Cooking Kids

Corn is popping up in gardens everywhere. It has to be one of the most delicious vegetables fresh off the stalk. We had some so good last year that if it had been a person, I would have married it. I have about 30 stalks growing in my garden this year, with my early batch just starting to sprout some ears. Last year we ate a lot of corn on the cob, but this year we plan on eating a lot more creamed corn. I have a real simple recipe that is not only good, but lower in fat than traditional creamed corn. Gather the kids around and get them to shucking!!

 Creamed Corn Recipe

4-8 ears of corn depending on the size of your family.

1/2 stick of butter for 4 ears, a whole stick of butter for 8 ears.

Approximately 1 cup of low-fat milk

1 tsp. cornstarch

Salt, pepper and sugar to taste.

Cut corn off cob and then melt butter in a pan. Once butter is melted, add corn. Stir and coat corn with butter for approximately 2-3 minutes. Mix cornstarch and milk together until cornstarch dissolves. Add milk to pan. Stir until sauce begins to thicken. If it’s too thick, add some more milk. If it’s too thin, mix a tiny bit of cornstarch with more milk and add gradually to the pan until you get your desired thickness. Add salt, pepper and sugar to taste. Serve.

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