The trouble with creamed corn is that it so often isn’t. But the addition of some rich dairy transforms what typically is a gloopy and forgettable side into a rich and appealing dish.
To get you there, this recipe uses a rich sauce made from sour cream. It is flavored with tarragon, shallots and a touch of white wine vinegar. For extra creaminess, it also uses sour cream as a base. Just be sure not to boil the corn, as the sour cream will separate. If fresh chervil is unavailable, use fresh parsley.
Start to finish: 20 minutes
1 tablespoon canola or vegetable oil
3 large shallots, finely chopped
Three 1-pound bags frozen baby corn kernels
2 tablespoons tarragon white wine vinegar
Two 16-ounce containers sour cream (about 4 cups)
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh chervil
Salt and ground black pepper, to taste
In a large saute pan over medium, heat the oil. Add the shallots and cook until soft and translucent, about 5 minutes.
Add the corn and saute until tender and just starting to brown, 7 to 8 minutes. Add the vinegar, deglazing the pan. Reduce the heat to low and stir in the sour cream, tarragon and chervil. Heat gently, stirring constantly, until just hot. Season with salt and pepper.
Nutrition information per serving
(values are rounded to the nearest whole
number): 350 calories; 162 calories from
fat (46 percent of total calories); 18 g
fat (11 g saturated; 0 g trans fats); 60
mg cholesterol; 35 g carbohydrate; 8 g
protein; 3 g fiber; 30 mg sodium.