Homemade Creamed Corn
Inside: How to make creamed corn that tastes sweet, rich, velvety and full-bodied and the trick for thickening without cornstarch, flour or artificial thickeners.
Ditch the processed canned junk. This homemade creamed corn is so much better. Made with fresh corn on the cob, sweet onions, butter, and cream, it’s rich, naturally sweet, and a side dish that’s destined to be a family favorite.
If your only experience with creamed corn is the stuff out of the can or gelatinous goo scooped onto your lunch tray by an owlish cafeteria lady, this homemade version will be life-changing. OK, maybe it won’t alter your future, but the flavors are revelatory.
This seasonal summer side dish recipe is sweet and lush with a chunky-smooth texture that’s so inviting you’ll be scooping your next bite before finishing your first.
To give credit where it’s due, this is my mother’s recipe for creamed corn and its brilliance lies in its simplicity. Just humble ingredients that yield a wonderfully cozy dish you’ll crave.
Why this recipe works:
- Fresh flavor: Using kernels from the cob gives this dish a fresh, naturally sweet flavor.
- No flour or starch needed: Blending half the kernels thickens the mixture naturally, so it’s gluten-free and extra creamy.
- Simple ingredients: Just corn, onion, butter, cream, salt, and pepper—nothing fancy, just good food.
- Balanced texture: Whole kernels add pop and bite, while the purée creates a smooth, luscious base.
- Quick to make: Comes together in under 30 minutes for a last-minute summer side.
Ingredients:
- Corn–For the best flavor, strip the kernels off the cob. If you’re making this in the middle of winter, you can use frozen kernels, but thaw it first.
- Onion–Balances the flavors in the recipe. I used a white onion, which is a bit milder than a yellow one, but feel free to use whatever you have on hand. However, I’d avoid using red onion, as the color will mar the dish’s appearance.
- Butter – For sweating the onions and enriching the flavor. You can use salted or unsalted butter.
- Cream–You don’t need a lot, but it adds the silky richness you want for this side dish. I used regular cream, but you can also use heavy cream if desired. For a lighter side dish, substitute half and half, but don’t allow the corn mixture to boil as half and half can curdle or split if it gets too hot, whereas cream won’t.
- Kosher Salt–or sea salt for seasoning.
- Black Pepper–Freshly ground will give you the best flavor.
Step-by-step instructions:
- Remove the husks and silky strands.
2. Hold the cob upright in a large bowl and use a sharp knife to cut the kernels off the cob. Most of them should end up in the bowl, with a few stragglers escaping.
3. Blend half of the kernels in a blender or food processor until creamy and smooth.
4. Heat a skillet over medium heat and add one tablespoon of butter, the chopped onions, and a sprinkle of salt. Sweat the onions until they’re softened and translucent, but don’t let them brown, about 5-6 minutes.
5. Stir in the whole kernels, remaining salt and the remaining tablespoon of butter. Gently cook the mixture for 5-6 minutes until it’s slightly softened and fragrant. Do not brown the vegetables.
6. Stir in the pureed corn and mix until well combined, and cook for a minute or two, stirring regularly. The mixture will be pretty thick.
7. Stir in the cream and gently simmer for 7-8 minutes, stirring occasionally.
9. Simmer until you can pull a spoon through the center of the mixture and it holds the channel for a few seconds before filling in. Stir in the pepper and taste for seasonings. Adjust to your tastes.
Pro-Tips:
- Treat the vegetables gently. Sweat the onions over medium heat, so that they soften, but not brown. They should be translucent.
- Don’t rush cooking. The gentle simmer will thicken and emulsify the creamed corn with the cream.
- You can scale this recipe depending on the number of diners you have. Calculate one ear per person.
- Use leftovers in a corn casserole or cornbread.
Swaps & Variations:
- Add fresh herbs, such as basil, thyme leaves, parsley or chives to add brightness to the dish.
- For more pronounced flavor, add minced garlic to the onions as you sweat them
- Make it extra luxuriant by mixing in ⅓ cup of grated Parmesan cheese.
- For a smoky flavor, crisp 2-3 strips of bacon and use the renderings to sweat the vegetables, then top with the crumbled bacon.
- If you like a bit of heat, add ⅛-¼ teaspoon of cayenne pepper or crushed red pepper flakes to the onions as you sauté them.
FAQs
Canned styles are made from corn, water, sugar, modified food starch, and salt, whereas homemade creamed corn features fresh kernels, onion, butter, cream, salt, and pepper. I know which one I’d rather have.
Sweet corn is just fresh kernels cut from the cob at their peak freshness, whereas creamed corn is a recipe that uses the kernels as an ingredient. The creamy sauce is pureed and combined with a touch of cream and butter, and thickened by simmering the starchy vegetable until it reduces slightly.
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheating:
- Reheat leftovers over medium heat on the stovetop or in the microwave.
- Note: Homemade creamed corn will thicken in the refrigerator. To loosen it up, add 1-2 tablespoons of cream or whole milk.
Freezing:
- You can freeze this side dish in a freezer-safe container for up to three months
- Defrost before reheating, and take note that you may need to add a bit more cream when you do.
More corn recipes:
Homemade Creamed Corn
INGREDIENTS:
- 2 tablespoons butter
- ½ cup chopped onion
- 4 ears of corn
- ¾ teaspoon kosher salt or sea salt
- ½ cup cream plus more, if needed
- pepper to taste
DIRECTIONS:
- Remove the husks and silk from 4 ears of corn.
- Hold an ear of corn upright in a wide bowl and cut away the corn kernels using a sharp knife. The kernels will fall into the bowl as you slice.
- Use the blunt side of the knife to remove the "milk" from the cob by firmly sliding it over the surface, which will release the remaining liquid.
- Place half of the corn into a blender or food processor and puree until the corn has broken down and is relatively smooth. Add the pureed corn back to the whole kernels and set aside.
- Melt one tablespoon of butter in a large skillet over medium heat. Add ½ cup chopped onion and a sprinkle of the salt. Sweat until the onion is soft and translucent; don't let it brown.
- Once the onions have softened, stir in the corn and season with the remaining ¾ teaspoon kosher salt. Cook, stirring occasionally, for 5-6 minutes to gently cook it.
- Stir in ½ cup cream and heat to a simmer. Cook for an additional 7-8 minutes, until the cream has reduced slightly and the creamed corn has thickened.
- Add the remaining tablespoon of butter and season with pepper to taste.
RECIPE VIDEO:
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Oh my gosh, I just got this recipe today. Now I need to get some corn! I can’t stand the cream corn with cream cheese everyone has. This sounds like grammas and I know it’s gonna be excellent, and far healthier than most. I give 5 stars because I know we’re gonna love it! Thank you!