Creamed Corn

  • Servings: 6
Creamed Corn

Source: Martha Stewart's Cooking School


  • 8 ears corn, husks and silk removed
  • 4 tablespoons unsalted butter
  • 1 onion, finely chopped (1 cup)
  • 1 1/2 cups heavy cream
  • 1 teaspoon sugar
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper


  1. Remove kernels: Stand a cob of corn on a kitchen-towel-lined baking sheet. With a sharp knife, slice downward to remove kernels. Repeat with remaining ears. With the edge of a soup spoon, scrape downward to remove pulp.

  2. In a large skillet, melt butter over medium heat. Add onion and cook, stirring frequently, until softened, 2 to 3 minutes. Add corn kernels, pulp, and 1 cup water. Bring to a boil. Reduce to a simmer; cover, and cook, stirring occasionally until corn is very tender, 20 to 25 minutes.

  3. Add cream and sugar; simmer, uncovered, until cream has thickened, 4 to 6 minutes. Season with salt and pepper. Serve.


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