Readers of The Bitten Word cooked every recipe in the September 2013 Bon Appetit magazine. Here's their take on Tarragon Creamed Corn.
Virginia: It did not thicken up as nicely as I was hoping. I could have given it more time (I already gave it more than called for) but it would have thrown the timing off of the other things I was making. We did not like the tarragon flavor. I kept thinking that dill or thyme would have been better.
Sharleen: This dish was simple and easy but took more time than I like to spend cooking a side dish. Here are my family's comments on the dish: Eli, my 8 year old son, took a little nibble, got a disgusted look on his face and said, "I don't like it" which is not a surprising response from him at the dinner table. Sadie, my 6 year old daughter had two helpings and declared that it was almost as good as mac-n-cheese, which just happens to be her favorite food. My husband thought it was delicious and while I agree, I think it's hard to beat fresh corn on the cob with a pat of butter, which takes a whole lot less time, effort and dishes!
Christine: This was a long investment of time for little return - but that may just be creamed corn(?) Everyone liked it - but what's not to like? Give me some spark! ALSO it made 8 cups of creamed corn- the recipe says six servings. Meh.
Kelly: The tarragon creamed corn turned out just fine. Not great, not ok, but fine. I halved the recipe and used an immersion blender to process it instead of putting a third of it in a blender and that seemed to work out quite nicely. It was tasty and while I like tarragon, I think this would be really lovely with fresh basil. I'm not sure that I'd make it again unless I knew I was having a dinner guest who really liked creamed corn.
Nicole: Before making this dish, I hadn't had creamed corn since my childhood when it came out of a can. This was definitely a grown up version of the classic, it was full of flavor and had a great texture. This would be great as a Thanksgiving side.
Nancy Johnson: This was very simple to make and it was delicious! I had to stop eating to take a photo.
Jinny: I was surprised how the tarragon highlighted the sweetness of the corn. I will definitely make this dish again, but cut the whipping cream in half to cut down on the richness.
Get the Tarragon Creamed Corn recipe at Bon Appétit
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