Creamed Corn with Smoked Butter

Cook Time 50 minutes

Servings 4-6


2 tbsp extra virgin olive oil

1 onion, finely chopped

1 garlic clove, chopped

2cm piece ginger

5 corn cobs or 700g frozen corn kernels

500ml(2 cups) chicken stock

80ml (⅓ cup) thickened cream

1 lime, zested and juiced

1 small handful freshly grated parmesan, to serve (optional)

For the smoked butter

150 g unsalted butter

1 tbsp Chopped chipotle in adobo sauce (including sauce) (alternatively, use 1 teaspoon smoked paprika)

Salt & pepper

The first time I had creamed corn like this was at a steakhouse in New York as a delicious side with meat and the rest of the trimmings. Lately I’ve been having this sexy side with barbecued seafood or just-grilled fish. You could transform your creamed corn into a chowder-like soup by simply upping the quantity of stock.


Heat the olive oil in a large sauté pan over medium heat and add the onion, garlic, ginger and a pinch of salt. Sauté for 8–10 minutes until the onion is softened with a little colour.

Peel the husks and silks away from the corn. Cut off the kernels, sliding the knife close to and along the corn cob.

Add the corn kernels to the dish and coat in the onion mixture before adding the stock. Turn the heat up and bring to the boil, then reduce the heat to low and cook, partially covered with the lid, for 35–40 minutes until most of the liquid has evaporated and the corn is tender.

Add the thickened cream to the pan and cook for a further 5 minutes.

In the meantime, to make the smoked butter, melt the butter in a small saucepan over medium heat until foamy. Continue to cook for 1–3 minutes until the bubbles subside, the milk solids start to turn golden and there is a wonderful nutty aroma. Remove from the heat and add the chipotle in adobo (or paprika) and a pinch of salt.

Ladle one-third of the corn mixture into a blender and blend until smooth, then pour back into the pan. Alternatively, use a hand-held blender and pulse five or six times to partially puree. Add the lime juice and a pinch of pepper and mix through.

Place the creamed corn in a serving bowl and pour over the smoked butter. Serve with the lime zest and parmesan (if using).

Slow Cooker Method

Follow steps 1 and 2, then pour the onion mixture into the slow cooker and add the corn kernels. Coat the corn in the onion mixture and pour in the stock. Cover and cook on high for 2 ½ –3 hours or on low for 4 ½ –5 hours.

Add the thickened cream to the corn mixture and cook, uncovered, on high for a further 20 minutes.

Follow steps 5, 6 and 7.


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