Vanilla Creamed Corn

Side Dish

Recipe courtesy of O, The Oprah Magazine and reprinted in The Best American Recipes cookbook

Serves 6

  • 12 ears sweet corn or 2 bags frozen corn, defrosted
  • 1/2 cup whole milk
  • 1/2 vanilla bean, split in half lengthwise or 1/2 teaspoon vanilla extract
  • salt and freshly ground black pepper to taste

Vanilla Creamed Corn

Vanilla Creamed Corn

Click image to enlarge


If using fresh corn, use a sharp knife to remove kernals from cob. To extract all the juice from cob stand cob in a bowl and run the dull side of the knife down the length a second time. If you are using frozen corn, defrost first. Add 1/3 cup of water to half the kernels and puree in a food processor then transfer to a fine-mesh strainer lined with cheesecloth and set over a bowl. Gather up the edges of the cheese cloth and twist to squeeze the corn juice into the bowl, then discard the dried, squeezed out kernels.

In a large saucepan over medium heat, bring the corn juice , the remaining whole kernels, milk and vanilla bean or extract to a simmer. Simmer gently, stirring constantly, until the sauce begins to thicken, about 3 minutes. Continue to simmer until the kernels are cooked through, about 3 minutes more. Season with salt and pepper to taste, discard the vanilla bean (if using) and serve.

Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive