Creamed Corn

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 Everyday Food 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
Yum

Ingredients

  • 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

Method

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.

creamed-corn-method-600-1 creamed-corn-method-600-2

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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Showing 4 of 15 Comments

  • Ryan

    Who doesn’t love creamed corn? This look’s great!

  • doodles

    When we grew corn many years ago we would eat it right out of the garden……well when we could get to it before the racoons. Your post brought back very fond memories..thanks

  • Abby

    That’s a beautiful dish, but where I’m from we never eat yellow creamed corn. Only white. Silver Queen, most likely. My great aunt is the BEST at it. I tried to have her teach me how when I graduated from college, and she did, but she had no exact measurements! That’s how it is with everything. she. makes. OH! I’m from N.C., by the way.

  • 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…

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