Creamed Corn Recipe

Name: Creamed Corn
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 6 ears corn, shucked (4 to 5 cups); 2 tablespoons unsalted butter; 2 tablespoons finely chopped shallots or yellow onions; 3/8 teaspoon salt; 1/8 teaspoon ground black pepper; 1 cup half and half; Chopped fresh parsley, chives, or tarragon (for garnish)

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Creamed corn is summer’s comfort food.

The starchy residue that lies beneath the kernels thickens the corn, and in this version, cream seals the deal. Even summer has its cool and rainy days, but a warm bowl of these sweet golden kernels can cheer you while you wait for the sun to come out.

Video: How to Make Creamed Corn

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Creamed Corn

Fresh vs. Frozen Corn

In corn season, fresh corn is always optimal, and it really is the sweetest, most irresistible choice. You can also extract corn milk, a sweet starchy liquid, from the cobs of fresh corn. Corn that is fresh off the cob has a creamy, succulent quality that announces summer is here!

Having said that, you could substitute frozen corn, especially if you want to make this for a fall holiday (hello, Thanksgiving!) when corn is not in season.

Unfortunately, you can’t extract corn milk from frozen kernels. To mimic the creaminess of corn milk using frozen corn, try pureeing a small amount (about 1/3 cup of the kernels) in a blender to release some of the starch, and stir it into the corn.

Best Creamed Corn Recipe - bowl of creamed corn wtih spoon and herbs — Sally Vargas

Make-Ahead Creamed Corn

Once made, creamed corn can be stored in the refrigerator for at least three days. It can also be frozen for up to three months.

How to Serve This Side Dish

When corn is abundant, you could serve creamed corn with any warm weather meal as a side dish, but it’s not just for summer.

It would also be a good addition to your Thanksgiving table, especially since it can be made ahead of time with frozen corn.

By itself it is pure heaven, but you could vary it by adding some spicy jalapeños or chopped poblano peppers; other additions that come to mind are chopped basil, sliced cherry tomatoes, and cooked bacon crumbles.

For a creamed corn casserole, add a little extra liquid (cream or water,) sprinkle a little cheddar or Parmesan on top, and bake in a 375oF oven until brown and bubbly.

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Creamed Corn

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Servings 4 servings

6 ears corn, shucked (4 to 5 cups)
2 tablespoons unsalted butter
2 tablespoons finely chopped shallots or yellow onions
3/8 teaspoon salt
1/8 teaspoon ground black pepper
1 cup half and half
Chopped fresh parsley, chives, or tarragon, for garnish

Remove the corn kernels:

Set an ear of corn on a cutting board, and working from the thick to the narrow end, cut off 2 rows of kernels. Turn and cut off 2 or 3 more rows. Continue in this way until all the kernels are off all the cobs.

Alternatively, use a corn scraper. Set the cobs on a rimmed baking sheet to keep the kernels from flying all over the place when you remove the kernels.

Sally Vargas
Scrape the cob to release the creamy milk:

After you have removed the kernels, hold one cob over the pile of corn on the cutting board or baking sheet, and use the back of the knife to rub across it, going back and forth, to release the pulpy corn milk. Repeat with all the ears. The starchy liquid of the corn milk adds creaminess to the kernels.

Sally Vargas
Cook the corn:

In a large skillet over medium heat, melt the butter. Add the shallots or onions and cook, stirring often, for 3 to 4 minutes, or until the shallots soften but are not brown. Add the corn, corn milk, salt, pepper, and half and half.

Cook, stirring often, for 5 minutes, or until the kernels are tender and the corn looks creamy and slightly thickened. If it seems dry, stir in more cream or water, 1 tablespoon at a time. Taste and add more salt and pepper, if you like.

Sally Vargas

Sally Vargas
Serve the corn:

Transfer to a serving bowl and serve hot, garnished with chopped herbs.

Nutrition Facts (per serving)
243	Calories
14g	Fat
29g	Carbs
6g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	243
% Daily Value*
Total Fat 14g	18%
Saturated Fat 8g	40%
Cholesterol 36mg	12%
Sodium 539mg	23%
Total Carbohydrate 29g	10%
Dietary Fiber 3g	11%
Total Sugars 8g
Protein 6g
Vitamin C 8mg	38%
Calcium 73mg	6%
Iron 1mg	4%
Potassium 359mg	8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.