Creamed corn is a favorite side dish in many homes especially around the holidays. Often, canned corn or frozen corn is used but David used fresh (plan ahead and freeze some during the summer months). Of course we all know fresh is the best but I didn’t get around to freezing any corn this year and November in Michigan is not the time to buy corn-on-the-cob. He improves his fresh corn with onions, cumin, jalapeno and creme fraiche.
This recipe appeared in David Tanis Market Cooking: Recipes and Revelations, Ingredient by Ingredient (2017). In the introduction of his cookbook, when asked which cuisine is his specialty his response is “la cuisine du marche” which implies a philosphy as much as a style of cooking. Loosely translated “I go to the market, see what looks best, and then decide what will go on the menu.” I did not follow that as I used canned corn but I do try to use fresh whenever possible. I slightly adapted his recipe.
David Tanis' Improved Creamed Corn
- 2 tbsp. unsalted butter
- 1 onion, very finely diced
- salt and pepper (to taste) freshly ground
- kernels from 4 ears corn (about 2 cups) I used 1 can of whole corn, drained and didn’t add any creamed corn as shown in the picture
- 1 tsp. cumin seeds, toasted and ground (this does make a difference or you can use ground cumin)
- 1 jalapeno chile (green or red) seeds and veins removed and very finely chopped
- 1 cup creme fraiche or heavy cream (I didn’t have quite a cup so I added 1/4 cup heavy cream to 3/4 cup creme fraiche) – add the heavy cream only if needed to thin
- juice of 1 large lime
- 1 tbsp. very thinly sliced chives
- a few cilantro sprigs (garnish with parsley leaves)
Melt the butter in a saute pan over low heat. Add the onions, salt lightly (optional), increase the heat to medium and cook, stirring gently, for 5-8 minutes, until the onion is completely soft and translucent. Add the corn kernels, season with salt and pepper and cook for 1 minute. Add the cumin, jalapeno and creme fraiche, stir well, and simmer for 2 minutes, until slightly thickened. Taste for seasoning, add the lime juice and stir again.
Transfer the corn to a serving dish and garnish with chives and cilantro sprigs (I used parsley leaves).
Recipe by cookingwithauntjuju.com
David’s cookbook and the ingredients…
Sounds incredibly tasty. I like the addition of spices. Yumolicious! 🌿🌽
It really was Gail – I like the way this author cooks 🙂 The toasted and ground cumin are a must as well as the fresh lime at the end.
Mmmm. 😋🌿
I really like the flavors in this dish, especially the addition of roasted cumin and jalapeno. I also didn’t freeze any fresh corn this summer, but canned corn is always a good option. 🙂
The roasted cumin was so aromatic and a definite plus in this recipe. David has some great veggies with lots of good flavor 🙂 I wanted to try this for Thanksgiving so canned corn is what I used. Back in the days I would find a farmer with good corn and buy 8 dozen or so and freeze – nothing better!
No doubt fresh corn in season is the best. Unfortunately, this year I didn’t buy enough to freeze, which I now regret. However, at least we have some alternatives available. 🙂
What a nice variation on an old standby. I really like the idea of jazzing it up with onions and jalapeno chiles and cumin. A favorite restaurant here in Mississippi serves a Mexican street corn salad that has many similar ingredients and I always ask for them to serve it hot and it is absolutely delicious.
I really enjoyed it – stovetop cooking, perfect ingredients and great taste! Just enough seasoning which enhanced the flavor and the touch of lime to finish – all good 🙂
I use creamed corn for cornbread and muffins but it’s not something that aussies use a lot I think 🙂
Fresh sweet corn, or in any form really, is loved here by most Americans. Once at one of our dinner parties a guest commented that corn was only fed to the cows – I think he was from the Netherlands or maybe England 🙂
Very nice recipe. It’s definitely not the creamed corn in cans. Yuck.
Thanks – creamed corn on its own – yuck, but it can have a place in other recipes 🙂
I love creamed corn, but I don’t think I’ve had it in years, and I’ve definietly never made it myself, so thanks for the recipe and the inspiration!
A corn dish usually appears on my family’s holiday table. I really enjoyed this recipe in its simplicity but full of great flavor 🙂
What a beautiful dish you made of it too!
I remember when I was a kid, my father would drive down to Atlanta and buy bushels of peaches and corn. Then we would slice down the cobs, but not too close, because after the kernels were cut away, the knife went down again, scraping out the “milk”. I haven’t thought about that in ages…
Happy December. Hugs.
What a nice memory Teagan – Corn is abundant here in Michigan and I often would freeze bags of it in preparation for the cooler months. The milk is very important and I usually did it in one scrape 🙂 Once a year peaches are brought up from the South and people can order them ahead of time 🙂
Love, love a good creamed corn recipe. Delicious.
Velva