Creamed corn

by Ed Halmagyi


  • 1 brown onion, finely diced
  • 4 cloves garlic, minced
  • 2 bay leaves
  • ½ tsp fennel seeds
  • 2 Tbsp extra virgin olive oil
  • 2 x 400g cans corn kernels, drained
  • 1 cup white wine
  • 2 cups water
  • 300ml cream
  • salt flakes and freshly-milled white pepper


1 Sauté the onion, garlic, bay leaves and fennel seeds in a medium saucepan over a moderate heat in olive oil for 5 minutes until well softened. Add the wine and bring to a boil.
2 Pour in the water and simmer until almost evaporated, then add the cream and pulse with a stick blender until a chunky sauce consistency forms. Season with salt and white pepper.

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