Sour Cream Corn with Chives is a super easy weeknight homestyle recipe for fresh cob cut corn. And has a savory sour cream and chive butter sauce.
Sour Cream Corn with Chives
By Sue Lau | Palatable Pastime
Sour Cream Corn with Chives is my recipe of the day. It utilizes fresh corn which is cut off the cob and then simmered in a sour cream and butter sauce.
I suppose you could use frozen corn when the fresh corn goes out of season in a month or two.
Easy Method to Cut Corn off Cobs
Did you realize you can use your Bundt pan to help cut fresh corn off the cob? Stick the smallest end into the central hole in the pan. It both steadies and stands up the corn cob while you slice. (You notice nobody has to hold that corn up in the pic, right?)
Plus it catches all the corn as it falls away. Makes quick work of it, let me tell you.
So if you are not doing this brilliant trick already, be sure to give it a try.
This is very much like a cream corn recipe, although it is slightly less sweet than cream corn. And has a little more tang from the sour cream.
I prefer it this way, but you can always add a pinch of sugar to make it to your own taste prefs.
For extra creamy corn, don’t forget to scrape a butter knife down the sides of the cob. This will get every last bit of the corn and juices.
From there, it is easy work on the stove.
Sour Cream Corn with Chives
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Sour Cream Corn with Chives
Sour Cream Corn with Chives
Ingredients
- 3-1/2 cups cob cut sweet corn (about 4 ears worth)
- 3/4 cup milk
- 2 tablespoons butter
- 1 tablespoon snipped fresh chives
- 1/2 teaspoon each salt and black pepper
- 1/2 cup sour cream
Instructions
- Simmer corn in milk with butter, chives, salt and black pepper for 15-20 minutes or until tender.
- Stir in the sour cream.
- Serve hot.
Notes
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