It might be more accurate to call this “corn infused with light cream”, but regardless of the name it is a wonderfully savory dish with bits of onion and herb.
I’m trying to stretch summer, so even though the first apples are available, the last of the corn is more appealing. My mother used to make a very rich version of this for Thanksgiving with late-summer corn from the freezer. The rest of the year, at my father’s request, we had that smashed-kernel, sweet mess from a can, which I think was comfort food for him, and she would cluck that dumping food from a can into a saucepan is not cooking.
My version is not as thick as hers, no sauce of heavy cream and possibly thickened with something; I never wrote down her recipe and mine is based on memory. But the flavors are right and in this version they are the stars, especially when fresh corn cut from the cob is used.
Ella’s Lighter Creamed Corn
2 TB/1 ounce unsalted butter
1 small white onion, cut in a small dice
Kernels cut from 6 ears of corn (about 3 cups)
1/2 cup/4 ounces light cream
1 TB finely-chopped basil
salt and pepper to taste
In a 2-quart or larger saucepan over low-medium heat, melt the butter until the foaming subsides. Add the diced onion and cook briefly, a minute or so, not letting it brown at all.
Add the corn and cook until the corn is hot, several minutes.
Add the cream and bring to a boil. Reduce heat slightly and simmer, stirring from time to time, until reduced.
Stir in the basil and salt and pepper to taste. Remove from heat and let stand 5 minutes before serving.
Garnish with more basil, if desired.
Serves 4
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