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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.

Hudson Valley Restaurant Week is back this April 8-21!