Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Creamed Sweet Corn By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 8, 2021 Print Share Share Tweet Pin Email Servings: 4 Yield: 5 cups We made this dish with white sweet corn, but yellow or bicolor corn would be delicious as well. Ingredients 2 tablespoons all-purpose flour 1 tablespoon sugar 1 ½ teaspoons coarse salt ½ teaspoon ground ginger ¼ teaspoon freshly ground white pepper 1 tablespoon unsalted butter 1 small onion, cut into ¼-inch dice 4 cups fresh corn kernels (about 8 ears) 1 ½ cups heavy cream Directions Stir together flour, sugar, salt, ginger, and white pepper in a small bowl. 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. Print