Cream Corn - Better than Canned

Level: Easy Total Time: 10 min Yield: 2 servings

The Grateful Chef’s version of creamed corn using “No Sugar Added” Canned Corn Kernels

This creamed corn isn’t overly sweet, you really just get the natural sweetness from the corn itself. I used a bit of cream in the recipe, while that’s purely optional based on your taste. This side dish is great with BBQ, it’s quick enough for a side dish any time and it’s so delicious I’d recommend it for a holiday side (thinking it would be great as a Thanksgiving side)

INGREDIENTS

• 1 15 oz Can Corn Kernels (I recommend Trader Joe’s or any other “No Added Sugar” brand)

• 1 Tblsp Olive Oil

• 4 Tblsp Unsalted butter, divided (2T and 2T)

• ½ Small Onion, Diced to match the size of the corn kernels

• ½ Carrot, diced to match the size of the corn kernels

• 2 cloves Garlic, minced using a microplane

• 2 Tblsp Parsley, minced and divided evenly

• salt and pepper to taste

• 1 Tblsp Heavy Cream (optional)

DIRECTIONS

1. Drain the Corn Kernels reserving the liquid in a small bowl.

2. Heat a small sauté pan over medium heat and add the Olive Oil and half the butter.
   When the butter begins to foam, add the onions, carrots and half the Parsley. Season with a pinch of Salt.

3. Sauté for one minute. Add the minced Garlic and sauté for another minute or until the onions begin to turn translucent, Do Not Brown!

4. Add about ⅓ of the reserved corn liquid and allow to reduce before adding the next ⅓. Allow to reduce. Add the final ⅓ of the corn juice and the heavy cream if using.

5. Add the Corn Kernels and the remaining bitter, toss together and allow to reduce and thicken.

6. Taste and adjust the salt if needed and add fresh ground Black pepper to taste.

7. Serve in a bowl and garnish with the remaining Parsley.

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