A few weeks ago at the Farmer’s Market, I came across a steal fo a deal of a bushel of sweet white corn for $13.00. How could I resist? I spent the next few days shucking corn and putting up about 16-18 pounds in the freezer.
Hubby loves creamed corn, but I naturally have not bought any since we have begun on our healthy journey. I decided with all of the corn in the freezer, I would try my hand at making some that was healthy.

I found a recipe and based mine from that one. I wanted a little bit more flavor to compensate for the lack of heavy cream, so I added some red and black pepper for a little heat, and also added some parsley to freshen it up

It was nice to have that comforting creaminess without the guilt. And, its nice to be able to reintroduce a side that my hubby enjoys.

The freshness of making my own versus canned is unbelieveable. There is no way to describe the difference.  I have a feeling that more than one bag of corn that is in our freezer is destined to a creamy ending!

Healthy Creamed Corn

• 3 cups corn kernels, fresh or thawed
• 1 can (12 oz) skim evaporated milk
• 1 tablespoon cornstarch
• 1/4-1/2 tsp red pepper
• 1 1/2 tsp dried parsley
• salt & pepper to taste

place 2 cupsof corn, the cornstarch, and 8 ounces of the milk in food processor and puree

place in a saucepan with remaining corn and milk, along with seasonings, and cook on medium until thickened and corn is tender – about 10 minutes.