Dec 20, 2010

Creamed Corn and Peas

Creamed Peas and Corn

I admit, the name is somewhat misleading since I’m not using cream at all. But that’s good, right?

This is my son’s all time favorite side dish. The kid devours it. I’ll often double it so he can have more than one serving when we eat something he’s not too crazy about. Which is basically anything that doesn’t start with the letter P: pasta, pizza or pancake. I use the leftovers to make tuna patties or add it to pot pies.

You can easily add some (cubed) cooked chicken and use it as a pasta sauce or put it in an oven dish, top it with mashed potatoes and cheese, bake it and voila, dinner.

It’s a rather simple and straightforward recipe with a really laid back flavor. Maybe that’s what makes this so good?

Ingredients:

1 large shallot (or 1/2 a small onion)
1/2 red bell pepper
2 tbsp all-purpose flour
2 tbsp butter
1/4 tsp mustard powder
1/2 to 2 cups of milk
1/2 tsp salt
1/8 tsp pepper
1 1/2 cup peas (frozen)
1 1/2 cup corn (drained)
4 tbsp grated parmesan
pinch nutmeg 

Directions:

Chop the shallot.
 Creamed Peas and Corn

Do the same with the bell pepper. Use whatever color you like, but red just makes it all look so bright-colored.
Creamed Peas and Corn

Mix the flour with the mustard powder.
Creamed Peas and Corn

Keep 1 1/2 to 2 cups of milk nearby.
Creamed Peas and Corn

Heat the butter and sauté the shallot and bell pepper for about 4 minutes.
Creamed Peas and Corn

Add the flour, stir well and cook for 2 minutes to neutralize the rawness of the flour. Keep stirring.
Creamed Peas and Corn

Pour in about 1/2 a cup of milk while stirring vigorously.
Creamed Peas and Corn

Bit by bit, you pour in milk until you have a consistency you like. I usually stop at roughly 1 1/2 cup. Don’t make it too thin!
Creamed Peas and Corn

Simmer the sauce for a minute or two.

Season it with 1/2 a tsp salt, a pinch of (freshly grated) nutmeg to taste and about 1/8 tsp pepper.
Creamed Peas and Corn

Stir in the (frozen) peas.
Creamed Peas and Corn

And add the corn as well.
Creamed Peas and Corn

Let it simmer for 5 minutes, until everything is all bubbly warm.

Stir in the grated Parmesan as a finishing touch. I would have used the good stuff, but alas; I didn’t have any. Such is life. Feel free to add some dried sage or thyme as well for a bit of extra flavor.
Creamed Peas and Corn

Seriously, who doesn’t love creamed corn and peas? It looks so cheerful!
Creamed Peas and Corn

Creamed Peas and Corn
Ingredients
    1 large shallot (or 1/2 a small onion)
    1/2 red bell pepper
    2 tbsp all-purpose flour
    2 tbsp butter
    1/4 tsp mustard powder
    1/2 to 2 cups of milk
    1/2 tsp salt
    1/8 tsp pepper
    1 1/2 cup peas (frozen)
    1 1/2 cup corn (drained)
    4 tbsp grated parmesan
    pinch nutmeg
Directions
    Mince the shallot and bell pepper. Mix the flour with the mustard powder.

    Heat the butter and cook the shallot and pepper for 4 minutes. Add the flour, stir well and cook for 2 minutes. Pour in half a cup of milk and stir well. Bit by bit, you pour in milk until you have a consistency you like. Not too thin!

    Simmer the sauce for a minute or two. Season it with 1/2 a tsp salt, a pinch of nutmeg to taste and about 1/8 tsp pepper. Stir in the peas and corn and let it simmer until everything is bubbly hot. Stir in the grated Parmesan.
Meal type: side dish
Servings: 4
Copyright: © kayotickitchen.com

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    27 Comments »

    1. 1

      Yum! Two of my favorite vegetables! I love the lamb bowl, too. So cute!

      Alison on Dec 20, 2010 @ 11:13 am Reply
    2. 2

      Great recipe! I’d love this as a side dish :)

      Katrina on Dec 20, 2010 @ 1:45 pm Reply
    3. 3

      That looks a lot like Maque choux, add some bacon and it’s all good.

      arrisje on Dec 20, 2010 @ 2:59 pm Reply
    4. 4

      Oh, and I definitely want to reach through my screen and steal a bite. Beautiful first photo.

      Lori on Dec 20, 2010 @ 3:00 pm Reply
    5. 5

      @arrisje:

      Had to look it up. Never heard of that dish before but, oh my, the kid is gonna love it!

      Kay on Dec 20, 2010 @ 3:02 pm Reply
    6. 6

      @ Kay. Here is that recipe for Maque Choux:
      4 slices thick-sliced and diced bacon, 3⁄4 cup diced red bell pepper, 1⁄2 cup diced onion, 1⁄4     cup dry bourbon, 4     cups corn, 1 cup half and half cream, 1 tsp. hot sauce, salt and black pepper to taste, 1⁄2 cup thinly sliced green onions.

      Saute bacon over medium heat. Pour off grease but 1 tbsp, add the bell pepper and onions cook until soft. Add the bourbon to deglaze the skillet, Stir in corn, half and half cream and hot sauce. Simmer until thikened. Add salt and pepper to taste and sprinkle with the green onions.
      Eet smakenlijk ;)

      arrisje on Dec 21, 2010 @ 6:35 am Reply
    7. 7

      I’m from poland – and here we mix peas with carrot – it’s delicious

      kasia on Dec 21, 2010 @ 4:00 pm Reply
    8. 8

      This looks awesome, and I’m definitely not a fan of peas!

      Shannon on Dec 22, 2010 @ 3:53 am Reply
    9. 9

      Kay, I laughed out loud when you mentioned the “Three P’s”.  My son was the same way!  His birthday always consisted of pancakes for breakfast, pasta for lunch, and pizza for dinner.  At 22, he’s improved… a little!

      PatW on Dec 24, 2010 @ 3:37 pm Reply
      1. @patw And I even forgot to mention ‘patat’ (Dutch for French fries). Sigh :)

        Kay on Dec 27, 2010 @ 5:48 pm Reply
    10. 10

      Hello, Kay:
       
      Thank you for posting this!  I am taking a double batch to my family’s Christmas dinner (I added some bacon) — the kid’s table thanks you!
       
      CEM

      CEMcraigers on Dec 25, 2010 @ 8:42 pm Reply
    11. 11

      thnakkkkkkkkkkkkkkkkkkk youuuuuuuuuuuuuuuuuuu

      nurcorn,bardakta mısır on Dec 29, 2010 @ 11:24 pm Reply
    12. 12

      whoa!  I would never ever know that there’s no cream in this!  It looks downright luscious.

      Joanne on Jan 6, 2011 @ 1:44 am Reply
    13. 13

      This would easily be my favorite dish too<3

      Eva on Jan 6, 2011 @ 2:11 am Reply
    14. 14

      This looks delicious and I can’t wait to make it! Just wanted to know if it’s a big issue if I don’t use the mustard powder or if there’s any substitute of it. I can’t find it it my country. Greetings.

      Andrea on Feb 12, 2011 @ 2:32 am Reply
    15. 15

      @Andrea:

      Just leave it out or add a tiny bit of regular mustard to taste afterwards!

      Kay on Feb 12, 2011 @ 10:33 am Reply
    16. 16

      Kay, would it be okay to use fat free milk?  That’s what we usually have on hand…or will it not be creamy enough?

      Staci (ClickandCookRecipes) on May 13, 2011 @ 10:20 pm Reply
      1. @ Staci:

        Must admit that I never use completely fat free milk, so have no idea what that will do to the flavor. But with low fat milk it still comes out wellQ

        Kay on May 14, 2011 @ 7:27 am Reply
    17. 17

      Kay,

      It’s ok to use frozen corn instead of canned, yes?  

      Thanks so much for posting this recipe, methinks my wife will love it!  I found it via YummySoup… 

      :)

      w

      Walter on May 17, 2011 @ 5:22 pm Reply
    18. 18

      I was in search for heart warming super comfort food and this was just perfect!
      I didn’t have mustard powder so I used a bit of curry powder and that was very nice anyway!

      Kay, living in Holland, where did you find mustard powder? I couldn’t…
      Turkish stores? 

      Little Red Frog on Nov 1, 2011 @ 1:49 pm Reply
    19. 19

      Sounds delicious – I would have liked to pin it to refer back to but I couldn’t :-(

      Best,
      Terry

      Terry on May 10, 2012 @ 3:59 pm Reply
      1. There is a pin it button right below each posting. Just tried it myself and it works like a charm :)

        Kay on May 10, 2012 @ 4:01 pm Reply
    20. 20

      Perfect!  I looked for it this morning, but must have skipped right past it.  (We’ll chalk it up to not-enough-caffeine-to-be-typing-coherently-yet!)  Thank you!

      Terry on May 10, 2012 @ 6:21 pm Reply
      1. Tell me about it… I have seriously considered getting a coffee IV today :)

        Kay on May 10, 2012 @ 6:24 pm Reply
    21. 21

      We are kindred spirits!  I definitely need my daily infusion, especially after an early morning run. Otherwise, I’m a zombie by midafternoon.  Thanks again – I’m excited to try this recipe and the creamed potatoes (which was how I found the creamed corn/peas recipe.)

      Terry on May 10, 2012 @ 6:29 pm Reply
    22. 22

      this looks sooo good! i love the bowl you have the food in ~!!!
       

      jane on May 27, 2013 @ 5:55 pm Reply
    23. 23

      Hi 
        i am from india and this recipe is simply awesome. Just 1 doubt…….
       how many people does it serve??
      Lovely presentation.
       

      Shivnath Badri on Aug 9, 2013 @ 4:22 pm Reply

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