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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.
March 13, 2020
Summer Creamed Corn
Ingredients
- 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
Directions
- Cut corn kernels from cob using a sharp knife. There should be about 4 cups.
- 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