New This Month

Creamed Sweet Corn

We made this dish with white sweet corn, but yellow or bicolor corn would be delicious as well.

  • Servings: 4
  • Yield: Makes 5 cups

Source: Martha Stewart Living, August 2004


  • 2 tablespoons all-purpose flour
  • 1 tablespoon sugar
  • 1 1/2 teaspoons coarse salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly ground white pepper
  • 1 tablespoon unsalted butter
  • 1 small onion, cut into 1/4-inch dice
  • 4 cups fresh corn kernels (about 8 ears)
  • 1 1/2 cups heavy cream


  1. Stir together flour, sugar, salt, ginger, and white pepper in a small bowl.

  2. Melt butter in a large saucepan over medium heat; add onion, and cook, stirring occasionally, until tender, 4 to 5 minutes (do not brown). Add corn; cook, stirring, until just tender, about 2 minutes. Sprinkle with flour mixture, tossing to coat; cook 1 minute. Add cream; cook, stirring, until corn is tender and mixture is thickened, about 3 minutes.

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