Creamed corn is an American staple side dish. I've babysat kids before who wouldn't touch any vegetable (including regular cooked corn or corn on the cob) but went crazy for my creamed corn.
While it's important to encourage picky eaters to get a variety of vegetables in their diet (I have posted about ways to do so, sneakily and not-so-sneakily!) it's great to also have a veggie side option that you don't have to convince or trick them into enjoying. This creamed corn fits the bill!
While corn is often under-appreciated as a vegetable, there are actually a lot of great reasons to enjoy corn!
Corn is rich in vitamins A, B, and E, as well as a wide variety of minerals, including magnesium, zinc, phosphorous, manganese, and so on. It is in high in satiating, digestion-regulating fiber, contains antioxidants that have been linked to reduced rates of cancer and Alzheimer's, reduces cholesterol absorption in the body, promotes good bone health, and helps prevent anemia.
Can't-Fail Creamed Corn
Serves 4
* 1 (10oz) packed of frozen corn, thawed
* 1/2 c. heavy cream
* 1/2 tsp. salt
* 1 Tbsp. granulated sugar
* 1/8 tsp. ground black pepper
* 1 Tbsp. butter
* 1/2 c. whole milk
* 1 Tbsp. all-purpose flour
* 2 Tbsp. freshly grated Parmesan cheese
1) Combine the corn, cream, salt, sugar, pepper, and butter in a medium-large saucepan over medium heat.
2) In a small dish, whisk together the milk and flour.
3) Add the milk-flour mixture to the pot, stir well.
4) Cook over medium heat for ~5-7 minutes, stirring often, until the mixture is thickened and the corn is cooked through.
5) Remove from heat and stir in the Parmesan.
Enjoy!
I recommend serving it with salmon and avocado. It might sound like an unconventional combination, but it actually works really well!
Alternately, it works with meatloaf (lentil loaf, too, if you're vegetarian!) and mashed potatoes for a traditional All-American dinner, '50s style. It's also a sure-to-please Thanksgiving dinner side!
Alternately, it works with meatloaf (lentil loaf, too, if you're vegetarian!) and mashed potatoes for a traditional All-American dinner, '50s style. It's also a sure-to-please Thanksgiving dinner side!
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I never thought to make creamed corn from scratch (is that the worst?! I know!) but this recipe looks really good. Corn always makes a great side to any dish--thank you for sharing this :)
ReplyDelete@mypixieblog - Don't worry, someone told me the other day that he'd never even thought of making pancakes from scratch. But from scratch is so much better! I hope you enjoy it :)
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