Recipe: Easy Not-So Creamed Corn

INGREDIENTS:

2 Tbsp. Country Crock Spread, divided
3 cups frozen whole kernel corn
1/3 cup sliced green onions
2 tsp. all-purpose flour
3/4 cup Milk

DIRECTIONS:

Melt 1 tablespoon Country Crock Spread in 12-inch nonstick skillet over medium heat and cook frozen corn, stirring frequently, until almost tender, about 3 minutes.

Stir in green onion and cook 1 minute.

Combine Milk, 1 tablespoon Country Crock with flour in small cup. Stir into skillet and cook, stirring frequently, until slightly thickened, about 1 minute.

Notes:

Don’t thaw your corn.

I don’t like my corn mushy so I don’t cook it too long and it stays a little crunchy.

This is not soupy at all. I used to hate creamed corn because it was like soup with corn in it but this recipe makes it more of a thick sauce with corn. The green onions give it a sweet flavor too.

I mixed Milk, 1 tablespoon Country Crock with flour in small cup.

Recipe adapted from Country Crock

Cher

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Jerry Marquardt says:

June 6, 2016 at 4:39 PM

I would like to try out your special Easy Not-So Creamed Corn side. I think it would;d go wonderful with my famous Southern Broasted Chicken.
Carole says:

January 17, 2013 at 12:53 PM

Hi there. Food on Friday: Corn on Carole's Chatter is now open for entries. This looks like a good one! I do hope you link it in. This is the link . Please do pop back to check out some of the other links. Have a great week.
Vera says:

January 12, 2013 at 4:06 PM

This sounds absolutely yummy. As a cook for 55+ years, may I suggest a tweak in your steps. Toward the end when you are adding the milk/flour mixture. Instead of putting the Country Crock in that mixture, you FIRST add the last of the Country Crock you plan to use to the already heated corn in the pan just so it melts. You put the milk in a glass jar that has a tight lid. You put the flow in the jar on top of the milk. Put the lid on the jar and shake vigorously to blend. Then pour into the heated corn/onion/margarine mixture in the pot. Stiring as you pour and continue to stir until it is thickened. Remember, you want to be sure to cook a few minutes because of the flour and the necessity for it to cook.

Using the jar trick is good for adding flour/liquid mixtures to already cooking dishes. I don't use this technique when I am making a basic white sauce or brown gravy, though. I typically make a roux (butter/flour blend) first and then stir in the liquid when I do those.

I am going to have to try this.
- Cher says:
  
  January 12, 2013 at 8:24 PM
  
  I am definitely interested in hearing your thoughts when you make it!
Liz @ A Nut in a Nutshell says:

January 12, 2013 at 9:44 AM

I love Country Crock! You wouldn't think there could be that much of a difference in flavor between spreads, but there is!
- Cher says:
  
  January 12, 2013 at 8:24 PM
  
  Oh there is a difference when you are used to Country Crock!