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Categories:
sweet corn milk heavy cream unsalted butter onion kosher salt sugar freshly ground black pepper chives
Viewed: 120 - Published at: 6 years agoIngredients
- 2 (7 1/2-ounce) packages John Cope's dried sweet corn (about 4 cups)
- 5 cups whole milk
- 2 cups heavy cream
- 4 tablespoons unsalted butter
- 1/2 cup finely chopped onion (about 1/2 small onion)
- 1 tablespoon kosher salt, plus more
- 1 tablespoon sugar
- Freshly ground black pepper
- Sliced chives (for serving)
Method
- Stir corn, milk, and cream in a large bowl. Cover with plastic wrap and chill at least 4 hours or up to overnight.
- Melt butter in a large pot over medium heat. Add onion and a pinch of salt and cook, stirring often, until onion is translucent and just starting to turn golden, about 6 minutes. Add corn mixture, sugar, and 1 Tbsp. salt. Increase heat to medium-high and cook, stirring frequently, until mixture comes to a boil. Reduce heat to low and simmer, stirring occasionally, until creamed corn is thick, about 30 minutes.
- Season to taste with salt and pepper. Top with chives.
