Creamed Corn

Side DishGluten-FreeVegetarianCorn

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 / Reviews

  • 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.

  • Veronica

    I have an ingenious tip for all of you: USE A BUNDT PAN to cut the corn from the cob. Place the cob in the hole in the center of the Bundt Pan and then cut the corn from the cob, it all lands in the pan and cob is steady in the hole in the middle!!

  • Martha

    I am from Nebraska so I know corn. This was the best.

  • grant

    No need for milk, cream or flour, just blend half the mix.

  • Nan Vogee

    When I heard a simular recipe on TV the cook thickened the Cream Corn by blending some of the mix so that is what I plan to do. Does make sense. Then I plan to freeze some. Thanks!

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