Corn and cream are a dream team (and, yes, I meant to make a tacky rhyme–hope you liked it). The rich cream matches the crisp sweetness of the golden nuggets in a way that’s not just complementary, but a “whole is greater than the sum of its parts” type of thing. They’re better together.
Corn and cream make chowder, risotto, and ice cream better. They bring both a little summer sunshine and comfort to the table. Here are 9 recipes that are, truly, the cream of the crop:
Bonus: Don’t toss your corn cobs! Use them to make corn stock, which can be used in place of vegetable stock in most any recipe that calls for it (and in many of the ones below).
If you haven’t “milked” corn yet, now’s the time to try it.
Duh. It’s a classic for a reason.
The secret here’s both the corn broth (from the cobs) and kernels in the soup.
Add some toasted, buttered bread and dinner’s set.
This recipe doesn’t call for cream, but imagine how good it’d be swapping some of the milk for something a bit richer… I’m devious, I know.
Corn, crab, and cream: They’re alliterative and very meant to be.
Or you could make this version with peas and basil.
While fresh is best, you can also use frozen corn and enjoy it all year long.
Let the ice cream mixture chill overnight pre-churning for even creamier ice cream.