Print This Recipe

Print
Creamed Corn

Creamed Corn

Take advantage of sweet summer corn with this classic American side dish.

Everyday Food, July/August 2006 http://www.marthastewart.com/341011/creamed-corn
4.333335
Rated
86.6667100(7)7
  • Prep Time 20 minutes
  • Total Time 35 minutes
  • Yield Serves 4

Ingredients

    • 8 ears corn, husks and silk removed
    • 1 tablespoon butter
    • 1 small onion, finely chopped (1/2 cup)
    • 1/2 cup heavy cream
    • 1 teaspoon sugar
    • Coarse salt and ground pepper

Directions

  1. Remove kernels: Cut off tip of each cob; stand in a wide shallow bowl. With a sharp knife, slice downward to remove kernels.
  2. Stand each cob over another wide shallow bowl. With the edge of a soup spoon, scrape downward to remove pulp.
  3. In a medium saucepan, melt butter over medium heat. Add onion, and cook, stirring frequently, until softened, 2 to 3 minutes. Add corn kernels, pulp, and 3/4 cup water. Bring to a boil. Reduce to a simmer; cover, and cook, until corn is tender, 10 to 15 minutes.
  4. Add cream and sugar; simmer, uncovered, until cream has thickened, 4 to 6 minutes. Season with salt and pepper. Serve.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.