Creamed Corn
Author: Gravel & Dine
Recipe type: Sides
Serves: 4
- 3 ears fresh corn or 15 oz frozen corn
- ¼ c flour
- 1 tsp chicken bouillon granules
- 1 c milk
- ½ c fat free half and half (or 1-1/2 c half and half and no milk)
- Salt and pepper
- Ground cayenne pepper
- Strip the corn off the kernels right into a medium saucepan.
- Sprinkle with flour and bouillon.
- Turn the heat on to medium-high. Stir together and cook for a minute.
- Stir in the milk and half and half.
- Add the salt, pepper, and cayenne pepper.
- Bring to a simmer, stirring frequently. Once it’s simmering, stir constantly until it thickens up.
- Serve warm.
Recipe by Gravel & Dine at https://gravelanddine.com/creamed-corn/
3.5.3208