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Creamed Corn
from Chef Michael Rossi


8 ears - Fresh Corn, Yellow or white on the Cobb, husks removed and cleaned of silk (Frozen Corn on the Cobb can be substituted
8 ounces - Heavy Cream
1 each - Yellow Onion (small diced)
1 each - Celery (small diced)
1 each - Carrot, small, peeled and diced
1 ounce - Extra Virgin Olive Oil
to taste - Salt and Pepper


  • Divide the corn in half, cutting the kernels off of four of the ears and grating the other four ears.

  • In a medium saucepot, add the olive oil and sauté the onion, carrot and celery for 2 minutes over medium heat.

  • Add the corn kernels and sauté for another minute.

  • Next add the grated corn puree and heavy cream and allow to reduce until mixture thickens, about 7-10 minutes.

  • Adjust seasoning with salt and pepper.

Serves 6

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