Kevin Gillespie's Creamless Creamed Corn with Mushrooms and Lemon

September 12, 2012

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
In This Recipe


  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.

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