Step aside, cornbread. In Pennsylvania Dutch country, dried sweet corn is an essential part of the Thanksgiving table. Soak it in milk and cream for at least 4 hours (or up to overnight), then simmer it with a bit of sautéed onion for a luscious side dish that's as sweet as summer corn—and even more irresistible.
Recipe information
Total Time
50 minutes
Yield
10–12 servings
Ingredients
2
5
2
4
1
1
1
Need to make a substitution?
Preparation
Step 1
Stir corn, milk, and cream in a large bowl. Cover with plastic wrap and chill at least 4 hours or up to overnight.
Step 2
Melt butter in a large pot over medium heat. Add onion and a pinch of salt and cook, stirring often, until onion is translucent and just starting to turn golden, about 6 minutes. Add corn mixture, sugar, and 1 Tbsp. salt. Increase heat to medium-high and cook, stirring frequently, until mixture comes to a boil. Reduce heat to low and simmer, stirring occasionally, until creamed corn is thick, about 30 minutes.
Step 3
Season to taste with salt and pepper. Top with chives.