Creamed Corn

I love creamed corn, especially on toast - one of my fav comfort foods. So, when I found out corn was really really cheap at the local market I bought a heap and cooked up a pot of it! This is a really easy recipe and though you can make it in smaller batches I usually try to make larger ones because it freezes well. It can also be used as a basis for corn chowder, or other soups, as well.

There are lots of recipes for this, some with actual cream in them - but I much prefer this method. It keeps the flavour of the corn better IMO. I'm guessing you could veganise it with a non-dairy milk, though that might alter the taste a little. The recipe has a wee bit of sugar in it - it helps with breaking down the starch while cooking.

Creamed Corn

6 cups corn cut from the cob
1&1/2 cups milk
1 tbs sugar
2 tbs cornflour

Puree 4 or 5 cups of corn in a food processor or blender. The more corn you leave out the more "bits' of corn will be in at the end so just adjust the quantities of pureed vs whole to your liking.

Place pureed corn, the remaining corn, in a pan with the cornflour, milk and sugar. Stir to combine.

Heat over a gentle heat till the corn is soft and has thickened. Stir occassionally to make sure it doesn't catch and burn on the bottom.

Serve with toast or as a side dish. Cool if you wish to freeze or store for later use.