Homemade Creamed Corn

5 from 1 vote

This is based on my mother's recipe for creamed corn. It's simple, flavorful and creamy, but not soupy and makes a delicious side dish whether you're using fresh from the cob corn, or frozen.

Course Side Dish

Cuisine American

Keyword corn

Dietary Restrictions Egg Free, Gluten-Free, Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 236.74kcal

Author Lisa Lotts

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

Instructions

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.

Video

Nutrition