugar

¼ t. cayenne

2 T. melted butter

2 T. flour

Combine all but last 2 ingredients. 

Bring to boil, simmer 5 minutes.

Blend butter with flour and add to corn.

Mix well and serve.

ENJOY!