Brown Butter Creamed Corn

Our take on classic creamed corn, cooked in brown butter and reduced cream for an oh-so-indulgent (and delicious) summer side.

4

Servings

10 Mins

Prep Time

35 Mins

Cook Time

Cooking Steps

Hide Videos

1. Add the Butter to a Preheated Pan

Preheat the pan to 375°F/190°C (medium) and add the butter. Melt the butter completely.

  • Unsalted Butter(diced)4 12 Tbsps.
Current Time 0:00
/
Duration Time 0:00
Progress: NaN%

2. Brown the Butter

Cook the butter for 1 minute and 40 seconds, or until it has browned completely. Whisk occasionally to avoid burning.

Current Time 0:00
/
Duration Time 0:00
Progress: NaN%

3. Add the remaining Ingredients

Using a whisk, stir all ingredients into the browned butter.

  • Frozen Corn Kernels(thawed)3 34 cups
  • Heavy Cream1 12 cups
  • All Purpose Flour1 12 Tbsps.
  • Water 34 cup
  • Granulated Sugar1 12 Tbsps.
  • Kosher Salt2 tsps.
  • Red Wine Vinegar 12 tsp.
Current Time 0:00
/
Duration Time 0:00
Progress: NaN%

4. Cook the Creamed Corn

Bring the corn mixture up to a simmer then reduce the temperature to 225°/110°C. Simmer the corn for 35 minutes or until the mixture has reduced by half. The sauce should coat the back of a spoon when complete. Stir occasionally.

Current Time 0:00
/
Duration Time 0:00
Progress: NaN%

5. Remove and Serve

Carefully transfer the corn to a serving bowl and serve immediately.

Current Time 0:00
/
Duration Time 0:00
Progress: NaN%