Total Time: 30
Yield: 6 servings
Caution … this creamed corn dish is ridiculously rich and delicious. And easy. And did we mention it freezes well?
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- 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, 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.