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My daughter loves creamed corn, and would eat it straight from the can if allowed – so with the abundance of fresh corn this time of year, I thought I would attempt to recreate one of her favorite dishes. However, she has become accustomed to the canned kind and kindly let me know that she preferred the typical, familiar sort, straight from the can.


creamed corn

3 ears fresh corn, husked and cooked

1/4 to 1/2 cup cream

2 tablespoons unsalted butter

salt and pepper

minced chives

Cut kernels from cobs. Place in a saucepan over low heat, stirring often, until warmed through, about 5 minutes (add water as needed, to prevent corn drying out). Stir in cream and butter, and cook, stirring occasionally, about 5 minutes or until mixture reaches desired consistency. Season with salt and pepper. Sprinkle with chives.


Recipe adapted from Southern Living, June 2014



naughty creamed corn

3 tablespoons shallots, diced

2 tablespoons butter

1/4 cup white wine

1/4 cup cream cheese

1/2 cup cream

2 cups fresh corn kernels

dash of salt

Melt butter in saute pan on medium heat. Saute shallots until translucent. Deglaze pan with white wine. Add corn, cream, and cream cheese, season with salt. Reduce and serve.


Recipe adapted from The Hive