We wait all year for summer just so we can make creamed corn.
Sure, classiccorn on the cobis the go-to side dish for most summer meals.
But this recipe is light on the seasoning to celebrate the natural, sweet flavor of summer corn.
Credit:Alison Miksch; Food Stylist: Melissa Gray; Prop Stylist: Christina Brockman
Learn how to make creamed corn.
It can even work on its own with a thick slice of buttered bread for added substance.
Or use it to reinvent the leftoverchicken and ricein your fridge.
Credit:Alison Miksch; Food Stylist: Melissa Gray; Prop Stylist: Christina Brockman
What jot down Of Corn Is Best For Creamed Corn?
It’s optional though and definitely not necessary if your corn has been cut fresh.
Here’s a brief recap of how it’s made.
Credit:Alison Miksch; Food Stylist: Melissa Gray; Prop Stylist: Christina Brockman
It could also be served alongside a barbecue spread, whether that’s ribs, burgers, orsmoked turkey.
Any hearty or savory main will go well with the simple yet bright nature of this corn dish.
And if you happen to have leftovers, a scoop of creamed corn will take youromeletgame to new heights.
Credit:Alison Miksch; Food Stylist: Melissa Gray; Prop Stylist: Christina Brockman
Ingredients
2Tbsp.
unsalted butter
1/4cup finely chopped yellow onion (from 1 small [6 oz.]
yellow onion)
4cups fresh corn kernels (from 8 [9-oz.]
ears) or frozen corn kernels (from 2 [10-oz.]
all-purpose flour
1 1/2cup heavy whipping cream
1Tbsp.
Add onion, and cook, stirring often, until translucent, about 2 minutes.
Add whipping cream and, if desired, honey; stir until incorporated and free of lumps.
Cook over medium, stirring often, until sauce thickens and coats corn well, 3 to 4 minutes.
Garnish with chives, and serve.
Blanched vegetables, like finely-chopped broccoli, make this is a all-in-one side.
