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Low-temp pasteurized milk from Mill-Kings non-GMO, no corn or soy fed Jersey, Swiss and Holstein cattle. *Please note that Mill-King milk is not supplemented with Vitamin D.
Texas Creamed Corn with Mill-King Whole Milk & Charred Scallions
Serves 4 | Ready in 20 minutes
Sweet, fresh corn simmered with rich whole milk, caramelized scallions, and a hint of smoked paprika. It’s the perfect side for grilled mains, holiday tables, or a cozy weeknight dinner.
Ingredients:
3 cups fresh Texas sweet corn kernels (from ~4 ears) or frozen
1 cup Mill-King Market & Creamery Whole Milk
2 tbsp cultured butter
2 scallions, chopped
1 garlic clove, minced
½ tsp smoked paprika
Salt & pepper to taste
Optional: 1 tsp flour or 1 tbsp cream for extra thickness
Fresh chopped chives or parsley for garnish
Instructions:
Char the Scallions:
In a dry skillet over medium-high heat, add chopped scallions and cook for 2–3 minutes until slightly blackened and softened. Add butter and garlic; sauté for 1 minute more.
Simmer the Corn:
Add corn kernels to the pan and season with salt, pepper, and smoked paprika. Pour in Mill-King whole milk and bring to a low simmer. Cook, stirring occasionally, for 8–10 minutes until the corn is tender and the milk slightly thickened.
(Optional) Thicken:
For a richer texture, stir in 1 tsp flour or 1 tbsp cream and simmer another 2–3 minutes.
Finish & Serve:
Taste and adjust seasoning. Spoon into a bowl and top with chopped herbs or an extra drizzle of melted butter.
Serving Ideas:
Pair with grilled Peeler Farms Wagyu steak, pork chops, or fried chicken
Serve alongside Lone Star greens dressed in lemon & olive oil
Spoon into roasted peppers or use as a base for shrimp & grits
Serves 4 | Ready in 20 minutes
Sweet, fresh corn simmered with rich whole milk, caramelized scallions, and a hint of smoked paprika. It’s the perfect side for grilled mains, holiday tables, or a cozy weeknight dinner.
Ingredients:
3 cups fresh Texas sweet corn kernels (from ~4 ears) or frozen
1 cup Mill-King Market & Creamery Whole Milk
2 tbsp cultured butter
2 scallions, chopped
1 garlic clove, minced
½ tsp smoked paprika
Salt & pepper to taste
Optional: 1 tsp flour or 1 tbsp cream for extra thickness
Fresh chopped chives or parsley for garnish
Instructions:
Char the Scallions:
In a dry skillet over medium-high heat, add chopped scallions and cook for 2–3 minutes until slightly blackened and softened. Add butter and garlic; sauté for 1 minute more.
Simmer the Corn:
Add corn kernels to the pan and season with salt, pepper, and smoked paprika. Pour in Mill-King whole milk and bring to a low simmer. Cook, stirring occasionally, for 8–10 minutes until the corn is tender and the milk slightly thickened.
(Optional) Thicken:
For a richer texture, stir in 1 tsp flour or 1 tbsp cream and simmer another 2–3 minutes.
Finish & Serve:
Taste and adjust seasoning. Spoon into a bowl and top with chopped herbs or an extra drizzle of melted butter.
Serving Ideas:
Pair with grilled Peeler Farms Wagyu steak, pork chops, or fried chicken
Serve alongside Lone Star greens dressed in lemon & olive oil
Spoon into roasted peppers or use as a base for shrimp & grits
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