Creamed Corn

By sandy_h

Cooking Light July 2018

Ingredients

• 1 1 1 Tbsp unsalted butter
• 1 1 1 Tbsp unsalted butter
• 1 1 1 Tbsp unsalted butter
• 1/2 1/2 1/2 cup minced sweet onion
• 1/2 1/2 1/2 cup minced sweet onion
• 1/2 1/2 1/2 cup minced sweet onion
• 4 4 4 cups fresh corn kernels
• 4 4 4 cups fresh corn kernels
• 4 4 4 cups fresh corn kernels
• 1/2 1/2 1/2 cup water
• 1/2 1/2 1/2 cup water
• 1/2 1/2 1/2 cup water
• 3 3 3 Tbsp heavy cream
• 3 3 3 Tbsp heavy cream
• 3 3 3 Tbsp heavy cream
• 1/2 1/2 1/2 tsp kosher salt
• 1/2 1/2 1/2 tsp kosher salt
• 1/2 1/2 1/2 tsp kosher salt
• 1/4 1/4 1/4 tsp pepper
• 1/4 1/4 1/4 tsp pepper
• 1/4 1/4 1/4 tsp pepper
• 1/8 1/8 1/8 tsp nutmeg
• 1/8 1/8 1/8 tsp nutmeg
• 1/8 1/8 1/8 tsp nutmeg
• Fresh parsley, for garnish
• Fresh parsley, for garnish
• Fresh parsley, for garnish

Details

Servings 6

Preparation

Step 1

Melt butter in a large skillet over medium-high; add onion, and cook until softened, about 5 minutes. Stir in corn and water. Cover and cook 10 minutes

Transfer half of corn mixture to a blender. Remove center of blender lid; secure lid, and place a clean towel over opening. Process until smooth. Add puree to skillet; stir in heavy cream, salt, pepper, and nutmeg. Cook over medium until thickened and heated through. Garnish with chopped fresh parsley.