Creamed Corn

1. 1

   Pour the milk into a small saucepan and bring to a simmer over low heat.

2. 2

   Melt the butter in a medium saucepan over medium-high heat.

3. 3

   Add the onion and cook until soft, about 4 minutes.

4. 4

   Add the garlic and cook for 30 seconds.

5. 5

   Stir in the flour and cook until pale blonde in color, about 1 minute.

6. 6

   Whisk in the hot milk, raise the heat to high, and cook, whisking constantly, until the mixture is thickened and coats the back of a spoon, 3 to 4 minutes.

7. 7

   If the mixture is too thick, whisk in a little more milk, a few tablespoons at a time.

8. 8

   Reduce the heat to low, add the red pepper, poblano, and corn, and cook until the corn is tender, about 10 minutes for fresh corn and 4 minutes for frozen.

9. 9

   Season with salt and pepper.

No additional tips available.