Creamed Corn
Creamed corn is a Southern American side dish, and this version gets it on the table in about ten minutes. Instead of the long traditional method, you blend half the canned corn into a purée and leave the rest whole, which gives a thick, creamy base with plenty of texture. Diced red pepper adds sweetness and color, and pimentos, sun-dried tomatoes or jalapeños work if you want a change.
Instructions
Drain the can of corn into a bowl or cup and keep the liquid to one side.
Put half of the corn into a bowl and purée it with a wand blender. If the purée looks too dry or stiff, loosen it with a little of the reserved liquid from the can.
Pour the puréed corn into a saucepan and stir in the remaining whole kernels.
Add the diced red bell pepper, the butter and the cream. Heat over medium heat, stirring now and then, until the butter has melted and everything is hot.
If the corn is not creamy enough for you, stir in a little more cream or milk. Season with salt and black pepper to taste, and serve.
Make it personal.
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