Creamed Corn

By á-2663

Ingredients

• 3 tablespoons butter or margarine
• 1 (32-oz.) bag frozen corn kernels
• 1 1/4 cups milk
• 1 tablespoon sugar
• 1/4 teaspoon vanilla extract
• 1/2 teaspoon salt
• 8 ounces cream cheese, regular or reduced fat
• 1 1/2 tablespoons cornstarch

Preparation

Step 1

1.Place butter and frozen corn kernels in a 2 quart temp-tations® baking dish, and microwave on high for 4 minutes, stirring halfway through.
2.Stir well, and then remove and transfer 1/2 cup of the corn kernels to the bowl of a food processor. Pulse the 1/2 cup of corn until entirely pureed, and then return to the baking dish.
3.Add the sugar, vanilla extract, salt, and 1 cup of milk to the dish, and stir all to combine. Top with the cream cheese and microwave on high for 8 minutes, stirring twice, until the cream cheese is entirely combined and everything is bubbly hot.
4.Whisk cornstarch into the remaining 1/4 cup of milk, and then stir into the creamed corn. Return to the microwave and cook on high for a final 3 minutes. Stir well. Garnish with finely diced red bell pepper to add a little color, if desired.

Tara’s Tip: I prefer a little bit of the corn blended into the sauce for the subtle golden color it adds, but pureeing 1/2 cup corn in step 2 is not necessary, and the final dish will still be plenty creamy if you skip it. If the sauce tastes a little bit chalky, cook an additional 3 minutes, making sure that you can see the sauce visibly puffing up in the microwave, as this is when the starchiness of the cornstarch will cook out.