Sage cream corn is one of my family’s favorite sides.  A friend introduced this recipe to us while she was visiting us a couple years ago.  It is also the base for a pasta I will show you at a later date.  It is great all year but I made it for Thanksgiving  this past week and wanted to share it with all of you!  I make this without a recipe but I measured and wrote it all down.  It does not have to be very specific with exact measurements so just have fun and enjoy!

The recipe.

Sage Cream Corn

8 ears of corn

Olive oil

1/4 cup heavy cream

1 bunch of fresh sage


Cut the kernels off of 8 ears of corn (you can use whole kernel frozen corn, around 24 oz, if fresh is not available- NOT canned).  Place corn in pan with olive oil(around 1 Tablespoon).  Cut while stirring for around 10 minutes.  Finely chop fresh sage.  Add sage to corn and saute for 3 mintues.  Add heavy cream and salt to taste.  Heat until heavy cream is bubbly (this happens really quickly).  Then serve warm!

Here are a few photos of the process.

I bought this corn at the grocery store but the best corn is sweet corn straight from my dad's farm!

This is a huge portion because I was making this for 23 at Thanksgiving.... so yours will have less corn according to this recipe.

The corn with the sage is so pretty and taste soooo good.





2 Responses to Sage cream corn

  1. mark says:

    This is the greatest preparation of corn ever. You’ll never be able to eat it any other way.

  2. doug says:

    Oh good, I’ve been meaning to ask for this recipe. One of my most favorite things you make!

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