Kevin Gillespie's Creamless Creamed Corn with Mushrooms and Lemon

By • September 12, 2012 6 Comments

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Author Notes: Corn milk, the sweet starch inside the kernels, once unleashed, is a powerful substance. As creamy as half-and-half (with much more flavor going for it), it also thickens up quickly when heated. In his creamed corn recipe, Top Chef winner Kevin Gillespie grates half the ears on a box grater, and slices off and milks the other half, then cooks it all for a few minutes, stirring till it gets thick and glossy. Adapted slightly from Food & Wine (September 2010)Genius Recipes

Serves 6

  • 6 medium dried shiitake mushroom caps
  • Boiling water
  • 10 ears fresh corn, shucked
  • 2 tablespoons extra-virgin olive oil
  • 2 medium shallots, minced
  • 1 garlic clove, minced
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper
  1. In a bowl, cover the shiitake with boiling water. Let stand for 15 minutes.
  2. Meanwhile, set a box grater in a large bowl. On the coarse side, grate 5 ears of the corn all the way to the cob. Using a serrated knife, cut the kernels from the remaining ears of corn. Using the dull side of the knife, scrape the juices from the cobs into the bowl.
  3. Drain and mince the shiitake. In a saucepan, heat the oil. Add the shallots, garlic and shiitake and cook over low heat, stirring occasionally, until very soft, about 10 minutes. Increase the heat to high and when the oil sizzles, add the corn and its juices. Cook, stirring, until the corn is thick and shiny, 3 minutes. Add the lemon zest and juice, season with salt and pepper and serve.

More Great Recipes: Corn|Vegetables|Side Dishes|Olive Oil

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Comments (6) Questions (0)


about 1 year ago ATG117

This is phenomenal, though I made i without the shitakes. I also upped the garlic and onion by a tad. I initially worried that the texture would be off because of the corn kernels, but once cooked down, it was completely declicious.


almost 2 years ago happyxbelly

Fantastic - better than your average creamed corn, it's veyr light. I made it and posted it on my blog http://happyxbelly.blogspot...

Thank you for this recipe!


over 2 years ago Kmpollock

Can it be made ahead?


over 2 years ago Ham

Being allergic to dairy amongst a family of dairy lovers, this recipe was a godsend. The mild addition of shallots, garlic, and shiitake mushrooms leaves the lovely taste of the corn intact, allowing the texture of the dish to truly shine. It wouldn't hurt to throw a few more mushroom caps in, but otherwise be sure to avoid complicating its fantastic simplicity. Quick, easy, and perfect for nearly any guest with a dietary restriction. Thank you!


almost 3 years ago Kiss My Braciola Goodbye

This will go perfectly with my fresh grilled trout tonight.
I might try adding a bit of pancetta to this dish..:)


almost 3 years ago Kristen Miglore

Kristen is the Executive Editor of Food52

Pancetta would be so good!