Creamed Corn
Author:Emma Freud
The best side dish in the States, this addictive, creamy, cheesy mix goes well with pretty much everything, but pairs particularly well with barbecue dishes
American| kcal | fat | saturates | carbs | sugars | fibre |
|---|---|---|---|---|---|
| 344 | 28g | 16g | 13g | 6g | 6g |
everyday-food american casual gluten-free easy
Ingredients
- 75g butter
- 1 onion, finely chopped
- 3 corn cobs
- 1 tsp sugar
- 125ml single cream
- grated cheddar or mozzarella
Preparation
Serves 4
- Heat 75g butter in a heavy-based pan until foaming and fry 1 finely chopped onion for about 5 mins. Cut the kernels off 3 corn cobs and add to the pan with 125ml water. Turn down the heat, cover and cook gently for 10 mins. Add 1 tsp sugar and 125ml single cream, season and cook, uncovered, for 5 mins more. Sprinkle the top with 50g grated cheddar or mozzarella and cook for a couple more mins until melted.
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