Creamed Corn

Easy, Moderate, Complex

Yield: 3 servings


  • 3 cobs of corn
  • 1 cup 35% cream 250 ml)
  • 1 big nub of butter
  • A pinch of coarse salt
  • A grinding of cracked black pepper


  1. Husk the corn cobs and slice the kernels off the cobs and place into a medium saucepan.
  2. Add the cream and bring to a boil, turn down to a simmer and let it cook and reduce till the liquid is thicker, the corn is plumped up and the volume of liquid is reduced by about half. About 10 minutes.
  3. Take it off the heat. Stir in a good nub of butter, add some coarse salt and pepper to taste. The finished result will still be a little firm to the tooth but sweet and creamy, as well.