Creamed Corn with Crispy Sage and Garlic
Ingredients
- 4 cupscorn kernels (fresh or frozen)
- 3 tablespoonbutter
- 3 clovesgarlic
- ½ mediumyellow onion
- ¾ cupheavy cream
- ½ cupchicken broth
- 8 leavesfresh sage
- ·salt
- ·black pepper
- ·nutmeg
Prep
- 01
Mince 3 cloves garlic.
- 02
Dice 1/2 medium yellow onion.
Method
- 01
Melt 2 tablespoons butter in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
- 02
Pour in the corn kernels and chicken broth. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- 03
Pour in the heavy cream and stir well. Simmer for another 5 minutes, letting the flavors blend and the cream warm through.
- 04
While the corn simmers, melt the remaining 1 tablespoon butter in a small skillet over medium heat. Add the sage leaves and cook for 2 to 3 minutes, swirling the pan, until the sage is crispy and the butter is golden brown. Transfer to a paper towel.
- 05
Season the corn with salt, pepper, and a pinch of nutmeg to taste. Divide into bowls and top each serving with crispy sage leaves and a drizzle of sage butter.
Spice Tips
For deeper flavor, add 1/4 teaspoon smoked paprika with the salt and pepper. A tiny pinch of cayenne adds subtle warmth. Fresh thyme or tarragon can substitute for sage if you prefer a lighter herb note.
If using fresh corn, you can pulse it once or twice in a food processor for a slightly creamier texture without making it a puree. Frozen corn works beautifully and is often sweeter than fresh. Make ahead: prepare the corn through step 3, cover, and refrigerate for up to 2 days. Reheat gently over medium heat, adding a splash of broth if needed, then top with fresh sage butter before serving.