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Sweet Creamed Corn

Serves: 8
Hands On Time: 
Total Time: 


4 tablespoons unsalted butter
1 yellow onion, diced
1 large jalapeño, seeded and minced
2 tablespoons minced garlic
1 sprig fresh thyme
8 large ears yellow corn, kernels cut off the cob, or 8 cups thawed frozen corn
1 1/4 cup heavy cream
Kosher salt and black pepper


In a large skillet, melt the butter over medium heat. When the butter is foamy, add the onions and cook, stirring frequently, until soft and translucent, 5 to 7 minutes.

Add the jalapeño, garlic and thyme, and continue to cook, stirring frequently, until the garlic is fragrant and golden, about 2 minutes.

Add the corn, and continue to cook until the corn is softened and slightly translucent. Add the cream and bring to a simmer. Continue to simmer until the cream has barely thickened, about 10 minutes. Remove from the heat and discard the thyme.

Transfer half of the corn mixture to a blender and puree until smooth. Return the pureed corn to the skillet with the remaining corn. Season to taste with salt and pepper. Serve.

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