Ditch creamed corn from a can and discover how easy (and delicious) it is to create your own from scratch. Try as a filling in jacket potatoes, toasted sandwiches, or pile on toast for a rib-sticking breakfast.
Looking for other ways to cook with corn? We’ve rounded up 20 tasty ways with sweetcorn.
Ingredients
Method
Heat oil in frying pan and cook bacon until almost crisp. Add capsicum and cook until soft.
While bacon is cooking, slice kernels off the cobs. Hold the cob vertically with one end on a plate and, using a sharp knife, slice downwards. Then use the back of the knife to scrape the milky juice from the cob.
Add chilli flakes to the bacon pan, then stir in corn and milky juice.
Add enough cream to just cover the corn and simmer gently for 25 minutes until very tender. If the mixture becomes too thick add a dash more cream, if too runny, mix the cornflour with a little cold water to form a slurry and stir into the creamed corn to thicken.
Season well with salt and pepper, and sprinkle with chopped parsley, if desired. Serve warm as a side dish.
Note
- This recipe is delicious as a filling in jacket potatoes or toasted sandwiches; or pile it on toast for a rib-sticking breakfast. – You can use half milk and half cream if you prefer. This dish is best made with corn fresh from the cob; frozen or canned won’t produce exactly the same result. – PER SERVE Energy 441kcal, 1849kj • Protein 13g • Total Fat 31g • Saturated Fat 17.7g • Carbohydrate 23.3g • Fibre 8.6g • Sodium 931mg
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