Creamed Corn
A rich and creamy side dish made with fresh corn, heavy cream, and butter, finished with fresh chives. This classic comfort food combines both whole and puréed corn for the perfect texture.
Ingredients
- •12 ears ears corn, shucked
- •2 cups water
- •2 tablespoons unsalted butter
- •1 cup heavy cream
- •2 teaspoons all-purpose flour
- •2 tablespoons chopped fresh chives
Cooking Instructions
- 1.
Cut corn from cobs (reserve cobs) and put in a large saucepan with water, butter, 1 tsp salt, and 1/2 tsp pepper. Simmer over medium heat, uncovered, stirring occasionally, until tender, 5 to 7 minutes.
7 min
- 2.
Meanwhile, scrape cobs in a small saucepan to extract "milk." Whisk in cream and flour. Boil over medium heat, whisking constantly, 1 minute. Carefully transfer cream mixture and 2 cups corn with some of cooking liquid to a blender and purée (use caution when blending hot liquids). Stir purée into corn and simmer 5 minutes. Stir in chives; season with salt and pepper.
8 min
