Creamed Corn with Fresh Dill
This is one of my favorite ways to serve fresh corn. It’s simple and uncomplicated. This dish is all about the natural deliciousness of creamed corn accented with fresh dill. It’s spectacular.
Summer sweet corn is just coming into its own here in New England. It’s piled high at our local farmer’s market and farm stands. For as long as I can remember, fresh corn has been one of my favorite flavors of summer. As a child, my parents were often shocked when I would eat ear after ear of fresh corn and leave the rest of dinner untouched.
This creamed corn is one of my favorite ways to serve fresh corn. I purposely refrain from adding any ingredients that will detract from the natural flavor of the corn. Instead, the kernels are simmered in cream and herbs with just a touch of honey to compliment the corn’s natural sweetness and a bit of cornstarch to thicken the cream. Add in a sprinkling of fresh dill and it sings with the flavor of summer.
I love to serve this dish with something hot off the grill. It’s flavorful enough to stand on its own while also mild enough to pair with nearly any other flavor without competing for attention on your dinner plate. It’s especially cooling when served with spicy proteins that could use a little something to temper their heat.
Creamed corn is a simple and delicious and a wonderful way to celebrate the long awaited arrival of fresh corn each summer. I love it so much that I put away pounds of fresh summer sweet corn every summer so that we can enjoy this dish as part of our Thanksgiving feast and at least a few times during the long New England winter.
As a special treat, any leftovers are scrumptious warmed up, loosened up with just a bit of cream or perhaps a spoonful of homemade Boursin cheese before tossing with fresh ribbons of fettucine pasta. The result is beautiful and absolutely delicious.
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This recipe is delicious paired with a bit of homemade Boursin Cheese and tossed over fresh pasta. I also make a fresh Corn and Tomato Salad with Basil as a delicious summer side dish. Don’t miss the Creamy Summer Squash that finds its way onto our dinner plates weekly during gardening season!
Creamed Corn
Every type of corn has a different level of sweetness and will yield a slightly different volume of milky liquid when removed from the cob. For that reason, you may want to add a bit more honey or cream to your creamed corn. I make mine as directed in the recipe and allow it to simmer for 5-10 minutes before tasting for sweetness and adding more honey if needed. If the consistency is a bit thicker than I would like, I simply add a bit more cream to the pan until it is just the way we like it.
Ingredients
- 4-6 ears of sweet corn husks and silks removed
- 1 Tablespoon butter
- 2 teaspoons honey
- 1 Tablespoon cornstarch
- 8 ounces heavy cream
- 1 Tablespoon fresh dill minced
- 1 teaspoon fresh thyme minced
- salt and pepper
Instructions
- Place an ear of corn on its end in a large bowl or pan to collect the corn and liquid. Using a sharp paring knife, carefully remove the kernels from an ear of corn by sliding the blade along the cob. A sharp blade will naturally follow the contour of the cob and remove the kernels cleanly. Turn the knife over to use the back of the blade to scrape against the cob to remove the milky white substance left behind by the kernels. Repeat with all of the ears.
- Place a large skillet over medium-low heat. When the skillet is warm, add the butter and swirl to coat the bottom surface of the pan. Add the corn and sauté for 3-5 minutes.
- Meanwhile, combine the honey, cornstarch, and cream in a bowl or measuring cup. Whisk to combine. Add this mixture to the skillet with the corn. Add the fresh herbs and a bit of salt and pepper. Stir to combine.
- Bring the mixture to a simmer. Reduce the heat to low and simmer gently for 10-15 minutes, stirring occasionally. Additional honey can be added to suit your taste. More cream can be added if needed to achieve the desired consistency. Taste for seasoning and serve.