No-Cream Creamed Corn

Serves 8

Cream-style or creamed corn doesn’t usually contain dairy, even in canned versions. Instead, the milky juice from fresh kernels is scraped from the cobs to thicken into a creamy sauce. This version enhances the “creamed” cooking process by using puréed corn as a base.

8 cups fresh (from 8 large ears) or frozen, thawed corn kernels, divided
3 Tbs. olive oil
2 medium leeks, white parts thinly sliced (2 cups)
1 tsp. salt
¼ cup fresh dill fronds, chopped

1. Purée 3 cups corn kernels with 2 cups water until smooth. Strain mixture through sieve. Discard solids.

2. Heat oil in large skillet over medium heat, add leeks and salt, and sauté 1 minute. Add remaining 5 cups corn, and sauté 2 minutes more.

3. Add corn purée to corn-leek mixture, and bring to a boil. Reduce heat to low, and simmer 15 minutes, stirring often. Mixture should be thick and creamy. Remove from heat, and stir in dill. Season with salt and pepper, if desired.

July/August 2010 p.54