Creamed corn with shallots

fine cooking magazine

Yield: 1 serving
Community Recipe from


  • side dish


  1. 5 ears fresh corn
  2. 1 Tbs. unsalted butter
  3. 1/4 cup minced shallots
  4. 1/2 cup heavy cream
  5. Kosher salt
  6. 1/8 tsp. freshly grated nutmeg
  7. Freshly ground black pepper
  8. Slice the kernels from the corn to yield 3 cups (don’t cut too deeply; you want only the tender tips of the kernels). Put the kernels in a medium bowl and reserve the cobs. Working with one cob at a time, stand it on its end in the bowl and scrape the back of the knife down the sides to release the corn “milk.”

  9. Melt the butter in a 10-inch nonstick skillet over medium-high heat. Add the shallots and cook, stirring, until softened, 1 minute. Add the corn, cream, and 1/2 tsp. salt and simmer gently, stirring often, until the cream has thickened, about 4 minutes. Stir in the nutmeg, season to taste with salt and pepper, and serve immediately.

  10. nutrition information (per serving):
  11. Calories (kcal): 240; Fat (g): 15; Fat Calories (kcal): 130; Saturated Fat (g): 9; Protein (g): 4; Monounsaturated Fat (g): 4; Carbohydrates (g): 27; Polyunsaturated Fat (g): 1; Sodium (mg): 150; Cholesterol (mg): 50; Fiber (g): 3;
  12. photo: Scott Phillips
  13. From Fine Cooking 118 , pp. 48
  14. July 5, 2012
January 2013

This recipe is a personal recipe added by batesballard22 and has not been tested or endorsed by MyRecipes.

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