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Epicurious

Creamed Dried Sweet Corn With Onion and Chives

By Adina Steiman

3.8

(7)

Creamed Dried Sweet Corn with Onion and Chives
Photo by Chelsea Kyle, Prop Styling by Anna Surbatovich, Food Styling by Olivia Mack Anderson

Step aside, cornbread. In Pennsylvania Dutch country, dried sweet corn is an essential part of the Thanksgiving table. Soak it in milk and cream for at least 4 hours (or up to overnight), then simmer it with a bit of sautéed onion for a luscious side dish that's as sweet as summer corn—and even more irresistible.

Cooks' Note

John Cope's Dried Sweet Corn is available at Pennsylvania General Store and Amazon.

Recipe information

  • Total Time

    50 minutes

  • Yield

    10–12 servings

Ingredients

2 (7 1/2-ounce) packages John Cope's dried sweet corn (about 4 cups)
5 cups whole milk
2 cups heavy cream
4 tablespoons unsalted butter
1/2 cup finely chopped onion (about 1/2 small onion)
1 tablespoon kosher salt, plus more
1 tablespoon sugar
Freshly ground black pepper
Sliced chives (for serving)

Preparation

  1. Step 1

    Stir corn, milk, and cream in a large bowl. Cover with plastic wrap and chill at least 4 hours or up to overnight.

    Step 2

    Melt butter in a large pot over medium heat. Add onion and a pinch of salt and cook, stirring often, until onion is translucent and just starting to turn golden, about 6 minutes. Add corn mixture, sugar, and 1 Tbsp. salt. Increase heat to medium-high and cook, stirring frequently, until mixture comes to a boil. Reduce heat to low and simmer, stirring occasionally, until creamed corn is thick, about 30 minutes.

    Step 3

    Season to taste with salt and pepper. Top with chives.

TagsCornVegetableSideLunchDinnerVegetarianNut FreeGluten FreeEasySauteEpicurious

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