Southern Summer Creamed Corn
Delicious summer side dish using fresh kernels from corn off the cob.
Equipment
- measuring spoons and cups
- stirring spoon
- large skillet
- half sheet pan
- plastic cutting board or parchment paper
Ingredients
- 4 ears corn on the cob
- 4 tablespoons unsalted butter
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon all~purpose flour
- ¾ cup half~and~half
- ½ cup diced and seeded red bell pepper
- ½ cup medium diced onion
- 1 clove garlic peeled and minced
- pinch ground cayenne
- 1 tablespoon diced cilantro or parsley leaves
Instructions
- Remove the husks and silks from the corn. Place the plastic cutting board in the half sheet. Using a sharp knife, cut the kernels from the cob. Reserve the cut corn and discard the cobs.
- Heat the butter in a large skillet until hot and foaming.
- Add the onion and garlic and cook just until soft and transparent.
- Add the corn kernels and red bell pepper, stirring to coat the vegetables with the butter. Add the cayenne, salt and pepper. Cook over medium heat for 5 minutes, stirring often, and making sure the corn does not brown.
- Sprinkle the flour over the corn, stir well to blend, and cook for 2 minutes longer.
- Add the half~and~half, stirring well. Simmer for 3~4 minutes longer, until the corn is tender and the half~and~half coats the corn lightly.
- Taste for seasoning and add more salt and pepper if needed.
- Sprinkle each serving with the chopped cilantro or parsley.
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