Creamed Corn

Name: Creamed Corn
Prep time: 15 min
Total time: 1 h
Yield: 8 - 10 serving(s)
Ingredients: 12 ears fresh corn, shucked (about 12 cups kernels); 1/4 c. salted butter; 2 tbsp. olive oil; 1 small yellow onion, chopped; 1 1/2 tsp. kosher salt; 1 tsp. ground black pepper; 3 c. milk; 1/4 c. fresh basil leaves, chopped, plus more for garnish

It's worth making it fresh!

By Josh MillerUpdated: Feb 12, 2024

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Caitlin Bensel

Yields:

8 - 10 serving(s)

Prep Time:

15 mins

Total Time:

1 hr

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With the color and flavor of sweet summer sunshine, creamed corn is the ultimate summer recipe. Ree Drummond's fresh corn casserole inspired this stovetop version, which uses the kernels and scraped corn cobs to yield a thick, creamy side dish that will soon be one of your favorite corn recipes.

How do you make creamed corn?

While some recipes use a lot of heavy cream or thicken the corn mixture with flour, this recipe celebrates the sweet flavor of summer corn by going light on the dairy, and thickening the dish with the sweet juices that come from scraping down the corn cobs after the kernels are removed.

What's the best way to cut corn kernels from the cob?

To cut corn kernels from the cob, follow these steps: Line a cutting board with a clean dish towel to prevent slipping; place the corn cob upright, pointed end up, flat base down; carefully slice downward, letting the kernels fall onto the dish towel.

Can you use canned cream corn in this recipe?

Canned cream corn already contains seasonings and thickeners, so it's not a trusty substitute for this recipe.

Can you make creamed corn with frozen corn?

Frozen corn can be used with this recipe, but reserve about 2 cups of the kernels and pulse them in a food processor a few times to help the mixture turn out creamy.

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Ingredients

Directions

1. Step 1Cut the corn kernels from the cobs using a sharp knife; set the corn kernels aside. Holding the corn cob upright with the base resting on a plate or rimmed baking sheet, scrape the blade of the knife down the corn cob to extract any extra corn pulp or juices. Reserve the juices and pulp (about 1 cup); discard the cobs or freeze them for making stock or chowder. Add 4 cups of the corn kernels to a blender or food processor; pulse until very finely chopped; set aside.
2. Step 2In a Dutch oven or large skillet, melt the butter over medium heat. Add the olive oil and onion; cook, stirring occasionally, until softened, about 5 minutes.
3. Step 3Add all the corn kernels, corn pulp and juices, salt, and pepper, stirring to combine. Add the milk and bring to a simmer. Reduce the heat to medium low, and cook, stirring often, until the mixture has thickened, about 30 minutes.
4. Step 4Just before serving, stir in the basil. Garnish with extra basil, if you like.

This creamed corn freezes beautifully. To reheat, simply thaw, then heat it gently in a saucepan over medium-low heat until warm. Wait to add the basil until just before serving.

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