Creamed corn recipe. Picture / Eleanor Ozich.

Creamed Corn Recipe

Try this simple creamed corn recipe by Eleanor Ozich

I adored creamed corn as a child. You know the kind that comes in a can and makes a fantastic toasted sandwich filling paired with oozy melted cheese. Soothing and gentle, this homemade version is unfussy and delicious.

Serves 5-6 

• 2 Tbsp butter, ghee or olive oil
• 2 brown onions, diced
• 4 cloves of garlic, peeled and finely sliced
• 2 Tbsp tapioca or cornflour
• 3 cups cooked corn kernels
• 1 cup chicken or vegetable stock
• ½ cup cream
• ½ cup milk
• a small bunch of spinach, finely chopped
• 2 bay leaves

1. Warm the butter, ghee or olive oil in a large saucepan over medium heat. Saute the onions and garlic, and cook, while stirring, until honey coloured. Sprinkle with the flour, and stir with a wooden spoon for a minute or so.

2. Add the corn, stock, cream, milk, spinach and bay leaves.

3. Simmer over a low heat until luxuriously creamy.

4. Season with sea salt and ground pepper.

I enjoyed mine like soup from the bowl, although spooned generously over toasted sourdough with a little grated Parmesan would be ideal.

• For more from Eleanor Ozich see 

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