Side Dish

Greek Cream Corn


I love creamed corn and it is very a simple and delicious side-dish.  The secret is to get as much milk out of the cobs by scraping it out.  If the corn is not fresh/ in-season then blanch them (before cutting off the kernels) for 2-3 minutes.


  • 12 ears of fresh farmstead, shucked and the kernels cut off, the cobs scraped for the milk
  • 1/2 stick of unsalted butter
  • 1 garlic clove, minced
  • 1 shallot, finely chopped
  • 1 teaspoon of red pepper flakes
  • 1 red bell pepper, chopped confetti sized
  • 1 cup of milk
  • 1 cup of heavy cream
  • 1 cup of feta cheese, crumbled
  • 1/4 cup basil, finely chopped
  • 2 tablespoons of fresh chives, finely chopped

Making It

  • Place a sauce pan over medium heat and met the butter until it foams
  • Add the shallot and red bell pepper and sautΓ© for 3-4 minutes, add the garlic and red pepper flakes for one minute then add the corn and all the juices. Salt to tasted and cook for 4 more minutes and add the milk, simmer until almost gone and add the cream, cook down until there is just a bit remaining.  Stir in the basil and chives, put in a bowl and crumble the feta on top and serve

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