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cream style sweet corn w/ fresh chive & carrots

(2 ratings)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

Ever go to make something and realize at the last minute you don't quite have enough to make a complete meal. That is exactly what happened to me the other day with this dish. I really wanted some Fried Corn as many Southerners call it or Cream Style Corn as my husband calls it. The three ears just wasn't enough so I decided to add some coarsely grated carrots, and some Fresh Chopped chive from the garden, & when combined with the milk and other ingredients it made enough to serve at least 4. It was so good, I am very happy to share the recipe with you. There was none left after dinner.

(2 ratings)
yield 4 -6 average servings
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For cream style sweet corn w/ fresh chive & carrots

  • 3 lg
    ears fresh sweet corn
  • 2 c
    coarsley grated carrots
  • 1/3 c
    fresh chive chopped
  • 2 pkg
    no calorie sweetner or 1 tbs. sugar
  • 1 1/2 c
    fat free milk
  • 2 Tbsp
    corn starch
  • 2 Tbsp
    can't beleive it is not butter or cooking oil
  • salt & pepper to taste ( i used steak seasoning 1/2 tsp)

How To Make cream style sweet corn w/ fresh chive & carrots

  • 1
    My husband loved this so much, he had some before it was completely cooked. I hope you like this as much as we did. It was really great, & I created a new recipe in the process.
  • 2
    Prep the corn into a large bowl by removing the kernal's from each ear of corn with a sharp knife. Then run the sharp blade of the knife along the side of the cob to remove any pulp/milk mixture still left on the cob. Repeat this with each ear of corn.
  • 3
    Add the chopped coarsely grated carrots.
  • 4
    Now add the chopped chive. As much or as little as you like, it does add just a hint of the onion/garlic flavor.
  • 5
    Stir to blend the mixture together.
  • 6
    In a large Measuring cup add the milk and corn starch & stir until the corn starch dissolves into the milk. Then pour the milk mixture into the bowl of corn mixture.
  • 7
    Add the Can't Believe It's Not Butter or cooking oil to a 8 inch skillet,(I used cast iron) because it holds the heat evenly, and mama always use it for fried corn.
  • 8
    When the oil or butter has heated over medium low heat, pour In the corn mixture, and immediately begin to stir. Stir on a regular basis or mixture will stick to bottom of skillet. If need be add a bit of water, I had to add an additional 1/2 cup or so of water after corn started to cook and mixture thickened. Allow to cook 15 to 20 minutes, Remove from heat and serve immediately.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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