Pic of Creamed corn with cumin and thyme

Creamed corn with cumin and thyme

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Creamed corn with cumin and thyme

Side Serves 4 50 min
Rich, sweet and delicately herbed. This is really delicious eaten on buttery toast with a poached egg, and perhaps a crumbling of chorizo. It is also an excellent accompaniment to roast chicken.


  • 4 sweetcorn cobs
  • 50ml olive oil
  • 1 large onion, finely chopped
  • 1 garlic clove, crushed
  • 6 sprigs of thyme
  • ½ tsp cumin seeds
  • 150ml dry white wine
  • 250ml chicken or veg stock
  • salt and pepper
Image of Creamed corn with cumin and thyme


Prep time: 10 min
Cooking time: 40 min
  • Step 1

    Stand each cob upright on a board and cut downwards with a sharp knife to remove the kernels.
  • Step 2

    Heat oil in a small, heavy based pan and sauté the onion and garlic until lightly caramelised.
  • Step 3

    Add the sweetcorn, thyme and cumin to the pan and sauté for several minutes until the ingredients start to catch on the pan base.
  • Step 4

    Pour in the wine and stock, reduce the heat and simmer for 20-30 minutes, stirring occasionally, until the corn is tender.
  • Step 5

    Discard the thyme sprigs and set aside a large spoonful of corn. Blend the remaining amount for 2 minutes. Pass through a sieve, mix with the saved corn and season well.

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