Creamed Corn delivers a rich and comforting side dish perfect for any Southern-inspired meal.
Creamed Corn
Makes 6 to 8 Servings
Ingredients
- 12 large ears corn, shucked
- 5 tablespoons unsalted butter, divided
- ¾ cup chopped yellow onion
- 1½ teaspoons kosher salt, divided
- ¼ cup heavy whipping cream
- ¼ teaspoon ground black pepper
- 1∕8 teaspoon ground red pepper
- Garnish: sliced fresh chives, coarse-ground black pepper
Instructions
- Holding a long sharp knife at a downward angle, cut tips from corn kernels (about 8 cups). Stand each cob over a large bowl. Using the back of a spoon, scrape downward to remove pulp (about 1½ cups).
- In a 10-inch skillet, melt 3 tablespoons butter over medium heat. Add onion; reduce heat to medium-low, cover, and cook, stirring occasionally, until softened, about 15 minutes.
- Add corn kernels, pulp, and salt to onion; bring to a boil over medium-high heat. Cover, reduce heat, and simmer, stirring occasionally, until corn is tender, about 35 minutes.
- Uncover; stir in cream, ground black pepper, and red pepper. Cook, stirring occasionally, until thickened, 8 to 10 minutes. Stir in remaining 2 tablespoons butter. Garnish with chives and coarse-ground black pepper, if desired.
