This crazy good cream corn recipe is going to be the hit at your next family feast. I also make it to use as a sauce component for dishes like the Red Chile Pork Tenderloin. The sweet corn just makes that dish pop.
Did I mention it’s also super easy to make? I don’t even use fresh corn… because who even has fresh corn on the holidays? So grab a few bags of frozen sweet corn, birdseye, or something equivalent. The store brands are not very good and are what give frozen foods a bad name.
Craving the buttery sweet corn yet?
Mince up half of a small onion and sweet that off in a small pot with some butter and salt. You don’t want to caramelize it here, you just want to slowly bring out the sweetness of the onion. Since you minced these pretty small it won’t take more than a few minutes either.
Now add the frozen corn straight from the freezer and a touch of water. Cook this until the corn is completely soft. Wondering where the cream comes in? It doesn’t! The creaminess of this dish comes from the corn itself. You are going to take about a quarter of the corn mixture and toss it into the blender and puree it for a few minutes. You want to go longer than you think to help it break down the skins.
Now add it back to the corn and stir. Taste for seasoning, which it will need. And then add in the rest of the butter. Stir and then do one of two things.
Add a touch of water to thin it down to your personal preference or puree some more of the corn for a creamier texture.Print