Super Creamed Corn Deluxe
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Flavoring the actual cream with more corn flavor is the big surprise in this recipe. No one will know how you've hacked it; they'll just know it tastes amazing. Extra corn-chip crumbs on top add a satisfying crunch.

Technique tip: Don't let the cream mixture sit for too long before straining — you don't want clumps.


  • Corn Cream

    • 3 cups corn tortilla chips, generously packed
    • 2 cups heavy cream
    • 1 cup milk
  • Creamed Corn

    • 2 tablespoons butter
    • 1 cup chopped Vidalia or other sweet onion
    • 4 cups frozen organic corn
    • 2½ teaspoons salt
    • 2½ teaspoons freshly ground black pepper
    • 1 tablespoon sugar
    • 2 tablespoons hot sauce
  • Garnish

    • 1 handful corn tortilla chips, for crumbling
    • 1/2 cup scallions, thinly sliced


For the corn cream:

Put the corn tortilla chips in a medium saucepan. Use your fist to break them down into big pieces. Add the cream and milk, bring to a simmer and cook for 1 minute. Turn off the heat and let the mixture infuse for 2 minutes. Strain and reserve liquid and discard the soggy pieces.

For the creamed corn:

In a medium skillet over medium heat, melt the butter, then add the onions and sweat them until they're soft but not browned, about 2 minutes. Add the corn and sauté for 1 minute. Add the strained cream, salt, pepper, sugar and hot sauce. Cook together for about 2 minutes, until the corn is soft and the flavors are combined. The mixture should be sweet and tangy. If it looks a bit dry, just add a little water.

To serve:

Remove the creamed corn to a serving dish. Crumble some tortillas on top for crunch and scatter the scallions over the dish.

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