Forget everything you know about creamed corn from a can—this version is vibrant, silky, and full of the pure sweetness of summer corn. Gently sautéed with onions, shallots, and red bell pepper, then finished with a splash of brandy, white wine, and a touch of cream, this dish is bright and layered rather than heavy. Using corn stock instead of milk or water deepens the flavor, creating a creamy, light sauce that perfectly complements grilled meats, seafood, or summer vegetables.
INGREDIENTS:
1/4 white onion, finely diced
2-3 tablespoons shallots, finely diced
1 small garlic clove, minced
1/2 cup finely diced red bell pepper
4 sprigs marjoram, minced
Salt and pepper to taste
Neutral flavored oil such as grapeseed, as needed
3-4 tablespoons butter
2 tablespoons brandy
1/2 cup white wine
Corn kernels cut from 5 ears of fresh corn
4-6 ounces of corn stock, heated (see recipe)
1/2 cup heavy cream, and more as needed
METHOD:
Heat a large sauté pan (12-inch) over medium-high heat and lightly coat with oil. Add 1 tablespoon of butter. When the butter foams, add the diced onion and cook until soft and translucent, about 3–4 minutes—do not brown.
Make a small well in the center and add the shallots. If the pan seems dry, add another small knob of butter. Cook 1–2 minutes, then add the brandy. Carefully ignite the brandy with a match or kitchen torch (optional) and let the flames burn off. Stir to combine.
Add the minced garlic to the pan and cook until fragrant, about 30 seconds. Stir in the diced red bell pepper and cook for about 2 minutes, stirring often to prevent the onions from browning.
Pour in the white wine and cook until reduced by half.
Stir in the corn kernels and season with salt and pepper. Cook for 2–3 minutes, stirring occasionally, until the wine has reduced by about 80%. Add the hot corn stock and continue cooking until reduced again by roughly 80%, concentrating the flavors.
Add the cream and increase heat to medium-high. Bring just to a gentle boil, then reduce slightly, stirring often, until the sauce thickens enough to coat the back of a spoon—about 5–7 minutes.
Sprinkle in the minced marjoram and stir to combine. Taste and adjust seasoning with more salt, pepper, or a touch of cream if needed.
Serve hot as a side dish or spooned under seared fish, grilled chicken, or roasted vegetables.
CHEF NOTES:
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If the sauce thickens too much, thin it with a few tablespoons of warm corn stock.
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Substitute thyme or basil for marjoram if desired.
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For extra depth, add a pinch of smoked paprika or a few drops of lime juice before serving.
YIELD: 4 servings
