Creamless Creamed Corn

1. 1

   Using a box grater, grate the kernels from 5 ears of corn into a bowl.

2. 2

   Press the grated corn through a fine sieve, reserving the milk and discarding the grated corn and the cobs.

3. 3

   Cut the kernels from the remaining ears of corn.

4. 4

   Combine the corn kernels, 1/4 cup water, salt, and pepper in a medium pan.

5. 5

   Cover the pan and steam over medium-low heat, stirring once or twice, until the corn is tender, about 5 minutes.

6. 6

   Drain, then set the corn aside.

7. 7

   Stirring constantly, bring the corn milk to a simmer over medium heat in a medium saucepan.

8. 8

   Reduce the heat to medium-low and cook, continuing to stir, until the milk thickens, about 3 minutes.

9. 9

   Add the cooked corn, salt, pepper, and butter (if using) and cook until the corn is heated through.

10. 10

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.