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Southern Creamed Corn

Yields1 ServingPrep Time15 minsCook Time30 minsTotal Time45 mins

EQUIPMENT
 Bundt Cake Pan (Optional)
INGREDIENTS
 4 cps. Fresh Corn
 1 ea. Sweet Onion
 1/2 cp. Evaporated Milk
 1/2 cp. Coconut Milk
 1/2 cp. Heavy Creavm
 1 cp. Asiago Shredded Cheese
 1 tbsp. Minced Garlic
 2 tbsp. All Purpose Flour
 1/4 cp. Sugar
 1 tsp. Black Pepper
 1/2 tsp. Himalayan Salt
 1/2 tsp. Garlic Powder
 1/2 tsp. Garlic Powder
 1/2 tsp. Paprika
 1/4 tsp. Ground Cumin
INSTRUCTIONS
1

Begin by prepping your fresh corn on the cob; Using a Bundt pan, place the corn onto the center partition and carefully trace a sharp knife down the cob (the corn and its milk should fall into the pan)

2

Ina nonstick or cast-iron pan, warm olive oil over medium heat and slowly sift in the flour. Continuously whisk until flour begins to thicken.

3

Add diced onion and cook into the roux until translucent

4

Add the "de-cobbed" corn to the roux mixture and reduce heat to medium low. Milk should begin to release from the corn. Allow to cook for 5 minutes.

5

Add the rest of the dry seasonings and continue to stir until combine. Add additional salt and pepper to taste

6

Add coconut milk, evaporated milk, and heavy cream into the corn mixture, stirring carefully.

7

Lastly, add your Asiago Cheese and remove from heat, stirring until well incorporated. Serve warm and enjoy!

NOTES
8

This recipe will settle/thicken after cooking, adjust accordingly.