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Creamed Corn

A recipe that ticks all the boxes! Delicious, filling and affordable. It will freeze very well and is excellent served with a traditional braai. For those who love heat, add a little more fresh chilli.
Creamed Corn
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You Will Need:

Main Dish
  • 6 fresh mealies, cut away the kernels and break stripped cobs in half
  • 2 cups (500 ml) water
  • 3 T (45 ml) butter
  • Ina Paarman's Seasoned Sea Salt
  • 1 medium onion, chopped
  • 1 T (15 ml) Ina Paarman's White Sauce Powder
  • 1 cup (250 ml) fresh cream
  • Ina Paarman's Chilli & Garlic Seasoning to taste
  • 1 fresh red chilli (optional)
Main Dish
  • 6 fresh mealies, cut away the kernels and break stripped cobs in half
  • 2 cups (500 ml) water
  • 3 T (45 ml) butter
  • Ina Paarman's Seasoned Sea Salt
  • 1 medium onion, chopped
  • 1 T (15 ml) Ina Paarman's White Sauce Powder
  • 1 cup (250 ml) fresh cream
  • Ina Paarman's Chilli & Garlic Seasoning to taste
  • 1 fresh red chilli (optional)

Method:

Keep kernels on one side and boil the cobs in the water with the lid on for 30 minutes. Strain, reserve stock and discard cobs.

Sauté the onion, pre-seasoned with Seasoned Sea Salt, with the butter until soft and golden.

Add the corn kernels and stir-fry for about a minute. Stir in the White Sauce Powder. Add one cup of the corn stock and simmer for 15 - 20 minutes until the kernels are tender, spoon out half of the kernels and keep on one side.

Add cream to the remaining kernels and blend to a smooth textured consistency. Now add the reserved kernels and blend very briefly to keep texture. Taste and season with Chilli & Garlic Seasoning. Dish up and top with finely sliced chilli.

Creamed Corn

A recipe that ticks all the boxes! Delicious, filling and affordable. It will freeze very well and is excellent served with a traditional braai. For those who love heat, add a little more fresh chilli.
Creamed Corn

You Will Need:

Main Dish
  • 6 fresh mealies, cut away the kernels and break stripped cobs in half
  • 2 cups (500 ml) water
  • 3 T (45 ml) butter
  • Ina Paarman's Seasoned Sea Salt
  • 1 medium onion, chopped
  • 1 T (15 ml) Ina Paarman's White Sauce Powder
  • 1 cup (250 ml) fresh cream
  • Ina Paarman's Chilli & Garlic Seasoning to taste
  • 1 fresh red chilli (optional)

Method:

Keep kernels on one side and boil the cobs in the water with the lid on for 30 minutes. Strain, reserve stock and discard cobs.

Sauté the onion, pre-seasoned with Seasoned Sea Salt, with the butter until soft and golden.

Add the corn kernels and stir-fry for about a minute. Stir in the White Sauce Powder. Add one cup of the corn stock and simmer for 15 - 20 minutes until the kernels are tender, spoon out half of the kernels and keep on one side.

Add cream to the remaining kernels and blend to a smooth textured consistency. Now add the reserved kernels and blend very briefly to keep texture. Taste and season with Chilli & Garlic Seasoning. Dish up and top with finely sliced chilli.

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