Creamed Corn

Nothing says summer more than fresh, sweet corn. I love cooking with corn but leave the shucking for my husband. When I offer to make this creamed corn recipe he is more than willing to take on the shucking task. . . and the cleanup. The combination of shallots, corn, cream and fresh dill is lovely and a perfect side dish for everything from grilled ribeyes to fried chicken.

"Sex is good, but not as good as fresh sweet corn."

Garrison Keillor


1 - Shuck four or five ears of summer corn making sure to remove the corn silk fully.

2 - Finely chop two shallots and sautee in a tablespoon of olive oil until translucent.

3 - With a sharp knife, cut off the kernels of corn. Add these to the pan of shallots.

4 - Take the back side of your knife and remove the "milk" from the rest of the cobb. This is the sweetest part of the corn and will add creaminess to your dish.

5 - Add 1 Cup of heavy cream to the pan and simmer for 3-5 minutes until bubbly.

6 - Add 1/2 Cup of freshly chopped dill, a pinch of kosher salt and combine.

7 - Yum - serve with just-picked garden tomatoes or fried green tomatoes.


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