Creamed Corn

1. 1

   Put the corn and milk in a small saucepan and bring to a boil. Reduce heat and simmer, stirring with a fork every once in a while, until milk is almost completely reduced (about 15 minutes). Add water and cook another 10 minutes until liquid has reduced to just below the surface of corn.

2. 2

   Remove from heat and stir in sugar and salt.

3. 3

   Process 3/4 cup of the kernels in a food processor, then stir the puree back in with the kernels.

4. 4

   Add the butter, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.