2 1/2 cups of frozen sweet corn
1 1/2 tbs minced onion
2 tbs butter or Smart Balance spread
approx 1 1/2 - 2 cups milk, or half and half, or cream
1 tsp all purpose seasoning (I like Paul Prudhomme's Vegetable Magic
)
)3-4 tsps corn starch
salt and pepper to taste
Directions:
1. Melt butter in a pot and saute the onions until transluscent.
2. Once the onion is translucent, add in the frozen corn and cook for a few minutes until all excess water is evaporated..
3. Add in enough cream/milk/half and half to cover the corn completely. Bring to a boil.
4. Add in the Vegetable Magic/all purpose seasoning. Add in salt and pepper to taste.
5. Dissolve the corn starch into milk and add it slowly into the corn. Be sure to watch the thickness of the creamed corn. Too much corn starch will cause the milk/cream to clump up and become too tight. No one likes gloppy corn.
6. The cream should be thick enough to coat the corn but should not look like library paste either.
Properly made creamed corn should be sweet, well seasoned, and luscious. I recommend real butter, half and half, and the Vegetable Magic to achieve that, but as always, to each his own.
