Summer Creamed Corn
A delicious way to enjoy the bounty of summer with fresh corn and tomatoes.
Equipment
- 1 stirring spoon
Ingredients
- 2 ears fresh corn shucked and kernels removed
- ¼ cup medium diced fresh tomato
- ¼-½ cup medium diced red bell pepper seeds removed
- ¼ cup medium diced yellow or white onion
- 1 clove garlic peeled and small chop
- 2 tablespoons unsalted butter
- 1 tablespoon flour
- ¼ cup half and half
- kosher salt to taste
- fresh ground black pepper to taste
- pinch cayenne
- 1-2 tablespoons medium chopped parsley or cilantro
Instructions
- Heat the butter in a skillet until melted and foaming.
- Add the onion and garlic. Sauté until soft and transparent.
- Add the corn kernels and red bell pepper, salt, cayenne, and freshly ground black pepper.
- Sprinkle on the flour (this helps to thicken the mixture) and stir.
- Add the half and half. Stir well to combine the ingredients. Cook for 3 - 4 more minutes to heat through. Season to taste with salt and pepper.
- Sprinkle the chopped parsley or cilantro on top and serve.
Notes
TIP: I like to place a plastic cutting mat or sheet of parchment paper inside a sheet pan to catch any wayward flying kernels.
TIP: Remember to start butter in a cold pan - you don't want it to burn.
NOTE: If you want a richer dish, use heavy whipping cream.
Nutrition
Serving: 1cup
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