Creamed Corn

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Classic creamed corn with fresh yellow corn cut straight from the cob, onion, butter, and cream.

Photography Credit: Elise Bauer

Corn season has finally arrived! This morning my father picked up some yellow corn from the local farmer’s market that was so fresh we could eat it raw. Must have been picked this morning.

Did you know you could eat corn raw? You can if it has been picked within a few hours, at least the sweet corn we get.

I was inspired by a recipe in an old issue of the now defunct Everyday Food magazine to make creamed corn, which is quite a treat when the corn is so fresh. I added some nutmeg, and a little more butter to the original recipe.

Creamed Corn Recipe

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Yield: Serves 6


  • 1/2 large onion, finely chopped
  • 2 Tbsp butter
  • 8 ears corn, husks and silk removed
  • 1 teaspoon sugar
  • 1/8 teaspoon nutmeg
  • 1/2 cup heavy cream
  • Coarse salt and freshly ground pepper


1 In a large saucepan, melt 1 Tbsp of the butter on medium heat. Add the chopped onions and cook 2 to 3 minutes until translucent.

2 While the onion is cooking, remove the kernels from the corn. Stand a corn cob vertically over a large, shallow pan (like a roasting pan). Using a sharp knife, use long, downward strokes of the knife to remove the kernels from the cob. Use the edge of a spoon to scrape the sides of the cob to remove any remaining pulp.

3 Add the corn to the onions and butter in the saucepan. Add 2/3 a cup of water and the remaining 1 Tbsp of butter. Bring to a simmer, reduce heat and cover. Cook for 10-15 minutes until the corn is tender.

4 Add the sugar, nutmeg, and cream to the corn. Cook, uncovered, for 5-6 minutes, stirring occasionally. Add salt and pepper to taste.


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Creamed Corn

Showing 4 of 11 Comments

  • Kimberly

    Our local orchard was having a sweet corn festival this weekend, so my husband and I went to get a few dozen ears. I love cream corn, but I’d never made it from scratch. Till now. I have to say, I love this recipe!!!! It was perfect — even better than the cream corn I get at my favorite restaurant in town. I loved the addition of the nutmeg too. I know a few people didn’t like it, but I think it adds a little something special to the dish. I wouldn’t change a thing.

    I did like the idea of pureeing a bit of the corn for a creamier texture, but my husband loves the larger bits of corn. He’s never been a fan of the canned variety that seems more soupy than anything. For those of you who worry that there’s too much liquid, you can cook it a little longer than the 5 – 6 minutes recommended. Every batch of corn will be different, so keep that in mind.

    Again, thanks for another great recipe! Now, I have loads of yummy creamed corn in my refrigerator to enjoy for the next few days.

  • michael sills

    When I make creamed corn I do not use water to cook just sauté in butter. I use a bit of corn meal at the end to thicken. Last time I tried tumeric which was a really good contrast to the sweetness of the corn…

  • Anonymous2

    Loved it! I used a little too much nutmeg but I’ll go easy next time.

  • marlene

    My nephew Michael loves cream corn and he absolutely loved this recipe. As a single guy, he is used to cream corn “out of the can” and this recipe has him hooked!

  • linda j hudson

    Used canned corn, put 1 tsp sugar, 1/8th teaspoon nutmeg and 1/2 cup and heavy cream into
    food processor. Set aside.

    Sauteed red pepper/green chile and celery
    added flour as called for in recipe.

    Added chicken breast cut into small peices
    and milk to above.

    Simmered 15 min.

    Added cheese and french onion on top and served

    Serve with three cheese bread and a Riesling or
    chenin blanc or fume blanc.

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