Creamed Corn

Name: Creamed Corn
Yield: serves 4 to 6
Ingredients: 2 cups whole milk, or more if needed; 2 tablespoons unsalted butter; 1 small Spanish onion, finely diced; 2 cloves garlic, finely chopped; 2 tablespoons all-purpose flour; 1 red bell pepper, roasted, peeled, seeded, and finely diced (see page 250); 1 small poblano chile, roasted, peeled, seeded, and finely diced (see page 250); 4 cups fresh or thawed frozen corn kernels; Kosher salt and freshly ground black pepper

December 14, 2011

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Photo by Chelsea Kyle

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 notes

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