Creamed Corn with Cornbread Crumbs

Peter Vauthy

Red the Steakhouse Miami Beach - FL

This deliciously simple side is one of the signature dishes at Peter Vauthy's restaurant in Miami Beach, where local sweet corn is available year round. The chef serves it with dry-aged Angus New York Strip.


  • 8 cobs corn

  • 2 tablespoons sweet butter, divided

  • 1 tablespoon sliced garlic

  • 1 tablespoon sliced shallots

  • 4 cups (2 pints) heavy cream
  • 1/2 tablespoon chopped parsley

  • 1/2 tablespoon chopped chives

  • Kosher salt and freshly ground black pepper to taste
  • 1 cup cornbread crumbs


Slice corn kernels off of the cobs and reserve the cobs. Melt 1 tablespoon of the butter in a medium saucepan, add the garlic and shallots, and sauté until soft, 3 to 5 minutes. Add the reserved cobs and the heavy cream to the pan and bring to a simmer. Let the mixture simmer for 20 minutes, or until the cream is reduced by half. Remove the corn cobs and discard.

Preheat the oven to 350ºF. Heat a sauté pan and melt the remaining tablespoon of butter. Add the corn and sauté for 3 to 5 minutes, or until desired tenderness. Stir half of the corn cream into the corn, making sure everything is well combined. (Reserve the remaining cream for another use.) Stir in the parsley and chives and season with salt and pepper. Pour the mixture into an oven-safe dish or 4 individual ramekins. Top with the cornbread crumbs and bake until the crumbs are golden brown, about 10 minutes.


4 servings