The dish can be made with fresh, frozen, or canned corn, and while many recipes call for a sauce made with milk or heavy ...

Rosemary I love canned creamed corn. As a child ... and either unsweetened coconut milk instead of milk, or another milk substitute such as rice or oat milk. If you’re making the flourless ...

Food Stylist: Monica Pierini. This cobbler substitutes fresh kernels and corn milk for traditional heavy cream, adding texture to a buttery crust. Christopher Testani for The New York Times Serve ...

Add the corn and season with salt and pepper. Cook for 3 minutes, until softened. Stir in the flour and cook for 1 minute. Reduce the heat to medium and add the cream. Simmer for 2 to 3 minutes ...

I opened a can of Del Monte creamed corn and dumped the contents into a ... I also put in a three-second pour of evaporated milk to give it a creamy consistency. Don’t ask me why, but it was ...