Zesty Creamed Corn
Zesty Creamed Corn

Do you absolutely need this in your life? No. But once you taste it you will be obsessed and will find yourself figuring out how to work it into all of your late-summer meals, especially while fresh corn is so accessible and affordable 'cause I'm sad to say guys, you really can't substitute the frozen version here and get the same stellar results. Which means that time is ticking!! So go pick some fresh corn (or at least get to the market) and soon you too will hear the happy cries of "what's in this?" as you guard the pan of it on the stovetop from pre-dinner tasters who will taste it all up before dinner has even been served!! Sweet, spicy, lightly creamy but totally cream-free, this easy-to-make Zesty Creamed Corn will definitely become one of your new favorites and remind you of how a simple side can really make the meal!! A definite addition to any Labor Day celebrations!!

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Zesty Creamed Corn

Makes 4-5 servings
You will need a blender or food processor for this.
Prep Time:  30 minutes


  • 6 ears fresh corn, kernels cut off (should be at least 3 cups worth), divided
  • 3/4 cup chicken, vegetable stock or water, divided
  • 2 tablespoons grapeseed or olive oil
  • Kosher salt
  • 1/2 cup finely chopped scallions
  • 1 jalapeño or serrano chile, seeded and minced (use less if you want to cut down on the spiciness)
  • Juice of 1 lime
  • 2 tablespoons freshly chopped parsley
  • Black pepper

The Recipe

1.  Place 1 cup of the corn and 1/2 cup of stock in a blender or food processor and puree.

2.  Heat oil in a large skillet over medium heat and when very hot add the rest of the corn and pinch of salt and sauté for 2 minutes. Add in the scallions and jalapeño and sauté for another 2 minutes. Add in the pureed corn and bring the mixture to a simmer. Cook for 2 more minutes. Then stir in the remaining stock, lime juice, parsely and a pinch of salt and pepper and cook for another minute or two.


Note:  Recipe adapted from Sara Moulton's Home-Cooking 101. I tinkered with this quite a bit. Used more corn, subbed in a jalapeño for the serrano and subbed in parsley for basil since I had some at home already.

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