Creamed Corn

Name: Creamed Corn
Ingredients: 2 cups whole milk, or more if needed; 2 tablespoons unsalted butter; 1 small Spanish onion, finely diced; 2 cloves garlic, finely chopped; 2 tablespoons all-purpose flour; 1 red bell pepper, roasted, peeled, seeded, and finely diced (see page 250); 1 small poblano chile, roasted, peeled, seeded, and finely diced (see page 250); 4 cups fresh or thawed frozen corn kernels; Kosher salt and freshly ground black pepper

9 ingredients

9 steps

Ingredients

2 cups whole milk, or more if needed
2 tablespoons unsalted butter
1 small Spanish onion, finely diced
2 cloves garlic, finely chopped
2 tablespoons all-purpose flour
1 red bell pepper, roasted, peeled, seeded, and finely diced (see page 250)
1 small poblano chile, roasted, peeled, seeded, and finely diced (see page 250)
4 cups fresh or thawed frozen corn kernels
Kosher salt and freshly ground black pepper

Directions

1

Pour the milk into a small saucepan and bring to a simmer over low heat.
2

Melt the butter in a medium saucepan over medium-high heat.
3

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

Add the garlic and cook for 30 seconds.
5

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

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

Season with salt and pepper.