Creamed Fresh Corn with Sage

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  • 46 ears of fresh sweet corn (approximately 2 1/2 c.)
  • 1 1/2 c. heavy cream
  • 3 T. unsalted butter, room temperature
  • 2 T. flat leaf parsley, finely chopped
  • 1 T. fresh sage, finely chopped
  • Kosher salt and freshly ground black pepper


With a knife or corn stripper remove kernels from the corn cobs until you have approximately three cups.

In a large saucepan bring cream to a boil over medium-high heat. Add corn and return to a boil; then reduce heat to low and return to a slow boil. Stir until often and cook until cream has thickened and nicely coats the corn.

Remove pan from the heat, stir in the butter, herbs, salt and pepper.

This may be made in advance. Set aside at room-temperature partially covered. Gently re-heat before serving.