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Cream-style Corn

Cream-style Corn is a traditional American recipe for a classic soup or soup base of cooked fresh sweetcorn that's served in a cream base thickened with cornflour (cornstarch). The full recipe is presented here and I hope you enjoy this classic British version of: Cream-style Corn.

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Milk RecipesUSA Recipes


Ingredients:

1.2kg sweetcorn, sliced from the cob
1 tsp sea salt
3 tsp granulated sugar
180ml double cream
3 tsp cornflour
2 tbsp double cream

Method:

Place the sweetcorn in a pan along with about 100ml water. Bring to a boil, cover and cook for about 20 minutes or until the corn is tender.

Stir in the salt and sugar and stir until dissolved then add the cream. Bring the mixture to a boil then beat the cornflour with the double cream until you have a smooth slurry. Beat this slurry into the sweetcorn mixture and cook until thickened.

Serve hot as a soup or use in any recipe calling for 'cream-style corn'.