Thursday, October 3

Homemade Creamed Corn - Easy Side Dish

Howdy. Thanks for stopping by here is another Rachael Ray inspired recipe! I am almost half way to my goal of 30 new recipes in 30 days. Growing up I had creamed corn here and there. It was one of the canned staples that my parents bought. It was comforting, creamy, and unknown to me full of unnecessary icky processed junk. Parents do what they have to, right. Anyways I think making it homemade is better for you and tastes better. Disclaimer this is not the best homemade creamed corn recipe I have ever made, but it is the easiest AND it uses frozen corn unlike my other recipe. Frozen corn is a bit more cost effective, time saving, and perfect for when all the yummy summer corn is gone. Try this side dish with tacos, burgers, or just some grilled cheeses. This is a lightened up version of the recipe found in the magazine Everyday issue October 2012. Enjoy! 

Homemade Creamed Corn
Serves 4

1 - 12 oz bag of frozen corn
1 jalapeño, minced
1 shallot, minced
1 Tb butter
1/2 Tb flour
1 Tb oil
3/4 cup of half and half

1. Preheat the oven to 400 degrees. 

2. Put corn in a large oven safe skillet and roast for 25-30 minutes

3. Saute the shallot and jalapeño in oil & butter until softened approx. 3 minutes. 

4. Pull the corn out of the oven. Add the melted butter, shallot, and jalapeño to the corn. Sprinkle the flour over everything and stir and let it cook out another 2-3 minutes on the stove. 

5. Add the half and half and cook another 3-5 minutes until its thickened. 

Enjoy this sweet and slightly spicy creamy side dish. 
You don't need a rely upon canned creamed corn 
from my kitchen to yours


Please feel to comment about the pictures or recipe above. Looking forward to reading your comments. Happy reading, cooking, eating, and sharing good food!