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?
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.
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.