Quick Company Creamed Corn

Title: Quick Company Creamed Corn
Categories: Post3
Yield: 8 servings

3 tb Butter
1 sm Onion -; (1/2 cup chopped)
1 Bag Frozen white corn
-kernels – (16 oz); see *
3/4 c Skim milk; divided
4 c Frozen yellow corn kernels –
-(20 oz); see * Note
1/4 ts Salt; optional
Ground black pepper;

* Note: We like to buy frozen corn in bags for this recipe because it thaws
faster and contains no sauce. To double this recipe, process the white corn
in 2 batches and proceed with the recipe.

Melt butter over low heat in a 3-quart or larger saucepan. Meanwhile, peel
and finely chop onion. Add to pan; cook until soft, about 4 to 5 minutes,
stirring frequently. While onion cooks, pour white corn kernels into a
colander; rinse under lukewarm tap water for 1 minute. Drain well. Pour
white corn and 1/2 cup milk into a food processor work bowl; process with
steel blade until pureed, about 15 seconds. Set aside. Pour yellow corn
kernels into colander; rinse under lukewarm tap water for 1 minute. Drain
well. Transfer to a saucepan. Add white corn mixture and remaining 1/4 cup
milk. Cook over medium heat, stirring constantly, until mixture comes to a
boil. Reduce heat to low; continue to cook, stirring from time to time. Add
salt and pepper to taste. Continue to cook until heated through or until
ready to serve. Yield: 8 servings.

Recipe Source: St. Louis Post-Dispatch – 11-09-1998 By Beverly Mills, with
Alicia Ross

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