Get Creamed

Corn comes off the cob
28 Ratings
100% would make again

Chefs Andrew Ticer and Michael Hudman like to play with their food. At the pair's new Memphis, Tennessee, restaurant, Hog & Hominy, there are bocce courts in back. That's not the only fun to be had, though: the menu is packed with a lively amalgamation of classic Southern and Italian dishes. The creamed corn, a combination of fresh sweet corn, tarragon and Parmesan, is swathed in a rich, cob-infused cream sauce. Seek the freshest corn you can find and serve heaping spoonfuls alongside your favorite hog-friendly recipes.

Tarragon Creamed Corn

Recipe adapted from Andrew Ticer and Michael Hudman, Hog & Hominy, Memphis, TN

Yield: Serves 4

Cook Time: 20 minutes


3 large ears corn--husked, kernels sliced off and cobs reserved

1 cup heavy cream

1 cup water

2 sprigs fresh tarragon plus more to garnish

½ cup finely grated Parmigiano-Reggiano cheese

Salt and freshly ground black pepper


1. In a large saucepan set over high heat, bring the corn cobs, cream, water and tarragon to a boil. Turn off the heat and set aside for 10 minutes. Use tongs to remove and discard the cobs.

2. In a medium saucepan, add the corn kernels and strain the cob-infused cream mixture through a fine-mesh sieve over the kernels. Bring to a simmer over medium heat, reduce the heat to medium-low and cook until the corn is tender and plump, about 10 minutes.

3. Using a blender, purée one-third of the corn mixture with the Parmigiano-Reggiano until smooth, then return the mixture to the saucepan with the corn. Season with salt and pepper and serve warm.

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