Fragrant corn in creamy sauce
4 servings
20 minutes
Creamy sauce corn is a simple yet exquisite dish of European cuisine where the natural sweetness of corn harmonizes with the velvety tenderness of the cream sauce. Historically, such dishes emerged in regions where corn was a staple food, and cream and butter were added to enrich the flavor. In this recipe, fresh corn kernels are carefully sautéed with onions and then simmered in butter and water until tender to reveal their juiciness. Final touches of sugar, nutmeg, and thick cream add subtle sweetness and warm spice, turning the dish into a perfect side for meat or a standalone treat. It can be served with crusty bread or fresh herbs for an extra flavor accent.
1
In a saucepan, melt 1 tablespoon of butter and sauté finely chopped onion over medium heat until translucent for about 2-3 minutes.
- Butter: 2 tablespoons
- Onion: 0.5 head
2
Carefully cut the kernels off the corn cobs into a large bowl with a sharp knife.
- Corn on the cob: 8 pieces
3
Add corn to the onion, mix, pour in 0.6 cup of water, and add the remaining oil. Bring to a boil, cover, reduce heat, and cook for 10-15 minutes until the corn is tender.
- Corn on the cob: 8 pieces
- Onion: 0.5 head
- Butter: 2 tablespoons
4
Add sugar, nutmeg, and cream, and cook for another 5-6 minutes, stirring and not covering. Season with salt and pepper.
- Sugar: 1 teaspoon
- Ground nutmeg: 0.1 teaspoon
- Double cream 40% fat: 0.5 glass
- Salt: to taste
- Freshly ground black pepper: to taste
