Time: 20 min.
Complexity: easily
Servings: 4

Creamed corn is an American side dish, most popular in the Midwest. It consists of corn kernels simmered in a creamy sauce, which pairs beautifully with them and brings out their natural sweetness. This version of the dish uses three "creamy" ingredients: butter, heavy cream, and whole milk. This makes the corn incredibly tender and juicy. Fresh thyme and onion add a spicy flavor. Serve immediately. This side dish goes well with any meat or poultry dish.

Ingredients:

• 6 ears of yellow corn, kernels removed
• 2 tbsp (30 g) unsalted butter
• 1 medium onion, finely chopped (about 1 cup)
• 8 fresh sprigs of thyme
• 1 cup heavy cream
• 0.5 cups whole milk

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

corn, cream, milk, thyme

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Preparation:

Step 1
• In a large nonstick skillet, melt the butter over medium heat. Add the onion and thyme and sauté for about 4 minutes, or until the onion is soft and pale golden.
Step 2
• Add the corn, then the cream and milk. Bring to a boil and simmer for 3-5 minutes, or until the corn is heated through but still crisp-tender.
Step 3
• Season with salt and pepper to taste. Remove the thyme sprigs and serve immediately.

Votes: 18

Author of the recipe - Curtis Stone is a chef, food writer, and television personality.