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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.

Reviews (1)

  • jeweles95 29 Aug, 2014

    A delicious but simple recipe. The fresher the corn, the better it tastes. If you want it even more creamy, you can use an immersion blender to puree part of it, but I like it as written.

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