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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Perfect! I use 6-8 ears of corn as my family devours this dish! So yummy!
This side-dish is just delicious! Flavorful & so easy to prepare!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.