Creamed Corn with Spicy Catsup  

I hear people say all that time that they aren’t Catsup people. Okay, I get it. But I also hear people say that they don’t like fish, but understand that a touch of anchovy paste can make all the difference in a recipe. Here, the molasses sweetness of that Spicy Catsup and its blend of spices makes the corn come alive. I happily watched a friend move the bowl nearer to his plate after his first serving and then really grinned when he helped himself to two more!

Ingredients

  • 2 15.2 oz cans/2 16 oz packages of frozen/6 ears of Sweet Corn
  • 2 tbsp All-Purpose Flour (unbleached)
  • 3 tbsp Butter
  • 1 cup Whole Milk
  • ½ cup Heavy Cream (or Half/Half, Whipping Cream, Whole Milk)
  • 2 tbsp Spicy Catsup
  • ½ tsp Pepper
  • ½ tsp Salt

Preparation

  • If using Canned Corn, drain well; if using Frozen Corn, defrost and drain; if using fresh Corn, cut kernels off cob, scraping cob to get all kernels and corn milk
  • Using a pot large enough to hold all ingredients, melt Butter on low heat
  • When Butter is melted, stir in the flour and cook, while stirring, 3-5 minutes until Flour and Butter and combined and cooked well (this combination is called a Roux)
  • Take Roux off heat and pour in Milk and Cream
  • Return to heat and whisk until Roux and liquid is combined
  • Raise heat to Medium/Medium High and continue stirring until sauce thickens and bubbles slightly
  • Stir in Spicy Catsup
  • Add Corn and corn milk
  • Heat through and serve

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