Rating: 5 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Robin Bashinsky
Recipe by Cooking Light January 2014

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Credit: Jason Wallis; Styling: Missie Neville Crawford

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Chef's Notes

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.

Nutrition Facts

129 calories; fat 4.7g; saturated fat 2.7g; sodium 152mg.
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