CREAM STYLE SWEET CORN W/ FRESH CHIVE & CARROTS

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Cream Style Sweet Corn W/ Fresh Chive & Carrots image

Ever go to make something and realize at the last minute you don't quite have enough to make a complete meal. That is exactly what happened to me the other day with this dish. I really wanted some Fried Corn as many Southerners call it or Cream Style Corn as my husband calls it. The three ears just wasn't enough so I decided to...

Provided by Rose Mary Mogan

Categories     Vegetables

Time 35m

Number Of Ingredients 8

3 large ears fresh sweet corn
2 c coarsley grated carrots
1/3 c fresh chive chopped
2 pkg no calorie sweetner or 1 tbs. sugar
1 1/2 c fat free milk
2 Tbsp corn starch
2 Tbsp can't beleive it is not butter or cooking oil
salt & pepper to taste ( i used steak seasoning 1/2 tsp)

Steps:

  • 1. My husband loved this so much, he had some before it was completely cooked. I hope you like this as much as we did. It was really great, & I created a new recipe in the process.
  • 2. Prep the corn into a large bowl by removing the kernal's from each ear of corn with a sharp knife. Then run the sharp blade of the knife along the side of the cob to remove any pulp/milk mixture still left on the cob. Repeat this with each ear of corn.
  • 3. Add the chopped coarsely grated carrots.
  • 4. Now add the chopped chive. As much or as little as you like, it does add just a hint of the onion/garlic flavor.
  • 5. Stir to blend the mixture together.
  • 6. In a large Measuring cup add the milk and corn starch & stir until the corn starch dissolves into the milk. Then pour the milk mixture into the bowl of corn mixture.
  • 7. Add the Can't Believe It's Not Butter or cooking oil to a 8 inch skillet,(I used cast iron) because it holds the heat evenly, and mama always use it for fried corn.
  • 8. When the oil or butter has heated over medium low heat, pour In the corn mixture, and immediately begin to stir. Stir on a regular basis or mixture will stick to bottom of skillet. If need be add a bit of water, I had to add an additional 1/2 cup or so of water after corn started to cook and mixture thickened. Allow to cook 15 to 20 minutes, Remove from heat and serve immediately.

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