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"Everyone needs to learn how to do a creamed vegetable," says Jet Tila. It's a quick, easy and delicious side dish that goes great with roasted, sautéed or grilled fish or meat, including his Oven Reverse Sear Steak (click here for a primer on reverse searing a steak). The creamed corn can be made with fresh, frozen or canned kernels.
Pro Tip from Jet: If you'd like to prepare the dish au gratin, transfer the mixture to a 9 or 10-inch shallow casserole dish. Sprinkle with ¼ cup freshly grated Parmesan cheese and brown under the broiler.
Ingredients
- 1 ½ tablespoons butter
- 1 ½ tablespoons flour
- ½ teaspoon seasoned salt
- 1 ½ cups whipping cream
- 2 tablespoons sugar
- 2 cups fresh, frozen or canned whole kernel corn
Yield
Serves: 4 to 6
Preparation
Melt butter in a large heavy saucepan. Add flour and salt, stirring to blend. Slowly add whipping cream, stirring constantly until thickened. Add sugar and corn and heat through.