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Creamed Corn Recipe

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side Dish
Cuisine: American


  • 1 small yellow diced, or white onion
  • 2 tablespoons butter
  • 6 ears corn shucked and cleaned
  • ½ cup water
  • salt and pepper to taste
  • pinch sugar optional"”omit if your corn is very sweet
  • ½ cup heavy cream


  • Slice kernels off the cobs as described above.
  • Heat a saute pan over medium-low heat until hot. Add the butter and swirl to coat the bottom.
  • Sweat the onion with salt and pepper until softened and translucent. Don't let them brown, so adjust the heat down if the onions are starting to take on color.
  • Add the corn kernels and all the pulp and milk you scraped off of the cobs along with the water.
  • Add a pinch more salt and pepper and the sugar (if using). Bring to a boil, stirring constantly and mashing the kernels against the bottom and sides of the pan to extract all the starches.
  • Add the heavy cream and reduce slightly until thick and creamy. Taste and adjust seasonings.


Eat creamed corn as is, or stir in some minced fresh herbs.


Serving: 8g