Cream Corn

Creamed corn is a classic, but we pack in extra corn flavor by making a broth from the cobs.

Print this page


6 ears of sweet corn, kerneled and cobs reserved
1/2 tsp chili flakes
1 onion, sliced thinly
4 cloves garlic, minced
1 cup white wine
1/2 cup sour cream


  1. Place the cobs in a soup pot and cover with 3 cups of water, bring to a boil, reduce to a simmer and cook for 30 minutes
  2. Remove the cobs and then reduce the water by half
  3. In a large frying pan heat a knob of butter over medium heat until foamy
  4. Add the chili flakes and fry for 30 seconds then add the onion and garlic with a hefty pinch of salt
  5. Turn the heat to low and sweat until soft
  6. Add the wine and allow to cook down until dry
  7. Add the corn and reduced cob broth and cook until the corn is bright yellow and tender
  8. With an immersion blender blitz the cooked corn into a chunky mixture
  9. Add the sour cream and let melt
  10. Taste and adjust seasoning as desired