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Margerum Wine Company

Bobby's Creamed Corn

Bobby's Creamed Corn
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Imperial (US)
Fresh summer sweet corn cooked down in a mix of heavy cream and milk, smoked paprika, and fresh garlic.
  • 4 ears of corn, shucked, and kernels cut off
  • 2 cloves of garlic
  • 1 cup heavy cream
  • 1 cup whole milk
  • 2 tsps smoked paprika
  • salt and pepper, to taste
  1. With a serrated knife, cut kernals off of the ear and set aside in a bowl. 
  2. In a 2 quart saucepan, heat corn kernels, heavy cream, milk, garlic, and smoked paprika over medium high heat until simmering.
  3. Turn heat to low and continue to simmer until mixture is thickened slightly. About 25-30 minutes.
  4. With and immersion blender, pulse 5-6 times to break up some of the kernels and release their starch. Only pulse a few times to ensure that some whole kernels are left.
  5. Season with salt and pepper and serve with an extra sprinkling of smoked paprika on top.