You’ll love this corny side dish! Not like any old creamed corn recipe, this Irish Creamed Corn serves a meal well, whether the main dish its foul, pork, sea food or beef. You can prepare in a pot or we prefer an iron skillet or any large skillet.
INGREDIENTS
2 16 oz. bags of thawed frozen corn
3 tbsp butter preferred (margarine is OK)
½ brown onion, finely chopped
1 red bell pepper, roasted and chopped
1 cup heavy cream (or 2/3 cup lite cream if you must)
1 tbsp chopped fresh parsley
2 tsp cornstarch (or flour) and make a slurry (a little cold water added to the cornstarch or flour and mix thoroughly to prevent clumping)
A dash or two of sugar
Salt and pepper to taste
Tip: To spice it up just a little, add 1/8 tsp or a dash of ground red pepper, optional.
INSTRUCTIONS
- In a large skillet, sauté onion in melted butter over medium heat for about 5 minutes
- Add corn and red bell pepper, and continue to sauté for several minutes, stirring now and then
- Gradually add cream and stir constantly
- Gradually stir in the cornstarch slurry
- Keep cooking over medium heat until your creation is thickened (about 5 or 6 minutes)
- Add sugar, salt and pepper
- Add parsley
- Pour into an oven-safe casserole dish to serve. If your creamed corn cools before everything is ready. Reheat in the microwave.
- Add some fresh parsley sprigs
