Thursday, July 19, 2012

Creamed corn: An easy, delicious side dish

I'm really not trying to post every day, but I made some creamed corn for dinner that was so delicious, I just have to share how incredibly easy it is to make from scratch. You should do it. Why get the stuff in a can when you can make your own with fresh corn from the farmer's market? So grab a few ears and try this. You won't regret it. (Sorry there's no pic of the dish itself, but it just disappeared too fast.)

And if you happen to have a roast chicken with some pan drippings, you know, just around, in your kitchen, drizzle some of the drippings on the creamed corn. You will swoon with happiness. And you'll ask whomever else is at the kitchen table with you if he or she is going to finish that, and you are going to swipe the rest of the corn. I just know it. DO IT! It's going to be great. 


  • 2 Tbsps butter
  • 1 large shallot, minced
  • corn kernels from four ears of corn
  • 1/2 cup water
  • 1/2 tsp sugar
  • 1/2 cup heavy cream (or half and half, if that's what you've got)
  • salt and pepper
  • a pinch of nutmeg (preferably freshly grated)
  • 1/4 tsp smoked paprika


  1. Melt the butter in a pot over medium heat. 
  2. Add the shallots to the butter. Cook them until they are soft and slightly browned. 
  3. Add the corn kernels to the shallots and the butter. Stir and add the water and the sugar to the corn. Let it cook for about 7-10 minutes. (The corn should be cooked, but it's nice if it still has a little crunch.)
  4. Add the cream and let it cook with the corn for 3-5 minutes, enough to thicken the cream. 
  5. Season with salt, pepper, nutmeg, and smoked paprika. Enjoy!    


  1. Mmmmm...this is making my belly growl! Especially with the thought of some pan drippings - mmmm....

    1. Yeah, the creamed corn was good on its own, but the pan drippings made it out of this world yummy.