Creamed corn is a side dish recipe that always has a home and a place at the table. The versatility of this side dish cannot be ignored. This recipe uses lemon juice to add some zest to an already food classic.

2 cups (1 10-ounce package) frozen corn kernels (see notes)

1/4 cup milk

2 tablespoons unsalted butter

1 1/4 cups heavy cream

1 tablespoon fresh lemon juice

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1. In a food processor, puree 1 cup of the corn with milk.

2. In a large saute pan, melt the butter over medium-high heat.

3. Add the pureed corn, remaining corn kernels, and the cream, lemon juice, salt, and pepper. Bring to a boil.

4. Reduce the heat and simmer uncovered for 5 minutes, or until creamy and thickened.

5. Season with salt and pepper to taste.

Makes 4 servings.

Note:

This recipe can be made with fresh or frozen corn, depending on the time of year. If using fresh corn, you will need about 4 ears to yield 2 cups of corn. If using frozen, look for Birds Eye Deluxe Tender Sweet Corn, thaw in a colander under cool running water, and dry well with paper towels.  

Recipe courtesy of:

Blanchard, Bob and Melinda, At Blanchard's Table: A Trip to the Beach Cookbook. New York. Clarkson Potter/Publishers, 2003.

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