Prep 10 mins
Cook 20 mins
Sweet and delicious side dish that starts with frozen corn. From Southern Living's Easy Weeknight Favorites. Makes a bunch!
- 3 (16 ounce) packagesfrozen white shoepeg corn, partially thawed
- 1⁄2 cup butter
- 2 cups milk
- 1 1⁄2-2 teaspoons salt
- 1⁄2 teaspoon pepper
- Position knife blade in food processor bowl; add 1 package of corn. Process until smooth, stopping once to scrape down sides.
- Melt butter in large skillet over medium heat. Stir in pureed corn, remaining 2 packages corn, milk salt and pepper. Bring mixture to a boil, stirring constantly. Reduce heat and simmer 20 to 25 minutes or until liquid is absorbed, stirring often.
Very nice and simple recipe for creamed corn, which is not readily available in this part of world. Very useful!
Excellent! Followed directions to the T! I used half heavy cream half milk. Fast and Easy!