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Easy Creamed Corn with Basil

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Author: Emily Clifton, Nerds with Knives


  • 1 tablespoon unsalted butter
  • 2 shallots finely diced (or 1/2 a yellow onion)
  • 2 medium garlic cloves minced
  • 4 cups fresh corn cut from the cob (about 5 -6 ears), or frozen and thawed
  • 4 ounces mascarpone or cream cheese
  • 1/2 cup half and half or milk
  • Kosher salt and freshly cracked black pepper
  • 15 basil leaves cut into thin ribbons


  • Melt the butter in a large skillet set over medium-high heat. Add the shallots and garlic and cook until translucent, about 2 minutes.
  • Add corn and cook, stirring often, until the corn is just cooked through, about 5 minutes.
  • Stir in mascarpone and milk and cook until cheese melts and forms a sauce, about 3 minutes.
  • Season to taste with salt and pepper. Turn off heat, stir in basil and serve.
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