Creamed Dried Sweet Corn with Onion and Chives

From the kitchen of Carly

Dried sweet corn rehydrates into tender kernels, then simmers in cream and milk until luxuriously thick. Caramelized onions add savory depth while chives brighten the finish. This is comfort food elevated, rich enough for holiday tables yet approachable enough for weeknight sides.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1"2 (7 1/2-ounce) packages John Copes dried sweet corn (about 4 cups)", 5 cups whole milk
  • 12 cups heavy cream
  • 14 tablespoons unsalted butter
  • 11/2 cup finely chopped onion (about 1/2 small onion)
  • 11 tablespoon kosher salt, plus more
  • 11 tablespoon sugar
  • 1Freshly ground black pepper
  • 1Sliced chives (for serving)

Instructions

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

  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.

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