Classic Creamed Corn

Servings:
6

Martha's take on this classic American side dish is a winner. This easy creamed corn recipe uses fresh corn kernels which are simmered with butter and onions then finished with heavy cream.

Ingredients

  • 8 ears corn, husks and silk removed

  • 4 tablespoons unsalted butter

  • 1 onion, finely chopped (1 cup)

  • 1 ½ cups heavy cream

  • 1 teaspoon sugar

  • ½ teaspoon coarse salt

  • ¼ teaspoon freshly ground pepper

Directions

  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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