From the kitchen
Camel Milk Creamed Corn
Fresh corn kernels simmered in camel milk and butter for a rich, simple side dish.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 4 cups fresh or frozen corn kernels
- 2 tbsp butter
- 3/4 cup pasteurized camel milk, plus 1 to 2 tbsp if needed
- 1 tbsp all-purpose flour
- 1/2 tsp fine salt
- 1/4 tsp black pepper
Method
- Melt butter in a saucepan over medium heat. Add corn and cook 5 minutes, stirring; frozen corn may need 2 minutes longer.
- Sprinkle flour over corn and stir 1 minute.
- Add milk gradually, stirring to disperse flour. Lower heat and cook gently 5 to 7 minutes until the sauce coats the corn.
- Taste and add salt and pepper.
- Serve warm; loosen with 1 tablespoon milk if it thickens while waiting.
Cook with confidence
Before you start
Before you start
Use unsweetened corn kernels. No sugar is needed unless the corn itself lacks sweetness, and even then taste before adjusting. Frozen corn does not need thawing.
Serving and keeping
Refrigerate within 2 hours for up to 4 days. Reheat to 165°F.
Gentle Final Simmer
Five to 7 minutes on low thickens the small amount of flour while keeping corn sweet and milk smooth.
Troubleshoot
- Thin: flour not cooked long enough.
- Lumpy: milk added too quickly.
- Starchy: too much flour.
- Corn tough: old fresh corn or overcooked.
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