Quantcast
Recipe for Creamed Corn | Almanac.com

Creamed Corn

Photo Credit
Tommy Atthi/shutterstock
Yield
6 servings
Category
Course
Preparation Method
Sources

Creamed Corn

Print Friendly and PDF

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.

Ingredients
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
Instructions

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.