CREAMED CORN BEANS
A creamy, comforting side that highlights sweetcorn and tender cannellini beans. This quick recipe combines charred corn for texture and a blended creamed corn base to create a silky sauce, finished with spring onions and smoky paprika. It’s simple, satisfying, and perfect with crusty bread or as a side to grilled proteins.
10 minutes
15 minutes
25 minutes
2 servings
Ingredients
- 75 g unsalted butter
- 3 spring onions finely sliced
- 3 sweetcorn cobs kernels cut from two, one left whole for charring
- 150 ml single cream
- 700 g cannellini beans jarred, drained and rinsed
- salt and freshly ground black pepper, to taste
- to serve: smoked paprika, extra spring onion, crusty bread
Instructions
-
Melt the butter in a large, heavy-bottomed pan over medium heat. Add the finely sliced spring onions and cook for 2–3 minutes, stirring often, until they soften and become translucent.
-
Add the corn kernels from two cobs to the pan and stir to coat them in butter. Pour in about 100ml of water and season with a good pinch of salt. Bring the mixture to a gentle simmer, reduce the heat slightly, and cook for 3–4 minutes until the corn is tender and bright.
-
While the corn cooks, prepare the third cob. Rub it with a little olive oil and a pinch of salt and pepper, then grill or char it for 8–10 minutes, turning occasionally, until it picks up light char marks. Remove from the heat and carefully cut the charred kernels from the cob; set aside to use as garnish.
-
Stir the single cream into the pan with the cooked corn, then remove the pan from the heat. Transfer about half of the corn-cream mixture to a blender and blend until smooth to create a silky creamed base. Return the puréed mixture to the pan, add the drained cannellini beans, and stir to combine.
-
Place the pan back on medium heat and warm everything through, simmering gently for 2–3 minutes so the beans absorb some of the creamed corn flavour. Taste and season with salt and plenty of freshly ground black pepper.
-
To serve, spoon the creamed beans into bowls, scatter the charred corn kernels and extra sliced spring onion over the top, then finish with a sprinkle of smoked paprika and another crack of black pepper. Serve immediately with plenty of crusty bread for dipping.
Notes, Tips & Variations
- Make ahead: Prepare the creamed base ahead of time and reheat gently, stirring occasionally. If the sauce thickens, loosen it with a splash of water or extra cream before serving.
- Bean options: Cannellini beans work well for their creaminess, but you can substitute other white beans if needed.
- Charred corn: Charring one cob adds a smoky contrast in texture and flavour. If you don’t have a grill, a hot cast-iron pan will do the job.
- To make it lighter: Swap single cream for a lighter dairy option or use a little vegetable stock for a lower-fat version; the texture will change slightly.
- Serving ideas: This dish pairs wonderfully with grilled fish, roast chicken, or as part of a shared plate with other seasonal salads and roasted vegetables.
If you have extra sweetcorn, this creamed corn beans recipe is a great way to use it up. For another fresh option, try a charred corn and avocado salad as a bright accompaniment to this dish.