Creamless 'Cream' Corn

Creamless 'Cream' Corn

Nov 28 2015


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.


  • 4 cups fresh corn kernels (I used frozen corn, as we are off season for fresh one)
  • 1/2 cup minced onion
  • 1 tablespoon olive oil
  • Salt and pepper
  • 2 cups vegetable broth


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. 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.

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....

Et Voila, Bon Appétit!

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