Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Iowa "Creamed" Corn


From Martha Stewart; photo by Marcus Nillson; adjustments made for Intervale Food Hub members


  • 9 ears of corn, husked
  • 4 tablespoons unsalted butter
  • 1 garlic clove, minced
  • 1 teaspoon finely chopped fresh thyme
  • Coarse salt


  1. Grate 6 ears of corn on the large holes of a box grater into a bowl. Carefully slice off kernels from remaining 3 cobs using a sharp knife; transfer to bowl. Scrape cobs with back of the blade to extract creamy liquid into bowl.

  2. Melt 1 tablespoon butter in a medium saucepan over medium heat. Cook garlic until fragrant, about 30 seconds. Stir in corn with liquid, thyme, and 1 1/4 teaspoons salt. Reduce heat to medium-low; cook, covered, stirring often, until corn is tender but still has a slight bite, 25 to 30 minutes. Stir in remaining 3 tablespoons butter until melted. Serve immediately.