Creamed Corn

Servings: 2 | Serving size: about 1 cup

Cooking Time: 30 Minutes

This recipe can easily be multiplied and does OK as leftovers. Reheat gently.

Ingredients

1 tsp canola oil
1/2 medium white onion (minced)
2 tsp all purpose flour (or garbanzo flour)
2 ears fresh corn (cut kernels off cob)
1/8 tsp salt
1/2 cup 2% milk
fresh ground black pepper to taste

Heat the 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 and stir until it is well blended into the onions.

Add the corn kernels and cook for about 3 minutes stirring frequently. Add the salt, milk, and pepper.

Cook over medium heat, simmering, for about 20 minutes, stirring frequently.

Remove half of the corn from the pan and place in a blender. Pulse the blender until the corn is smooth.

Add the mixture back to the skillet with the remaining corn.

Reheat gently while stirring.

Serve.