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Creamed Sweet Corn
Cassidee Dabney's Marinated Rib Eye Steak + Creamed Sweet Corn
Mike Smith / TODAY
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(30 rated)

At Blackberry Farm, we are always looking for opportunities to heighten the flavor of fresh ingredients. This recipe is a great way to showcase the sweetness of fresh corn at the height of its season.


    • 1 sweet onion, sliced
    • Oil
    • 10 ears fresh corn, shucked
    • 2 sprigs fresh thyme
    • Freshly ground black pepper
    • Salt


1. In a large sauté pan over medium heat, sauté the sliced onion with a drizzle of oil for 5-6 minutes, until they start to brown. Remove from heat and set aside.

2. Hold an ear of corn vertically in a large bowl and carefully cut the kernels from the cob. Repeat with each ear. Reserve the corn from 4 cobs for later.

3. Sauté the corn kernels with the cooked onion for a few minutes until tender. Add thyme sprigs and cook for one more minute. Set aside.

4. Using the side of a kitchen spoon, scrape the cobs of all of their cream into the pan of onions and corn. Add the scraped cobs, cover with water and simmer for 10 minutes over medium-low heat or until the liquid is reduced by half. Remove the thyme sprigs and the cobs.

5. Process the cooked kernels and onions, adding water as needed for consistency in a blender.

6. Sauté the remaining reserved corn kernels over medium to high heat for 2-3 minutes. Fold the cooked kernels into the corn puree, season with salt and pepper and serve.

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Cassidee Dabney makes tasty, marinated beef rib-eye

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