Riverford Wicked Leeks
Creamed corn recipe image

Print Creamed corn

A delicious accompaniment to barbecued meats.


  • 2 large sweetcorn cobs
  • 25g butter
  • 1 tbsp olive oil
  • 1 onion, finely diced
  • 4 tbsp double cream
  • Leaves from 3 fresh thyme sprigs
  • ½ tsp paprika
  • Salt & pepper


  1. Remove the papery husks and any stringy bits from the cobs. Stand on their ends and cut off the kernels.
  2. Melt the butter and oil in a saucepan. Add the onion and fry gently for about 8 minutes.
  3. Add the corn kernels, cream, thyme and paprika. Season and simmer for 10 minutes, stirring occasionally, until tender.
  4. For a creamier texture, purée a little of the mixture and stir back in.
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