Creamed Corn

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Tommy Atthi/shutterstock
The Editors
6 servings
Preparation Method
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Our Creamed Corn dish is ridiculously rich and delicious. And easy. And did we mention it freezes well? It’s a perfect side recipe for any dinner or even a holiday meal.

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.

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The Almanac Chefs

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