Monday, September 16, 2013

Fresh Creamed Corn

There are endless reasons why I love summer, many of them come in the form of summer foods.  This year a friend and I decided to grow a garden together.   Of course we had to plant corn.  There is nothing like corn on the cob, fresh from the garden.  After we'd eaten all the corn on the cob we could, I decided to try my hand at creamed corn.  I will have to say, it was delicious.  Fresh, creamy, and well, perfect.  Really put the canned creamed corn to shame. 

Creamed Corn

serves 4


8 ears corn, husks and silk removed 
1 tablespoon butter  
1 small onion, finely chopped (1/2 cup) 
1/2 cup heavy cream (I used half and half because that is what I had on hand)
1 teaspoon sugar 
Coarse salt and ground pepper


  1. Remove kernels: Cut off tip of each cob; stand in a wide shallow bowl. With a sharp knife, slice downward to remove kernels.
  2. Stand each cob over another wide shallow bowl. With the edge of a soup spoon, scrape downward to remove pulp.
  3. In a medium saucepan, melt butter over medium heat. Add onion, and cook, stirring frequently, until softened, 2 to 3 minutes. Add corn kernels, pulp, and 3/4 cup water. Bring to a boil. Reduce to a simmer; cover, and cook, until corn is tender, 10 to 15 minutes.
  4. Add cream and sugar; simmer, uncovered, until cream has thickened, 4 to 6 minutes. Season with salt and pepper. Serve.

adapted from Martha Stewart

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