Vegetable Peeler/A handy tool used for removing skins from vegetables, which can be particularly useful when preparing corn cobs.
Cutting Board/Essential kitchen item where you'll prepare and chop the ingredients including fresh corn if not using pre-shucked kernels.
Chef Knife/A versatile, sharp knife ideal for cutting vegetables like onions and peppers that might be added to creamed corn recipes.
Pot or Dutch Oven/Ideal for cooking the corn in liquid (like milk or water) with butter until it becomes tender; a sturdy pot ensures even heat distribution.
Corn Cob Cutter/A specific tool designed to remove kernels from an entire cob efficiently, though its use might be more specialized than general cooking equipment.
Hand Blender or Immersion Blender/Useful for blending and pureeing ingredients directly in the pot to achieve a smooth consistency without transferring the mixture.
Whisk/Helps incorporate butter into milk (or cream) effectively while making the base of the creamed corn, ensuring it's well mixed and aerated.
Stirrer or Wooden Spoon/Essential for stirring ingredients together during cooking to prevent sticking and burning.
Ladle/Useful for serving out the finished creamed corn into bowls without spilling.
Measuring Cups/Necessary for measuring precise amounts of liquid components like milk, water, or butter to maintain the correct ratios in your recipe.
12 ears corn, shucked
2 cups water
2 tablespoons unsalted butter
1 cup heavy cream
2 teaspoons all-purpose flour
2 tablespoons chopped fresh chives
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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