Caitlin Bensel
Serves 6 (serving size: about 1/2 cup)

Get your guilt-free creamed corn fix right here! When sweet corn is at its peak, it only takes a few tablespoons of cream to create this light and luscious take on summer’s best side dish. The secret to this recipe is the corn purée, which gives the finished dish its velvety texture. And since you just blend up half of the mixture, you still get the satisfying crunch from the crisp kernels. You’ll love the hint of flavor from the nutmeg—it’s a subtle addition that makes a surprising difference.

How to Make It

Step 1

Melt unsalted butter in a large skillet over medium-high; add minced sweet onion, and cook until softened, about 5 minutes. Stir in fresh corn kernels and water. Cover and cook 10 minutes.

Step 2

Transfer half of corn mixture to a blender. Remove center of blender lid; secure lid, and place a clean towel over opening. Process until smooth. Add puree to skillet; stir in heavy cream, kosher salt, pepper, and nutmeg. Cook over medium until thickened and heated through. Garnish with chopped fresh parsley.

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