Creamed Corn Without Cream
- Total Time
- About 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4large ears of corn, husked
- 2tablespoons unsalted butter
- 2tablespoons minced shallot or red onion (optional)
- Salt to taste
- 2 to 3teaspoons minced fresh herbs such as sage, tarragon, thyme, chives (optional)
Nutritional analysis per serving (4 servings)
206 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 5 grams protein; 393 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Grate the corn on the large holes of a box grater placed over a wide bowl. If you wrap plastic wrap around the 3 other sides of the grater, the splashes will go into the bowl.
- Step 2
Melt 1 tablespoon of the butter in a medium saucepan over medium heat, and add shallots if using. Cook, stirring, until shallot is tender and fragrant, about 2 minutes, and add the corn and salt to taste. Cook for 5 minutes, stirring often, until the mixture is sweet and creamy. Taste and adjust salt. Stir in the remaining tablespoon of butter and remove from the heat. Serve hot, garnished with fresh herbs if desired.
- Advance preparation: This is best served right away.
Private Notes
Comments
Instead of using a box grater, you can use a chef's knife to cut off the kernels (but don't try to cut the kernels all the way down to the cob). Then, take the knife and scrape out the cream that remains in the cut kernels. Push the knife against the cob and slide it down, pushing as you go.
They also make special little graters just for corn that you can buy at kitchen/cooking shops.
I consider this more like "fresh corn polenta" than creamed corn, but it is delicious nonetheless. I've done this with butter, olive oil, and other fats, all with the same success.
Make sure to run a spoon or knife down the cobs after grating to get any extra "juice." It adds a lot of sweetness and flavor that is only concentrated further with cooking.
I have grated the corn as suggested but it is a bit messy. Tonight I cut the kernels off and then used a stick blender to partially purée them. I found this quicker and easier.
This was So Good! I doubled the recipe so we would have leftovers. I grated six ears and sliced off the corn from the remaining two (as others suggested). Used a small shallot and offered chives at the table. Need to up the cooking time if you double the recipe. The bits scraped from the pan bottom are the best!
This is phenomenal. One note: if I had the outdoor living space of my dreams, I'd grate my summer corn outside. If you have the outdoor living space of my dreams, you should!
This recipe is a 10/10. Make it every summer!
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