| 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
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