Easy Delicious Creamed Corn

With corn season in full swing and markets abound with 10 for $1 sales, I quickly found my fridge full of fresh and wonderfully sweet ears of corn. Corn on the cob is always a summer family favorite, but the enjoyment of fresh corn shouldn’t just be limited to this. Fresh corn is a great addition to many recipes and in some instances it stands out as the dish’s shining star as is the case with creamed corn.

Decidedly straightforward and quick to prepare, this creamed corn is absolutely delightful in its simplicity and clean flavors. I chose this particular recipe by Martha Stewart strictly for its ease of preparation and limited use of ingredients. I wanted my bounty of fresh corn to stand out and be the focus of the dish and this recipe gives you just that. Without a doubt, with every spoonful you know that corn is the main attraction here.

Nothing compares to the sweetness of fresh corn and when paired with cream, it quickly and easily becomes luxurious fare. An easy summer favorite and can be served as a side dish to any meal, grilled or otherwise!

Creamed Corn

Adapted from Martha Stewart

Serves 4


8 ears corn, husks and silk removed
1 tablespoon butter
2 small shallots, finely chopped (about 1/2 cup)
1/2 cup heavy cream
1 teaspoon sugar
Salt and fresh ground pepper to taste


To remove kernels, begin by placing a smaller bowl upside down in a larger bowl. This gives you something to stand your cob on while give you room to remove the kernels. Cut off tip of each fresh cob and stand in a the middle of the overturned bowl. With a sharp knife, slice downward to remove kernels. Stand each cob over another wide shallow bowl. With the edge of a soup spoon, scrape downward to remove pulp.

In a medium saucepan, melt butter over medium heat. Add shallots, 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. Add cream and sugar; simmer, uncovered, until cream has thickened, 4 to 6 minutes. Season with salt and pepper. Serve.


~ by tastydesu on September 10, 2010.

One Response to “Easy Delicious Creamed Corn”

  1. […] corn that this recipe calls for, I decided to make use of more fresh corn and made another batch of fresh creamed corn and used that in lieu of canned product. The cornbread came out beautifully and I found that recipe […]

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