Corn in cream sauce
4 servings
30 minutes
Corn in cream sauce is a delicate and aromatic dish of European cuisine that captivates with its soft flavor and creamy texture. This recipe has roots in culinary traditions where cream is used to enrich vegetable dishes. Sweet kernels of fresh corn, slowly simmered in cream sauce with onions and a hint of sugar, create a harmonious balance of flavors. The dish is tender, velvety, and warming, perfect as a side for meat or fish or as a light dinner on its own. Its presentation is a cozy reminder of warm summer days when corn takes center stage in seasonal dishes. The simplicity of preparation makes it accessible even for novice cooks.
1
Carefully cut the kernels off the corn cobs with a sharp knife.
- Corn on the cob: 8 pieces
2
In a saucepan, melt the butter, add finely chopped onion, and cook, stirring, until soft for 2-3 minutes.
- Butter: 1 tablespoon
- Onion: 1 head
3
Then add the grains and 0.75 cup of water. Bring to a boil, reduce the heat, cover, and cook for 10-15 minutes until tender.
- Corn on the cob: 8 pieces
- Whipping cream 33%: 0.5 glass
4
Add cream and sugar and cook uncovered for about 4-6 minutes until the sauce thickens slightly. Season with salt and pepper and serve.
- Whipping cream 33%: 0.5 glass
- Sugar: 1 teaspoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
