Creamed Corn
This microwaveable creamed corn recipe won’t have you husking any ears of corn, but it’s still a lot fresher-tasting than the canned stuff. The secret ingredient is just a tiny dash of vanilla extract, which goes extremely well with the sweet corn. – Tara
Ingredients
- 3 tablespoons butter or margarine
- 1 (32-oz.) bag frozen corn kernels
- 1 1/4 cups milk
- 1 tablespoon sugar
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon salt
- 8 ounces cream cheese, regular or reduced fat
- 1 1/2 tablespoons cornstarch
Directions
- Place butter and frozen corn kernels in a 2 quart temp-tations® baking dish, and microwave on high for 4 minutes, stirring halfway through.
- Stir well, and then remove and transfer 1/2 cup of the corn kernels to the bowl of a food processor. Pulse the 1/2 cup of corn until entirely pureed, and then return to the baking dish.
- Add the sugar, vanilla extract, salt, and 1 cup of milk to the dish, and stir all to combine. Top with the cream cheese and microwave on high for 8 minutes, stirring twice, until the cream cheese is entirely combined and everything is bubbly hot.
- Whisk cornstarch into the remaining 1/4 cup of milk, and then stir into the creamed corn. Return to the microwave and cook on high for a final 3 minutes. Stir well. Garnish with finely diced red bell pepper to add a little color, if desired.
Tara’s Tip: I prefer a little bit of the corn blended into the sauce for the subtle golden color it adds, but pureeing 1/2 cup corn in step 2 is not necessary, and the final dish will still be plenty creamy if you skip it. If the sauce tastes a little bit chalky, cook an additional 3 minutes, making sure that you can see the sauce visibly puffing up in the microwave, as this is when the starchiness of the cornstarch will cook out.
