One of the first images that comes to mind when I think of the Midwest is that of endless green corn fields; this comforting side dish was born in the home kitchens of that region. If your memory of creamed corn has been tainted by a run-in with a bland, mushy, straight-from-the can version, you owe it to yourself take a fresh look at the real deal. Sweet corn kernels are mixed into a creamy béchamel sauce flavored with onions and garlic and cooked until just tender. The sauce is absorbed by the corn and plumps the kernels (even frozen ones) so that they practically pop in every mouthful. Roasted red peppers and green poblanos add both color and a savory counterpoint to the naturally sweet corn.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Pour the milk into a small saucepan and bring to a simmer over low heat.
Step 2
Melt the butter in a medium saucepan over medium-high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Stir in the flour and cook until pale blonde in color, about 1 minute.
Step 3
Whisk in the hot milk, raise the heat to high, and cook, whisking constantly, until the mixture is thickened and coats the back of a spoon, 3 to 4 minutes. If the mixture is too thick, whisk in a little more milk, a few tablespoons at a time.
Step 4
Reduce the heat to low, add the red pepper, poblano, and corn, and cook until the corn is tender, about 10 minutes for fresh corn and 4 minutes for frozen. Season with salt and pepper.
