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    You are in: Home / Recipes / No-Cream Creamed Corn Recipe
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    No-Cream Creamed Corn

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Dominick & Amanda's Note:

    From Vegetarian Times-July/August 2010. Cream-style or creamed corn doesn’t usually contain dairy, even in canned versions. Instead, the milky juice from fresh kernels is scraped from the cobs to thicken into a creamy sauce. This version enhances the “creamed” cooking process by using puréed corn as a base.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 8 cups thawed corn kernels (fresh from 8 large ears or frozen)
    • 3 tablespoons olive oil
    • 2 medium leeks, white parts thinly sliced (2 cups)
    • 1 teaspoon salt
    • 1/4 cup fresh dill, fronds chopped

    Directions:

    1. 1
      Purée 3 cups corn kernels with 2 cups water until smooth. Strain mixture through sieve. Discard solids.
    2. 2
      Heat oil in large skillet over medium heat, add leeks and salt, and sauté 1 minute. Add remaining 5 cups corn, and sauté 2 minutes more.
    3. 3
      Add corn purée to corn-leek mixture, and bring to a boil. Reduce heat to low, and simmer 15 minutes, stirring often. Mixture should be thick and creamy. Remove from heat, and stir in dill. Season with salt and pepper, if desired.

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    Nutritional Facts for No-Cream Creamed Corn

    Serving Size: 1 (358 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 202.7
     
    Calories from Fat 57
    28%
    Total Fat 6.4 g
    9%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 300.3 mg
    12%
    Total Carbohydrate 37.3 g
    12%
    Dietary Fiber 4.3 g
    17%
    Sugars 0.8 g
    3%
    Protein 5.3 g
    10%

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