Tips On The Kitchen: Homemade Creamed Corn

Monday, January 31, 2011

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

5 cups of frozen corn, thawed
1 1/2 cups of heavy cream
1 teaspoon of sea salt
1 1/2 tablespoons of sugar
freshly cracked black pepper to taste
2 tablespoons of butter or oil
2/3 cup of whole milk
2 heaping tablespoons of chickpea flour (besan)
1/4 - 1/2 teaspoon of red pepper flakes
1 tablespoon of fresh chives, finely chopped
1/2 cup of fresh Parmesan cheese, finely grated

Heat the butter (or oil) in a large pot 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 to the pot, along with the red pepper flakes and chives. Reduce the heat to medium and stir and cook until the mixture is thickened - roughly 10 - 15 minutes. Add more cream if desired to reach your desired consistency. Stir in the cheese and serve warm.

Serves 6.