![Southern Living âCreamedâ Corn with Basil in the pan to serve with a spoon](https://cdn.statically.io/img/www.southernliving.com/thmb/0qE2tk1lUZr-3z9Vfi0MyTO7nV8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/27488_LU_CCorn_0720-823c58ea9cfe4a608d8543ca0fdbe718.jpg)
Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christina Daley
When something is so fresh and delicious as sweet summer corn, why weigh it down with tons of heavy cream—especially in the summer? This healthier (but still delicious!) take on the classic side dish lets the corn do all the work by pureeing half of the the cooked kernels give achieve the creamy consistency that you crave. If you’ve never added fresh basil to your creamed corn, give it a try—its aromatic, slightly spicy flavor enhances the corn's natural sweetness.
Ingredients
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8 medium ears fresh corn, shucked
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3 Tbsp. unsalted butter, divided
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1 small yellow onion, chopped (about 3/4 cup)
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1 tsp. kosher salt
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1/8 tsp. cayenne pepper
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1/4-1/2 cup vegetable broth
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Small fresh basil leaves
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Black pepper
Directions
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Cut kernels from corn cobs using a sharp knife; transfer kernels to a large bowl. Place cobs over a bowl; use back of a knife to scrape cobs, releasing as much corn milk as possible.
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Melt 2 tablespoons of the butter in a large skillet over medium. Add onion, salt, and cayenne pepper; cook, stirring often, until onion is tender, about 5 minutes. Stir in reserved corn kernels and corn milk; cook, stirring often, until corn is tender, 4 to 6 minutes.
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Reduce heat to low; transfer half of corn mixture to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Add 1/4 cup of the vegetable broth, and place a kitchen towel over opening. Process until mostly smooth, about 30 seconds, adding up to 1/4 cup additional broth as needed to reach desired consistency.
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Return corn mixture to skillet, and stir in remaining 1 tablespoon butter. Cook over medium, stirring constantly, until mixture thickens, about 2 minutes. Remove from heat; garnish with basil and pepper.
Nutrition Facts (per serving)
198 | Calories |
8g | Fat |
32g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 198 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 4g | 19% |
Cholesterol 15mg | 5% |
Sodium 296mg | 13% |
Total Carbohydrate 32g | 12% |
Dietary Fiber 4g | 14% |
Total Sugars 8g | |
Protein 5g | 10% |
Vitamin C 9mg | 10% |
Calcium 15mg | 1% |
Iron 1mg | 4% |
Potassium 360mg | 8% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.