Homemade Creamed Corn

*Adapted from Real Simple magazine, August 2010.

SERVES: 4-5

PREP: 30 minutes (prepping the fresh corn kernels takes longer than the actual cooking)

INGREDIENTS:

2 Tbsp unsalted butter

1/2 cup diced onion

4 cups fresh corn kernels (from 8 ears)

1 cup half-and-half
3/4 cup low-fat sour cream
1 tsp. sugar

Kosher salt and black pepper

DIRECTIONS:

Melt the butter in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to soften, 4-5 minutes. Add the corn, half-and-half, sour cream, sugar, 1/2 tsp salt, and 1/4 tsp pepper and simmer until the corn is tender, 5 to 8 minutes.

TIPS:

Fresh corn is the best, but thawed frozen kernels also work in this recipe. To achieve a similar creamy consistency, add 1 Tbsp of flour to the softened onions and cook for 1 minute before adding the frozen corn and half-and-half.

When cutting corn kernels from ears, keep the kernels from going everywhere by laying down a dishtowel around/under a small cutting board. This will keep the kernels from bouncing as far.

SUGGESTION:

Serve with Cajun skirt steak and a simple salad of mixed greens with tomatoes and balsamic vinaigrette.