| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | St. Louis | Post3 | 8 | servings |
INGREDIENTS
| 3 | tb | Butter |
| 1 | sm | Onion -; (1/2 cup chopped) |
| 1 | Bag Frozen white corn kernels – (16 oz); see * Note | |
| 3/4 | c | Skim milk; divided |
| 4 | c | Frozen yellow corn kernels – (20 oz); see * Note |
| 1/4 | ts | Salt; optional |
| Ground black pepper; optional |
INSTRUCTIONS
* Note: We like to buy frozen corn in bags for this recipe because it thaws faster and contains no sauce. To double this recipe, process the white corn in 2 batches and proceed with the recipe. Melt butter over low heat in a 3-quart or larger saucepan. Meanwhile, peel and finely chop onion. Add to pan; cook until soft, about 4 to 5 minutes, stirring frequently. While onion cooks, pour white corn kernels into a colander; rinse under lukewarm tap water for 1 minute. Drain well. Pour white corn and 1/2 cup milk into a food processor work bowl; process with steel blade until pureed, about 15 seconds. Set aside. Pour yellow corn kernels into colander; rinse under lukewarm tap water for 1 minute. Drain well. Transfer to a saucepan. Add white corn mixture and remaining 1/4 cup milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Reduce heat to low; continue to cook, stirring from time to time. Add salt and pepper to taste. Continue to cook until heated through or until ready to serve. Yield: 8 servings. Recipe Source: St. Louis Post-Dispatch - 11-09-1998 By Beverly Mills, with Alicia Ross Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
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