I grew up in a house that was on a pretty tight budget. We ate a lot of canned vegetables because they were so much cheaper than fresh, or even frozen, vegetables. My favorite was cream style corn. It really is not the healthiest thing ever, but it was delicious!
My love of cream style corn is another trait that I have passed to my daughter. She could eat a whole can if given that chance!
When I started this new healthy lifestyle, I knew I had to attempt to make my own. I looked up recipes, and found TONS of different variations. All the delicious ones were not very healthy, and all the healthy ones did not sound too yummy. So, I added things together to create this amazing recipe.
Homemade Cream Style Corn
4 Cups Frozen Corn
3 Tbsp Butter
3 Tbsp Flour
2 tsp Sugar
1 ½ Cup Milk
Salt and Pepper, To Taste
Melt butter in a medium skillet. Add the corn.
While the corn is heating, mix together the flour, sugar, and milk. Season mixture with salt and pepper.
Pour mixture over the corn and bring to a boil. Reduce heat to low, and allow corn to simmer for 15 minutes.
Remove from heat. Sauce will be thin, but it will thicken when it cools down a little.
This can definitely be made with fresh corn. Just cut the kernels off 6 ears of corn and follow the recipe. You may have to increase the cook time, depending on how soft you like your corn.
I really think this would be delicious with some cayenne or chipotle pepper powder. Trinity isn’t a huge fan of spice, though, so I left it out.
I used skim milk and light country crock, and it still turned out delicious!! It made about 8 half cup servings with around 110 calories each. That’s about the same as both the canned and the frozen, but the sodium is a lot lower!