Lite: Creamed Corn
7 Sep
I did this once before, with creamed spinach: skimped on the butter and subbed 1% milk for the cream or half and half. It doesn’t thicken as nicely, but you don’t feel quite as heavy when you’re done eating it. So, a trade-off.
And with corn at the market being as sweet and crunchy as it is right now, it’ll still taste great–lots of mileage for just some butter, corn, salt, pepper, cayenne and your dairy of choice. Bittman recommends parsley, but I garnished with some scallions. Try this with fresh corn before it’s gone until next year–you’ll be blown away.
