Cream-style or creamed corn doesn’t usually contain dairy, even in canned versions. Instead, the milky juice from fresh kernels is scraped from the cobs to thicken into a creamy sauce. This version enhances the “creamed” cooking process by using puréed corn as a base.
- 8 cups fresh (from 8 large ears) or frozen, thawed corn kernels, divided
- 3 Tbs. olive oil
- 2 medium leeks, white parts thinly sliced (2 cups)
- 1 tsp. salt
- 1/4 cup fresh dill fronds, chopped
1. Purée 3 cups corn kernels with 2 cups water until smooth. Strain mixture through sieve. Discard solids.
2. Heat oil in large skillet over medium heat, add leeks and salt, and sauté 1 minute. Add remaining 5 cups corn, and sauté 2 minutes more.
3. Add corn purée to corn-leek mixture, and bring to a boil. Reduce heat to low, and simmer 15 minutes, stirring often. Mixture should be thick and creamy. Remove from heat, and stir in dill. Season with salt and pepper, if desired.
- Calories: 183
- Carbohydrate Content: 30 g
- Fat Content: 7 g
- Fiber Content: 3 g
- Protein Content: 5 g
- Saturated Fat Content: 1 g
- Sodium Content: 317 mg
- Sugar Content: 10 g