Creamy corn from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Delys77 on July 17, 2012

    This was a revelation given the simplicity and the relative few ingredients. I used fresh corn and simmered in my Le Creuset Saucier for closer to 15-20 minutes. Delicious little side.

  • Jane on July 16, 2012

    So quick and easy. Fresh corn kernels, simmered with heavy cream and some salt and pepper. And that's it. Just don't turn your back when it is coming up to a simmer - one minute I had a lot of cream in the pan, then when I next looked over it was a thick sauce. I added a bit more cream to thin it down for the rest of the simmering time and it was fine. Actually mighty fine! I served it with broiled salmon with sun-dried tomato compound butter (p.124 & 413).

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