Tuesday, July 5, 2011

Creamless Creamed Corn

I love creamed veggies as much as anyone but the "cream" part usually keeps me away. But while flipping through the pages of a food magazine, my eye was drawn to a recipe for "creamless" creamed corn from chef Daniel Boulud. Although he left out the cream, he did substitute gratuitous amounts of butter! Nevertheless, the idea seemed adaptable and my leaner version came out quite delicious. Enjoy!

1 Small onion, chopped
1 Clove garlic, minced
1 Sprig thyme leaves, chopped
1 Tablespoon olive oil
2 Cups corn kernels
1/2 Cup chicken stock
1/2 Cup low-fat milk
Salt and pepper to taste

Sauté the onion in the olive oil until tender. Add the garlic and thyme and continue sautéing for another minute. Add the corn and seasoning and cook until the corn is tender. Add the milk and chicken stock and cook until the liquid is slightly reduced. Makes approximately 4 servings.

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