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lighter creamed corn

Posted on May 11th, 2012  |  1 Comment

Ode to Friday:

F – For at least half the day yesterday I thought it was Wednesday, and that made me really sad… when I came to, I almost flipped out: pure joy.

R – Roasting sweet potatoes in the toaster oven (unattended) in the teachers lounge isn’t recommended. Not only has that thing probably never been cleaned – and fills surrounding rooms with overcooked cheese smell – but when you go to claim lunch everyone gives you a lecture… {Hey, I checked on it a few times!}

I – I like making excuses for my actions, it’s easier. That said, I am working on not making excuses and just doing it – you know, like Nike.

D – Dark chocolate and pine nuts are an excellent snack. Pairs delightfully with red wine. :)

A – Appointments at 8 am are no good. Especially because of that red wine pairing you figured out.

Y – You should really make this creamed corn recipe, it took 20 minutes – start to finish – it’s a WAY healthier version, booming with flavor, and putting other sides to shame. We also ate all 4 servings as our dinner last night. Yeah.

Happy Freakin’ Friday!

~l

Keep reading for the recipe!

light creamed corn

by The Talking Kitchen

Prep Time: 5 minutes

Cook Time: 15 minutes

Ingredients (4 servings)

  • 4 slices prosciutto
  • 5 ears corn, kernels removed
  • 1 Tbsp olive oil
  • 1 Tbsp grass-fed butter
  • 2 oz queso fresco (or your favorite cheese) crumbled/shredded

Sauce

  • 1 c. 1 % milk
  • 1/2 c. half and half
  • 2 Tbsp whole wheat pastry flour
  • 3/4 tsp salt
  • 1/4 tsp freshly grated black pepper
  • 1/8 tsp freshly grated nutmeg
  • 1/8 tsp smoked paprika
  • 1/8 tsp cayenne pepper

Instructions

Start by removing the kernels from the ears, and whisk together the sauce ingredients in a medium bowl.

In a large sauce pan, crisp the prosciutto over medium heat (you may need a tad drizzle or spray of oil.) Once crisp on both sides – usually 2-3 minutes per side – remove the prosciutto, and set aside.

To the same saucepan, add the oil, butter and corn. Saute over medium heat for a minute or two, then add the sauce mixture, stir to combine.

Cook for about 15 minutes over medium-low heat, stirring often, until is sauce thickens.

Turn off the heat and stir in the crumbled queso.

Serve with crispy prosciutto.

Enjoy!

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