Hold the Cream!  You can made a nice creamed corn without any dairy if you prefer.  The key to creaminess is the “milk” from the corn.  Whatever you do – do not add sugar to this recipe, it is amazingly simple and sweet the way it is because our corn is so sweet and flavorful. I love butter and I feel there are many health benefits to eating a high quality butter. But feel free to make it vegan or dairy free by using extra virgin olive oil or coconut oil.

1/2 cup onion, diced
2 cloves of garlic, minced
2 T butter (works well with EVOO or coconut oil too!)
4 ears fresh Underwood bi-color corn
½ cup of water
Fresh ground black pepper
Chopped fresh herb garnish – Cilantro, Parsley, Chives (optional)


In a pan over medium heat, saute the onion and garlic in butter or olive until translucent.

Meanwhile, in a large mixing bowl, hold the cob in the bowl in a vertical position and cut the top kernels off the cob with a sharp knife. After each cob has been stripped of the kernels, use a butter knife to scrape any remaining pulp and milk off the cob into the bowl.

Remove 1 cup of the corn mixture and process with ½ cup of water – this is what makes the “cream”!  Add the sautéed onion and garlic and process until smooth and return to pan. Add the remaining corn mixture and cook over medium heat for about 5 minutes, until the corn starts to get soft and the sauce thickens up a bit.

Garnish with freshly ground pepper and herbs (if using).

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