Thursday, June 09, 2005

Creamed Corn

Creamed Corn (Adapted from Eating Well)

1 1/2 cups fresh yellow corn kernels, divided
1 1/2 cups fresh white corn kernels, divided
3/4 cup plain soy milk
1 tablespoon cornstarch
1/4 teaspoon salt

In a blender, add 1 cup each of yellow and white corn, soy milk, cornstarch and salt. Puree until mostly smooth. Pour into a medium saucepan - add the remaining corn kernels. Cook over medium-high heat for about 6-10 minutes, until the mixture is thick and the corn is tender. Be sure to stir constantly to not burn the bottom.

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