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Active Time
25 minutes
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Total Time
50 minutes
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.
Ingredients
10–12 servings
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.
John Cope's Dried Sweet Corn is available atPennsylvania General StoreandAmazon.
How would you rate Creamed Dried Sweet Corn With Onion and Chives?
Leave a Review
Reviews (6)
Back to TopI made this exactly according to the recipe for Thanksgiving. We ate it, but it was not even as good as the rutabaga. It was starchy and not particularly tasty - not worth the calories. I tossed the remains and would not make it again.
mauditte
Binghamton NY
11/26/2018
Re: cost, you can get 16oz dried sprouted sweet corn from local harvest for less than $4. I'm happy to see a recipe to try with it
jdaisymia
11/14/2018
A 5lb bag of frozen corn layered in a dehydrator for the better part of an entire day provides exactly the perfect amount of dried toasted corn for this recipe. Nutty and rich, definitely not the traditional sugar sweet cornbread casserole that everyone serves during the holidays but more complex and interesting.
Anonymous
Columbus, OH
11/13/2017
the price on the corn is almost twice what is quoted in the article...i was all excited to make this, but maybe not!
BajaKat
ensenada, Mexico
11/7/2017
I love all things corn and this sounds delicious! I'm just wondering if anyone has tried this using non-dairy milks/cream?
katswan
Los Angeles, CA
11/4/2017
This is sinfully fattening and not something I wouldn’t serve more that once or twice a year but it is easy to prepare and the flavor is what can only be described as profound. I always serve it at Thanksgiving and we typically have some very sophisticated palettes at our table. Our feast is stellar and this dish remains a firm favorite year after year. The corn is pricey on Amazon, cheaper if you live near Pennsylvania but we’ll worth it and the effort is minimal. Try it.
Anonymous
miami beach
11/11/2022
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