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Photo: Jason Wallis; Styling: Missie Neville Crawford  

Creamed Corn

For a side dish that sticks to your ribs, try Creamed Corn. We lightened this comfort side dish by "creaming" our corn with flour-thickened milk instead of cream.

Cooking Light JANUARY 2014

  • Yield: Serves 4 (serving size: 1/2 cup)

Ingredients

  • 1 tablespoon butter
  • 1/2 cup chopped red bell pepper
  • 1 tablespoon chopped fresh thyme
  • 2 cups frozen whole-kernel corn, thawed
  • 1 cup 2% reduced-fat milk
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon kosher salt

Preparation

Melt butter in a medium saucepan over medium-high heat; swirl until butter foams. Add bell pepper and thyme; sauté 3 minutes. Add corn; sauté 2 minutes. Add milk, flour, and salt, stirring with a whisk. Cover; bring to a boil. Reduce heat to low, and simmer 15 minutes, stirring occasionally. Place 1/2 cup corn mixture in a mini food processor; process until smooth. Return to pan; stir well.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 129
  • Fat: 4.7g
  • Saturated fat: 2.7g
  • Sodium: 152mg
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Creamed Corn Recipe

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