Here’s an exclusive look at our Creamless Corn recipe—a refined side dish that embodies the essence of summer, elevating every bite with its sophisticated simplicity. 

Serves 6

Ingredients:

  • 10 ears of bi-color corn
  • 5 tablespoons unsalted butter
  • 1 small yellow onion, peeled and diced
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons roughly chopped fresh tarragon

Instructions:

  1. Shuck half of the corn and remove kernels. Place in blender, purée with 1/3 cup water, strain, and reserve.
  2. Shuck remaining corn, cut kernels, and reserve. Melt 2 tablespoons butter in large skillet over medium heat.
  3. Add onion, salt, and pepper. Cook until onion softens, about 10 minutes. Add reserved corn and 1/2 cup water. Cook until corn is almost tender, about 7 minutes.
  4. Transfer strained corn purée to double boiler over simmering water. Cook until thickened like heavy cream, about 3 minutes. Season with salt and pepper.
  5. Remove corn mixture from heat, stir in corn cream and tarragon. Adjust seasoning if needed with salt and pepper.