MICROWAVE CREAMED CORN

MICROWAVE CREAMED CORN image

Provided by Tere Gill

Time 40m

Number Of Ingredients 7

Previous Next

6 or 7 large ears very fresh corn (3 cups kernels & corn "milk")
3 Tbsp water
4 Tbsp butter, divided 3 tbsp. & 1 tbsp.
2 to 2 1/2 Tbsp granulated sugar (depends on desired sweetness)
1/2 tsp salt
ground black pepper to taste (optional)
1 pinch smoked paprika for garnish (optional)

Steps:

1. **NOTE: We grow our own corn, and every year, we cut the corn off the cobs, then measure 3 cups into a freezer bag, and freeze for later. If you do the same, you may either allow the corn to thaw in a bowl in the refrigerator for a day or two (bowl is recommended in case of leaks) or you may remove freezer bag, put corn in a microwave safe bowl, add the 3 tablespoons water, cover and nuke on 50% power until thawed, then continue with recipe.
2. Remove husks and silk from corn; wash cobs.
3. In large bowl, cut kernels from cob; use blunt edge of knife blade (or tool of your choice) to scrape milk from the cobs.
4. Add 3 cups of corn and it's milk to a 2 qt. microwave-safe bowl/dish with lid.
5. Stir into the corn, 3 tablespoons water, 3 tablespoons butter, sugar, salt and pepper (pepper optional.) Place lid on dish or cover with wax paper.
6. Place covered dish in microwave, nuke at full power for 3 minutes; stir corn, replace lid/cover and rotate dish if microwave does not have a turntable. Nuke for additional 3 minutes.
7. Stir corn, replace lid and continue cooking and stirring, at 1 to 2 minute intervals, until mixture thickens and resembles a pudding or very thick gravy.
8. When desired consistency is achieved, remove from microwave; serve immediately, topped with a pat of butter and a sprinkle of paprika, if desired.
9. Cover and refrigerate leftovers. Reheat in microwave with a little water added.