Description
This homemade creamed corn is creamy, comforting, and full of flavor. A simple dish that feels like home in every bite!
Ingredients
Scale
- 6 ears fresh corn (about 4–5 cups kernels) or 4 cups frozen corn, thawe
- 2 tablespoons unsalted butter
- 1/4 cup finely diced onion
- 1 clove garlic, minced
- 3/4 cup heavy cream
- 1/4 cup whole milk
- 1 tablespoon granulated sugar (optional, depending on corn sweetness)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon all-purpose flour
- 2 tablespoons cream cheese (optional, for extra creaminess)
- 1 tablespoon fresh herbs (chives, parsley, or thyme), finely chopped
Instructions
- Step 1: Prepare the Corn If using fresh corn, shuck the ears and rinse to remove any silk. Stand each ear upright in a large bowl and use a sharp knife to cut downward, removing kernels from the cob. After cutting off the kernels, use the back of your knife to scrape down the cobs to extract the remaining corn “milk.” This starchy liquid adds natural thickening power to your Creamed Corn Recipe. Set aside both the kernels and corn milk.
- Step 2: Sauté the Aromatics Melt butter in a large skillet over medium heat. Add the diced onion and cook for 2-3 minutes until it becomes translucent but not browned. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it as this would add bitterness to your creamed corn.
- Step 3: Add Corn and Create Base Add the corn kernels to the skillet along with any extracted corn milk. Stir to coat everything in the butter mixture and cook for about 3-4 minutes until the corn starts to soften but still maintains some crunch.
- Step 4: Create the Cream Sauce Reduce heat to medium-low and pour in the heavy cream and milk. Add salt, pepper, and sugar (if using). Stir well to combine all ingredients. If using the flour for thickening, mix it with a little cold milk first to create a slurry, then stir into the corn mixture to prevent lumps.
- Step 5: Simmer and Finish Allow the Creamed Corn Recipe to simmer gently for 8-10 minutes, stirring occasionally, until it reaches your desired thickness. The sauce should coat the back of a spoon but still flow slowly when tilted. In the last minute of cooking, stir in the cream cheese if using, allowing it to melt completely into the sauce. Remove from heat and stir in the fresh herbs just before serving.