Total Time
Prep 10 mins
Cook 15 mins

From Vegetarian Times-July/August 2010. Cream-style or creamed corn doesn’t usually contain dairy, even in canned versions. Instead, the milky juice from fresh kernels is scraped from the cobs to thicken into a creamy sauce. This version enhances the “creamed” cooking process by using puréed corn as a base.

Ingredients Nutrition

  • 8 cups thawed corn kernels (fresh from 8 large ears or frozen)
  • 3 tablespoons olive oil
  • 2 medium leeks, white parts thinly sliced (2 cups)
  • 1 teaspoon salt
  • 14 cup fresh dill, fronds chopped


  1. Purée 3 cups corn kernels with 2 cups water until smooth. Strain mixture through sieve. Discard solids.
  2. Heat oil in large skillet over medium heat, add leeks and salt, and sauté 1 minute. Add remaining 5 cups corn, and sauté 2 minutes more.
  3. Add corn purée to corn-leek mixture, and bring to a boil. Reduce heat to low, and simmer 15 minutes, stirring often. Mixture should be thick and creamy. Remove from heat, and stir in dill. Season with salt and pepper, if desired.