Day 250: Creamless Creamed Corn ♥

What? You mean creamed corn doesn't only come from a can? Really? Really truly??

When Singapore's Chubby Hubby posted this creamless creamed corn last month, I couldn't wait to try it. Could any fresh creamed corn live up to my kid memories of the sweetness of creamed corn stirred into mashed potatoes and mushed with meatloaf, what my mother told us was a 'deluxe'. (And oh, it was yummy, no doubt.)

This, however, is a grown-up creamed corn, assertive and tasting of summer heat and fields of grasshoppers. It's good, a real keeper, especially served over some grown-up garlic mashed potatoes with some grown-up chipotle-balsamic-arugula meatloaf. (That last? It exists only in my mind.)

If you like creamed vegetables, try the recipe for creamed spinach or even delicious creamed radishes and other creamed vegetable recipes.

Hands-on time: 15 minutes to start then occasional attention during the next 10 minutes
Time to table: 25 minutes
Serves 4

1/2 pound frozen corn, thawed in boiling water, then drained (Chubby Hubby uses less but to my taste, "creamed corn" needs as much 'cream' as 'corn')
1/4 cup chicken stock
1/3 cup water

1 tablespoon butter
1 small onion, diced
1 tablespoon garlic (from a jar, of course ...)
1/2 pound frozen corn
Salt and pepper to taste

Puree the first 1/2 pound of corn, the chicken stock and the water in a food processor. (To save dishwasher space, next time I might try the food processor attachment of the immersion blender though it would likely require two batches.)

Meanwhile, melt the butter over MEDIUM HIGH in a large skillet until shimmery. Add the onion and stir to coat with fat. Saute until soft. Add the garlic and cook another minute. Add the remaining 1/2 pound corn and let warm. Add the pureed mixture, lower the heat to MEDIUM (and perhaps lower) and cook for about 10 minutes, stirring occasionally to avoid sticking and burning. Season with salt and pepper, serve and enjoy.

Per Serving: 143 Cal (21% from Fat, 10% from Protein, 69% from Carb); 4 g Protein; 4 g Tot Fat; 2 g Sat Fat; 28 g Carb; 3 g Fiber; NetCarb 25; 14 mg Calcium; 1 mg Iron; 62 mg Sodium; 8 mg Cholesterol; Weight Watchers 3 points
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna