My Recipe Box

Creamed Corn with Shallots


Serves 4

  • by from Fine Cooking
    Issue 118

Forget canned or frozen creamed corn. Once you try this version, made with fresh corn, shallots, butter, and cream, you’ll never go back. Remove as much of the flavorful corn “milk” from the cob as possible for the best flavor.

  • 5 ears fresh corn
  • 1 Tbs. unsalted butter
  • 1/4 cup minced shallots
  • 1/2 cup heavy cream
  • Kosher salt
  • 1/8 tsp. freshly grated nutmeg
  • Freshly ground black pepper

Slice the kernels from the corn to yield 3 cups (don’t cut too deeply; you want only the tender tips of the kernels). Put the kernels in a medium bowl and reserve the cobs. Working with one cob at a time, stand it on its end in the bowl and scrape the back of the knife down the sides to release the corn “milk.”

Melt the butter in a 10-inch nonstick skillet over medium-high heat. Add the shallots and cook, stirring, until softened, 1 minute. Add the corn, cream, and 1/2 tsp. salt and simmer gently, stirring often, until the cream has thickened, about 4 minutes. Stir in the nutmeg, season to taste with salt and pepper, and serve immediately.

nutrition information (per serving):
Calories (kcal): 240, Fat (kcal): 15, Fat Calories (g): 130, Saturated Fat (g): 9, Protein (g): 4, Monounsaturated Fat (g): 4, Carbohydrates (mg): 27, Polyunsaturated Fat (mg): 1, Sodium (g): 150, Cholesterol (g): 50, Fiber (g): 3,

Photo: Scott Phillips


This side-dish is just delicious! Flavorful & so easy to prepare!

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