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Creamy Summer Corn


Great on its own, with grilled chicken or fish. Try stirring it into risotto or polenta.



  • 2 tablespoons butter
  • 2 shallots, peeled and finely chopped
  • 1 teaspoon chopped thyme leaves
  • kernels stripped from 5 ears of sweet local corn
  • 1/2 cup white wine
  • 1 cup heavy cream
  • 1 tablespoon chopped Italian parsley
  • salt and freshly ground pepper


  1. Melt the butter in a medium saucepan over medium heat. Add the shallots and cook, stirring often, until soft, 2 to 3 minutes.
  2. Add the thyme and corn. Cook, stirring, 2 to 3 minutes. Add the white wine and cook until reduced to a tablespoon or two. Add the heavy cream and maintain a low boil until reduced by half.
  3. Remove from the heat and puree half of the corn mixture in the work bowl of a food processor until creamy. Stir it back into the saucepan with the whole corn kernels.
  4. Add the parsley and season to taste with salt and freshly ground pepper.