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Gallery Read the full recipe after the video. Recipe Summary Servings: 6 martha-stewart-cooking-school-creamed-corn-am-495-d110633-20130923.jpg
Ingredients Ingredient Checklist 8 ears corn, husks and silk removed 4 tablespoons unsalted butter 1 onion, finely chopped (1 cup) 1 1/2 cups heavy cream 1 teaspoon sugar 1/2 teaspoon coarse salt 1/4 teaspoon freshly ground pepper
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6 martha-stewart-cooking-school-creamed-corn-am-495-d110633-20130923.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
martha-stewart-cooking-school-creamed-corn-am-495-d110633-20130923.jpg
martha-stewart-cooking-school-creamed-corn-am-495-d110633-20130923.jpg
Ingredients
Ingredients
- 8 ears corn, husks and silk removed 4 tablespoons unsalted butter 1 onion, finely chopped (1 cup) 1 1/2 cups heavy cream 1 teaspoon sugar 1/2 teaspoon coarse salt 1/4 teaspoon freshly ground pepper
Directions
Remove kernels: Stand a cob of corn on a kitchen-towel-lined baking sheet. With a sharp knife, slice downward to remove kernels. Repeat with remaining ears. With the edge of a soup spoon, scrape downward to remove pulp.
In a large skillet, melt butter over medium heat. Add onion and cook, stirring frequently, until softened, 2 to 3 minutes. Add corn kernels, pulp, and 1 cup water. Bring to a boil. Reduce to a simmer; cover, and cook, stirring occasionally until corn is very tender, 20 to 25 minutes.
Add cream and sugar; simmer, uncovered, until cream has thickened, 4 to 6 minutes. Season with salt and pepper. Serve.
Reviews
Add Rating & Review
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All Reviews for Classic Creamed Corn
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Classic Creamed Corn
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
