Cream corn

Cream corn

Cream corn

Creamed corn is summer’s comfort meals.

The starchy residue that lies beneath the kernels thickens the corn, and in this edition, cream seals the deal. Even summer season has its amazing and rainy days, but a warm bowl of these sweet golden kernels can cheer you even though you wait for the sun to come out.


In corn season, fresh corn is always optimal, and it really is the sweetest, most irresistible decision. You can also extract corn milk, a sweet starchy liquid, from the cobs of fresh corn. Corn that is fresh off the cob has a creamy, succulent quality that announces summertime is here!

Having mentioned that, you could substitute frozen corn, specially if you want to make this for a fall vacation (hello, Thanksgiving!) when corn is not in season.

However, you can’t extract corn milk from frozen kernels. To mimic the creaminess of corn milk employing frozen corn, attempt pureeing a little volume (about 1/three cup of the kernels) in a blender to release some of the starch, and stir it into the corn.


After created, creamed corn can be stored in the refrigerator for at least three days. It can also be frozen for up to three months.


When corn is abundant, you could serve creamed corn with any warm weather meal as a side dish, but it’s not just for summer season.

It would also be a very good addition to your Thanksgiving table, specially since it can be made ahead of time with frozen corn.

By itself it is pure heaven, but you could differ it by incorporating some spicy jalapeos or chopped poblano peppers other additions that come to thoughts are chopped basil, sliced cherry tomatoes, and cooked bacon crumbles.

For a creamed corn casserole, include a little further liquid (cream or water,) sprinkle a tiny cheddar or Parmesan on prime, and bake in a 375F oven until finally brown and bubbly.

Want Much more CORN RECIPES?

Creamed Corn Recipe

  • Prep time: 10 minutes
  • Cook time: ten minutes
  • Yield: Serves 4


  • 6 ears corn, shucked (four to five cups)
  • 2 tablespoons unsalted butter
  • two tablespoons finely chopped shallots or yellow onions
  • 3/8 teaspoon salt
  • 1/eight teaspoon ground black pepper
  • 1 cup half and half
  • Chopped fresh parsley, chives, or tarragon (for garnish)

1 Take away the corn kernels: Set an ear of corn on a cutting board, and doing work from the thick to the narrow end, lower off two rows of kernels. Turn and minimize off two or three far more rows. Continue in this way right up until all the kernels are off all the cobs.

Alternatively, use a corn scraper. Set the cobs on a rimmed baking sheet to hold the kernels from flying all over the spot when you remove the kernels.

two Scrape the cob to release the creamy milk: Right after you have removed the kernels, hold a single cob over the pile of corn on the cutting board or baking sheet, and use the back of the knife to rub across it, going back and forth, to release the pulpy corn milk. Repeat with all the ears. The starchy liquid of the corn milk adds creaminess to the kernels.

three Cook the corn: In a large skillet in excess of medium heat, melt the butter. Include the shallots or onions and cook, stirring often, for three to four minutes, or till the shallots soften but are not brown. Add the corn, corn milk, salt, pepper, and half and half.

Cook, stirring typically, for 5 minutes, or till the kernels are tender and the corn looks creamy and slightly thickened. If it seems dry, stir in far more cream or water, 1 tablespoon at a time. Taste and add a lot more salt and pepper, if you like.

four Serve the corn: Transfer to a serving bowl and serve scorching, garnished with chopped herbs.

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