Creamless Cream Corn

By Virginie Degryse
March 10, 2016
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Author Notes: This is one of my favorite side of all during the holidays. I love the sweetness and creaminess of this dish. I used part of the sweet corn farrotto recipe, transformed it and and came up with this. Virginie Degryse

Serves: 5

  • 4 cups fresh corn kernels
  • 1/2 cup minced onion
  • 1 tablespoon oil
  • salt and pepper
  • 2 cups veggie stock
  1. Combine 2 cups of corn, onion, oil, and a pinch of salt in a medium saucepan. Cook over low heat, stirring occasionally, until onion is softened and translucent, 6–7 minutes.
  2. Add 2 cups broth, increase heat to high, and bring to a boil. Reduce heat to medium-low and simmer until corn is softened and cooked through and liquid is reduced by half, 20–25 minutes. Let cool slightly.
  3. Transfer mixture to a blender and purée until smooth. Return to the pot with the other 2 cups of corn kernels and heat up for 5-7 minutes. It tastes exactly like sweet cream corn but minus the cream....

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