HOMEMADE CREAM STYLE CORN
Ek het dit gemaak. Dit lyk dalk nie heeltemal soos die blikkie s’n nie en is so klein bietjie “styf”, maar dit proe fantasties en werk perfek vir dít waarvoor ek dit wou gebruik.
- 4 cups corn kernels, frozen, fresh or canned; rinsed and drained
- 6 tablespoons butter
- 2 tablespoons flour, all-purpose
- ½ cup heavy cream
- 1 tablespoon sugar
- salt and pepper, to taste
- milk 2% or whole (to soak corn); optional
Set heavy cream out on the counter to get to room temperature.
Prep corn: rinse and drain.
If you want super sweet corn, let it soak in milk for 10 – 15 minutes.
In a large skillet on medium high heat, melt butter.
Sprinkle in flour and whisk; stir in heavy cream and continue to whisk.
Add corn; bring to boil; stirring frequently.
Stir in sugar; combine well.
Allow to cook for 10 minutes, stirring frequently; taste for salt and pepper.
Nota:
Ek het die resep net so gemaak. Ek het net aan die einde die hand “blender” vinnig deurgesit om van die pitte te sny.
Recipe posted by Zita Harber
Photo: Madelein van den Berg
