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Creamed Corn

Posted

from Side Dishes: Creative and Simple by Chef Didi Davis

Serves 4

This old-fashioned gem is simple to make and far superior in taste and texture to anything packaged. The corn is scraped from the cob, producing lots of sweet milk. To make the dish even more luxuriant, the kernels are cooked with heavy cream. Enjoy with roast chicken and ripe tomato slices.

4 large ears sweet corn, husks and silks removed
1 cup heavy or whipping cream
2 tablespoons chopped fresh sage or 2 teaspoons dried (optional)
Fine Sicilian Sea Salt
Freshly ground black pepper

Using a sharp knife, make closely spaced parallel slits down each row of kernels, slicing through the center of each kernel. Using the back of a knife, scrape the corn into a bowl to remove all the kernels and milk. You should end up with 2 to 3 cups corn and milk. Transfer to a medium saucepan and add the cream and sage, if using. Bring to a boil over medium-high heat, reduce the heat to medium and cook until thick and creamy, 20 to 30 minutes. Season with salt and pepper as needed, and serve in small bowls.

Variations:

  • Add an equal amount of diced or shredded yellow summer squash sautéed in butter and seasoned with salt and pepper.
  • To turn this dish into a sauce, add minced garlic and parsley to the finished corn. Spoon it over marinated and grilled boneless chicken breasts.

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