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Creamed Corn

by in Sep 2010
Creamed Corn
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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.

Updated Friday, September 23rd, 2011

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