Basic Creamed Corn Recipe

• 3 Tbsp. Butter or possibly margarine
• 3 Tbsp. Flour
• 1 1/2 c. Warmed lowfat lowfat milk, whole lowfat milk or possibly light cream
• 3 c. Fresh corn kernels, cut from about 5 ears of corn Salt to taste White pepper to taste Minced chives Julienne red pepper strips Julienne green pepper strips Shredded carrot Sauteed button mushrooms pn Curry pwdr Crumbled bacon

1. Heat butter, stir in flour.
2. Add in lowfat milk slowly, stirring with whisk till completely blended, thickened and gently bubbling.
3. Add in kernels and simmer about 3 min.
4. Season with salt and white pepper.
5. Leftover Creamed Corn; pureed in blender or possibly food processor, makes a quick sauce for shrimp, scallops or possibly crab.
6. Mix cooked seafood into corn sauce, simmer gently and spoon over a toasted English muffin.
7. Although any variety of fresh corn will do, white, thin-skinned kernels make a superb creamed vegetable dish.

butter, flour, milk, fresh corn kernels

Taken from cookeatshare.com/recipes/basic-creamed-corn-79416 (may not work)