Recipe courtesy of Gourmet Magazine

Creamy Corn with Chives

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  • Level: Easy
  • Total: 23 min
  • Prep: 15 min
  • Cook: 8 min
  • Yield: 4 servings
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4 ears corn, shucked

1 teaspoon kosher salt

3/4 teaspoon cornstarch

Pinch sugar, optional

1/4 cup finely chopped onion

2 tablespoons unsalted butter

1/3 cup water

2 tablespoons minced fresh chives

Freshly ground black pepper


  1. Working over a shallow bowl, cut off corn kernels, then scrape each cob with a knife to extract juice. Discard cobs.
  2. Puree 2 cups kernels, reserving remainder, and all of juice in a food processor 2 minutes, scraping down sides. Force through a fine sieve into a bowl and discard solids. Stir in salt, cornstarch, and sugar.
  3. Cook onion in butter in a saucepan over moderately low heat, stirring frequently, until softened. Add reserved kernels and water and simmer briskly, covered, stirring occasionally, until corn is crisp-tender, 4 to 5 minutes.
  4. Stir corn puree again, then stir into kernels. Bring to a boil, stirring, and simmer, stirring, until thickened, about 2 minutes. (If desired, thin with water.) Season with pepper and stir in chives.