Summer Creamed Corn

Summer is the best time for corn! If you’re tired of ho-hum corn on the cob, try something new. This recipe’s natural sweetness is rounded out by rich cream and white wine.


Yield: Makes about 4 cups.

Summer Creamed Corn


  • 8 cobs of corn, husked
  • 1 tbsp canola oil
  • ⅓ cup diced shallot
  • 3 cloves garlic, finely chopped
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • ½ cup white wine
  • 1 cup whipping cream
  • ½ tsp salt
  • ½ cup chopped fresh Italian parsley


  1. Cut corn kernels from cob using a sharp knife. There should be about 4 cups.
  2. Heat oil in a medium frypan over medium-low heat. Sauté shallots until softened, about 1 – 2 minutes. Add garlic, thyme and bay leaves; sauté for 30 seconds. Stir in white wine, loosening any browned bits, and bring to a simmer for 1 minute. Add corn kernels and cream. Bring to a simmer; cook until the liquid is mostly reduced and the corn is cooked through, about 7 – 10 minutes. Discard bay leaves and thyme. Season with salt. Stir in parsley.
Nutritional analysis per 1 cup serving: 454 calories, 28.4 g fat, 8.7 g protein, 44.5 g carbohydrate, 5 g fibre, 352 mg sodium