Creamed Corn

Caution … this dish is ridiculously rich and delicious. And easy. And did we mention it freezes well?


6 ears fresh corn
1 small yellow onion, finely diced (about 1 cup)
1 garlic clove, minced
1/3 cup vegetable oil
2 teaspoons kosher or sea salt
2 cups heavy cream
1/4 pound (1 stick) unsalted butter


Shuck corn. Slice kernels off cob into a bowl. Holding cob over the same bowl, use the back of a knife to scrape down cob, releasing pulpy corn bits and milky juices.

In a medium-size saucepan over medium heat, sweat onion and garlic in oil until translucent, about 5 minutes. Add corn, season with salt, and stir well. Cook about 2 minutes longer. Add cream and cook until most of cream is reduced and mixture thickens, about 15 minutes.

Stir in butter. Transfer about half of corn mixture into a food processor or blender and purée. Return purée to pan and stir well. Serve warm.

Cooking & Recipes


6 servings

Preparation Time: 

30 minutes

Start to Finish Time: 

45 minutes

Preparation Method

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