Creamed corn

Rod has always raved about Bobby Flay's creamed corn at Bar Americain in New York. I haven't tried it but tonight I was feeling adventurous in the kitchen. I did some quick creamed corn research and using ingredients I had in the house (like 1% milk and frozen corn kernels) I whipped up some yummy, creamy corn goodness to go with our pork tenderloin.

Natalie's creamed corn

Ingredients:
1/4 cup diced green onion
1 tbsp puréed garlic
1 tbsp fresh thyme
3 tbsp butter
2 cups frozen corn kernels
1 cup milk
2 tbsp flour

Directions:
Place butter in a large non-stick pan on low-med and melt. Add diced green onion and garlic, sauté until soft, about 3 minutes. Add fresh thyme to pan and stir. Add frozen corn kernels and toss to coat with butter mixture. Cook until kernels start to thaw, about 5 minutes. Sprinkly flour over corn mixture and stir to coat. Cook for 2 minutes. Add milk to pan and stir. Turn heat to low and cook for 10 minutes, stirring occasionally. Place half the mixture in blender or food processor and purée. Return puréed portion to pan, stir and simmer for 10-15 minutes longer. Add salt and pepper to taste and serve.

Goes well with quick-roasted baby tomatoes from the garden ;)