The home made version is so much nicer than the canned stuff. It’s much healthier with no sugar, less salt and fresh ingredients.
Gluten, egg and nut free
INGREDIENTS:
- 3 fresh corn cobs, husks removed, corn cut from the cob
- 1 brown onion, diced
- 1 garlic clove, crushed
- 1 Tbsp olive oil or butter
- 1 Cup thickened cream
- ¼ tsp. salt
- Pinch white pepper
METHOD:
- Heat a small saucepan on medium-high heat. Add oil/butter and heat until bubbly.
- Add onion and cook stirring for 2 minutes then add garlic and cook for a minute.
- Add corn salt and pepper and cook stirring for 2 minutes.
- Add cream and gently bring to the boil. Once bubbling, turn the heat to low and put the lid on.
- Simmer for 20 minutes, stirring occasionally.
- Test the corn to see if it’s nice and soft.
- Once cooked you can either put in a blender or food processor or use a hand blender to puree the corn.
- Serve with meat or on toast with melted cheese.
For a cheesy creamed corn you could stir in half a cup or parmesan cheese.
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