Home  |  Previous Page

Creamed Corn
from Chef Michael Rossi

Ingredients

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

Preparation

  • 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

Copyright © 2003 - 2006 The Family Kitchen All Rights Reserved.
All trademarks and brands are property of their respective owners.
Use of this website constitutes acceptance of the Terms of Use and Privacy Policy.