Creamed Corn

This is one of the side dishes Sara Moulton recommended with the previous Oven Fried Chicken. We used frozen corn because we could not get any fresh corn from our local grocery stores. If you do the same, you will need to defrost the frozen corn before making this recipe. Otherwise, the corn may make a too-watery dish. This recipe only requires six ingredients (plus salt and pepper). Here is the link.

This dish has great flavor. The corn is slightly sweet, and the basil adds just the right touch. Enjoy!


8 to 10 ears fresh corn
3 tablespoons unsalted butter
1 small onion, finely chopped (about 1/2 cup)
4 scallions (white and light green parts) finely chopped (about 1/2 cup)
2 tablespoons rinsed, dried, and shredded fresh basil
1 tablespoon fresh lemon juice
Kosher salt and freshly milled black pepper


Cut the corn kernels from the cobs (you should have about 6 cups). Transfer 2 cups to a blender and puree until very smooth. Press the mixture through a strainer into a bowl; reserve the puree.

Melt the butter in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, until softened, about 8 minutes.

Add the whole corn kernels and cook 3 minutes. Add 1/2 cup water, bring to a simmer, and cook for 3 minutes. Stir in the corn puree and scallions and simmer 2 minutes more. Add the basil, lemon juice and salt and pepper to taste.

Makes 4 Servings.

Prep time: 20 minutes
Total time: 25 minutes



Oven fried chicken and creamed corn

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