Creamed Sweetcorn

Name: Creamed Sweetcorn
Yield: Serves 3–4 as a side
Ingredients: leaves from 3–4 thyme sprigs; good knob of butter, approx. 25 g; kernels from 2 large sweetcorn cobs; salt and pepper; ½ tsp paprika; 1 tbsp sunflower or light olive oil; 4 tbsp double cream; 1 onion, finely diced

Preparation info

Serves
3–4
as a side

Difficulty
Easy

Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

This serves 3–4 as a simple side dish (it’s great with chicken) or 2 as a main course by accompanying it with a bowl of rice or quinoa. Alternatively you can bulk it out with any of the suggestions below..

Ingredients

good knob of butter, approx. 25 g
1 tbsp sunflower or light olive oil

Main course
Side dish
August
July
September
Vegetarian
October
Gluten-free
Summer

Method

Melt the butter and oil in a saucepan. Add the onion and fry over a low heat for approximately 10 minutes, stirring now and then, until softened.

Add the sweetcorn kernels, cream, thyme and paprika. Season, bring the pan up to a simmer and cook for 10 minutes, stirring now and then to stop it catching, until the corn is tender. Check the seasoning before serving.