Tuesday, April 16, 2013

Creamed Corn

3 cup(s) fresh corn kernels, divided
3/4 cup(s) low-fat milk
1 tablespoon(s) cornstarch
1/4 teaspoon(s) salt 
Place 2 cups corn, milk, cornstarch and salt in a blender; blend until smooth. Transfer the puree to a medium saucepan, and add the remaining 1 cup corn. Cook over medium-high heat, stirring constantly, until the mixture simmers and thickens and the corn is tender, 5 to 7 minutes

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