Here is how to make cream style corn--fresh from the Farmer's Market! In this region (and in the South), this type of corn is called "Fried Corn," but most people will recognize it as "Cream-Style Corn."
Slice the corn off the cob into a large bowl, getting all of the pulp. Set aside. Combine 1 tablespoon cornstarch with 1/2 cup water, and set aside. In the large bowl of corn, combine corn, 1/4 teaspoon salt, 1/2 teaspoon sugar, and the cornstarch/water mixture. Stir. Now, melt 3 tablespoons of butter or margarine in a medium saucepan. Add the corn mixture, and cook over low heat, stirring occasionally. You may add any or all of the additional 1/2 cup water as the corn mixture begins to thicken. Just keep stirring, and making sure that it is smooth. Sweet, young, tender corn will cook in about 5 minutes. More mature corn will take up to 10 minutes. You may want to taste test the corn for flavor and doneness. When done to your liking, pour the corn into a nice serving bowl. Serve immediately--add a little extra butter on top, if you like!!! Corn has super fantastic flavor made this way!
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Serving Size: 1 Serving (155g) | ||
Recipe Makes: 6 | ||
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Calories: 162 | ||
Calories from Fat: 62 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.9g | 9 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 6.2mg | 2 % | |
Sodium 19.6mg | 1 % | |
Potassium 284.5mg | 7 % | |
Total Carbohydrate 25g | 7 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 22.1g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 162
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