Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.
"Then plough deep while sluggards sleep, and you shall have corn to sell and to keep." -Benjamin Franklin, Genius
The refrigerator light goes on...
I will tell you straight up that I love creamed corn and most recipes are really high in fat or salt. It depends on whether you buy frozen or canned or make your own, but most all of them are just over the top nutritionally. This recipe gives you so much of what I love in creamed corn: fresh corn flavor, sweetness and (best of all) creaminess. Serve this with any comfort food you choose: Oven Fried Chicken, Pulled Chicken Barbecue Sandwiches or Oven Fried Fish.
Canola Oil
Canola oil is the oil pressed from rape seeds. Pure rape seed oil contains toxins and canola oil is a processed version that has had the toxins removed.
There are so many good things about this oil. Like olive oil, it is very high in monounsaturated fat and very low in saturated fat. The polyunsaturated fats are mostly Omega-3 type.
Canola oil is a staple in my kitchen and should be in yours. I use it when I want an oil that won't add flavor to a recipe and for this reason I love to use it in baking.
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe does OK as leftovers. Reheat gently.
1 tsp
canola oil
1/2 medium
white onion (minced)
2 tsp
all purpose flour
2
ears fresh corn (cut kernels off cob)
1/4 tsp
salt
1/2 cup
2% milk
1 cup
water
fresh ground black pepper (to taste)
Heat the canola oil in a medium sized skillet over medium heat.
Add the minced onion and cook for about 3 - 5 minutes until they begin to soften.
Add the flour one teaspoon at a time until it is well blended into the onions.
Add the corn kernels and cook for about 3 minutes stirring frequently. Add the salt, milk, water and pepper.
Cook over medium heat simmering for about 20 minutes stirring frequently.
Place the mixture in a strainer over a medium bowl. When all of the liquids have drained through, add half of the corn. Using a blender or stick blender, puree until smooth and add the mixture back to the skillet with the remaining corn.
