Soup or side dish. That’s a difficult one.

Cream corn straddles those two food groups. So let’s just call it a soupy side dish.

Cream corn is good, some might even say great. It is soothing, comforting; it screams summer. (For those of you that haven’t ever had fresh cream corn, it may scream, “I come from a can!”. That’s fine too.) But this cream corn is updated. And might I say, it may be better than the cream corn of yore?

Sadly, I know that in many parts of the country the corn crop this year is dismal, but here in Connecticut it has been stellar. (Not to rub it in.) The corn I’ve been getting at the farmer’s market is super sweet, and bursting with juice. I’ve been buying a lot of corn, and have been making it every which way, so I had planned on making cream corn. As I sliced the kernels from the cob, juice was flying every which way. I nibbled the naked cob, and it was milky and sugary. It seemed a shame to just chuck the cobs. So I threw them in a pot, covered them with water, and boiled them.

After about an hour, I discarded the cobs, salted the stock, and the sweetest, corniest liquor was born. Corn stock– the perfect liquid for cream corn. The stock was murky, slightly opaque, so when I added it to the kernels, it was creamy and smooth, not watery and dietetic. Corn on corn action!

Sure, I added a splash of cream, and used sweet cream butter. I also used my immersion blender a bit– because I’m crazy like that, but the cream corn was rich, delicious, and well– almost healthy.

I’m going to make another batch while corn is still in season, and put it in the freezer. I’m sure nothing would make me happier than to be eating summery cream corn in the dead of winter.

Cream Corn

This is more of a guide, than a hard and fast recipe. Toy with the proportions, and come up with something you love.

6 fresh corn cobs, kernels removed
4 cups water (approximately)
2 tablespoons unsalted butter
1 tablespoon olive oil
1 shallot, finely diced
salt and pepper
1/4-1/2 cup heavy cream

Place the naked corn cobs in a large saucepan, cutting in half if necessary. Just about cover the cobs with water, and bring to a boil. Adjust heat to a simmer, partially cover, and cook for about an hour. Taste the stock, it should be sweet and corny. Discard the cobs, season with salt, and set aside.

In a large pan, or Dutch oven, melt butter and olive oil over medium heat. Add shallot, and cook until translucent. Add the corn kernels, stirring well, and season with salt and pepper. Cook, partially covered, for about 10 minutes, or until corn is sufficiently softened.

Pour in some of the corn stock. Depending on how soupy you want your cream corn, this can be just a bit, or up to a few cups. Bring to a simmer. Turn the heat off, and if desired, pulse quickly with an immersion blender, to make the mixture chunkier. Add the cream, and taste for seasoning.

I actually had my creamed corn as an entree (not really a soupy side dish at all!), with a salad of tomatoes and basil on top. It was delicious.