Loretta’s Creamed Corn

There are two ways to remove the corn from the cob. Both are used in this recipe. The corn is just heated through and served with a tiny dollop of Pimenton butter — so good! If it looks like too much work, you can order it at COCO 500, the new hot restaurant at the corner of Fourth and Brannan Streets. Click here to learn more about COCO 500.


  • 6 ears fresh white corn
  • 2 Tbs. butter
  • 4 Tbs. finely diced onion
  • 4 Tbs. finely diced fennel
  • coarse salt
  • ½ cup butter
  • 1 tsp. Pimenton (smoked paprika) or to taste


After removing the husks from the corn, scrape 5 of the ears of corn over the large holes of a box grater laid on its side in a baking pan, turning the corn to get all the kernels off. Discard the cobs. Set the remaining corn on end and cut off the outer kernels all the way around; scrape the back of the knife up and down the last cob to get out more juice.

Cook the onion and fennel gently in the butter with a sprinkling of salt. Add all the corn and heat gently, stirring with a wooden spoon. Add salt to taste. It does not need to cook more than a minute.

To make the Pimenton butter, cream the butter in a bowl with a wooden spoon. Stir in the Pimenton with a little salt. To serve, put the warmed creamed corn in bowls, put a small bit of butter in the middle and decorate with a little fresh herb, such as marjoram, Italian parsley, or fennel fronds. (Loretta adds minced marjoram to the butter and serves the corn with sprigs of chervil.)

Note: The remaining pimenton butter can be shaped into a long form and wrapped in plastic wrap for storage in the freezer or fridge. It would taste delicious on a piece of grilled fish, chicken, or lamb. Always put it on very hot food so that it melts.