Creamy Shoepeg Corn
Creamy Shoepeg Corn will kick up what would normally be a boring “open the can and heat it up” vegetable to an any night of the week side dish fit for a holiday or special occasion dinner. It only takes about ten minutes to make and have on the table.
We start the recipe by melting butter in a saute pan over medium heat and adding the canned corn. Since your cooking with butter, make sure that the heat stays at a medium setting, butter can go from melting to brown to burnt quickly.
After the corn is heated through it’s just a matter of stirring in the flour, sugar, salt and milk. It thickens up slowly and beautifully in a matter of minutes. Adding the cream at the end right before serving makes it rich and creamy. The two tablespoons of sugar in the recipe is barely noticed when the dish is tasted. You’re not going to taste this and think “sweet”, the sugar adds a nice balance to the rich cream and butter. It’s there, but it’s not in your face there. Creamy Shoepeg Corn…an easy kicked up weeknight side dish you’re going to love, ENJOY!
Creamy Shoepeg Corn
Ingredients
- Two 15 oz cans shoepeg corn
- 6 Tablespoons butter, cut into slices
- 1 Teaspoon salt
- 2 Tablespoons all purpose flour
- 2 Tablespoons sugar
- 1/2 cup milk
- 1/2 cup cream
Instructions
- Place the butter in a saute pan under medium heat, cook until butter has melted. add the corn to the pan, cook until corn is just heated through. Stir in the flour, sugar, salt and milk. Stir and cook for 10 minutes. Add the cream to the pan just before serving, stir until well combined and heated through. Serve immediately.
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Yum! These are so good, and they went great with my green beans and cornbread for supper. Thanks for sharing, Bunny.