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Creamed Corn


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Creamed Corn


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Creamed Corn

I learned this recipe from Mike at Mike's Bistro, so simple a little messy to make, but so creamy and delicious you won't believe there is no cream.


  • Prep Time : 5 minutes min
  • Cook Time : 5 minutes min
  • Ready Time : 10 min


4 s


  • 4 ears fresh corn on the cob
  • 1 tbsp. oil
  • 1 tbsp. white wine or stock
  • Salt and pepper to taste



1 Slice off the tips of the corn kernels with a sharp knife and set aside. Then using a large spoon, scrape the corn flesh off the cob into a bowl it will be mushy and watery.
2 Heat pan with oil over medium heat (or you can use the pan drippings after cooking meat).
3 Add the corn mush to thep an and saute about two minutes. Add the wine and cook another minute, add salt and pepper to taste and stir in the corn tips. If it dries out just add a bit more wine or stock.
4 Serve with a crispy seared steak.

Special instructions

I learned this recipe from Mike at Mike’s Bistro, so simple a little messy to make, but so creamy and delicious you won’t believe there is no cream.

About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




4 Responses to Creamed Corn

  1. I love creamy corn

  2. avatar says: rebecca_0

    Great corn without all the fat

  3. avatar says: libarab

    Can you use tinned corn instead?

    • I don’t think it will work for this recipe, sorry, I know it would be easier, but I think the way you scrape the kernels off the cob is what makes it creamy.

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