Creamy corn for soups
Homemade creamed corn prepared with fresh corn on the cob. No fresh corn on hand no worries why not try the frozen corn- if using frozen skip the boiling part. But if using fresh corn – then add corn and water in a pan and pressure cook for 4-5 whistles. After boiling the corn simply toss all the ingredients in the mixer and you have a hands- on creamed corn recipe ready for soups.
I prefer not to add salt or cornstarch to my creamed corn recipe as this way I have full control over the overall dish and not end up in a thick soupy mess.With just 3 ingredients – you will have a wonderful and a quick side dish for any meal. Definitely a keeper!!
INGREDIENTS– WILL YIELD A LITTLE OVER 1 CUP FOR ANY RECIPE
1 cup boiled corn
1 tablespoon soften butter
1/2 cup milk
Assemble all the ingredients.
Churn it in the mixer.
Cream of corn is ready- cook it the way recipe demands or simply add salt and pepper and serve.