Creamed Corn from Scratch (Gluten-Free)
Creamed corn from scratch is not only easy, but so much better than the canned version. Eat as a standalone side dish or use in your favorite corn pudding recipe.
fresh or frozen corn kernels
roughly 8 ears of fresh corn
cut into pieces
Puree 2 cups of the fresh corn and the milk in a blender or food processor.
Melt the butter in a large saute over medium heat. Add the heavy cream and cream cheese. Stir until all the cream cheese has melted. Add in the sugar, salt, and nutmeg.
Stir the pureed corn and the whole corn. Simmer until thickened (about 20 minutes), stiring often.
Using a saute pan will result in faster thickening. If you use a saucepan it may take considerably longer.
The corn is thickened when you can run a rubber spatula down the middle of the pan and the mixture will remain separated momentarily.
Do not freeze creamed corn. The sauce will break when reheated.
Make according to recipe directions. Allow it to cool completely, cover, and refrigerate for up to 4 days. Reheat over low heat stirring often.
Creamed Corn from Scratch (Gluten-Free) https://www.peelwithzeal.com/gluten-free-creamed-corn/