Creamed Corn
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6ears fresh corn
- 2tablespoons butter
- Sliver of garlic
- Sea salt
- ¾cup milk
- ¼cup heavy cream
- Fresh sage leaves or chopped parsley, for garnish
Nutritional analysis per serving (4 servings)
262 calories; 15 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 3 grams dietary fiber; 12 grams sugars; 7 grams protein; 514 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Scrape corn kernels from cobs, running knife edge along cobs to squeeze out juices. (If the corn is not very fresh, then blanch in boiling water for 2 to 3 minutes before scraping kernels from cobs.)
- Step 2
Place a medium saucepan over medium heat. Drop in butter and melt until foamy. Add corn, garlic and juices. Season with salt and cook until kernels become tender. Pour in milk and simmer until milk is almost gone. Pour in cream and simmer for 5 minutes. Taste and adjust seasoning. Serve.
Private Notes
Comments
I made this for Thanksgiving using frozen corn. I wanted it creamier, so I put 3/4 of the mixture into the blender when the cream had reduced about 50% of the way. I then added everything back into the pot and heated again for the rest of the cream to reduce. My dad liked it so much that I made him a double recipe with fresh corn before heading home.
The fresh corn is slightly better, but frozen works really well in a pinch. I didn't need the herb garnish because it's so good without!
The juices are from the de-kerneled corn cobs after scraping them down.
Cooked this for Christmas dinner as one of several sides. For 6 adults, I used two bags of frozen white-and-gold baby corn (thawed) & doubled other ingredients. Prepared the dish early in the day, except for adding the cream; glad I did because it took about 15 minutes to simmer off the milk. Once the milk was almost gone, I cooled and refrigerated the corn. Then reheated a few minutes before serving and completed with the cream. Wonderfully delicious and easy.
I slivered a whole clove of garlic (because I love garlic) and added it to the butter while it was heating up. Smelled delicious, added just enough garlicky flavor to the corn. Also took someone else's advice and blended up some of the corn with my immersion blender to make this creamier. Turned out fantastic!
a little runny but good
This is good as is but also great recipe to riff on. Added some chopped red pepper when frying the garlic for color and before reducing to far added some Jonah crab and transfered to casserole. Topped with crushed ritz crackers mixed with melted butter and then browned in the oven.