Cream Corn Recipe
Cream corn, also called "creamed corn," has its origins in the Southern United States. Traditionally, it was made as a way to use fresh, in-season corn during the summer months. Early recipes combined scraped corn kernels with milk or cream to create a velvety texture.
Equipment
- Large skillet or saucepan
- Sharp knife
- Cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 6 ears of fresh corn (or 4 cups frozen corn, thawed)
- 1 cup heavy cream
- 1/2 cup whole milk
- 2 tablespoons unsalted butter
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch (mixed with 2 tablespoons water to create a slurry)
- Optional garnish: chopped parsley or grated Parmesan
Instructions
- Prepare the CornIf using fresh corn, husk the ears and remove all silk.
- Use a sharp knife to slice the kernels off the cob into a large bowl. Then, scrape the cobs with the back of the knife to extract the corn milk for extra creaminess.
- Sauté the CornIn a large skillet over medium heat, melt the butter.
- Add the corn kernels to the skillet and cook for 3–5 minutes, stirring occasionally, until they start to soften and release their natural sweetness.
- Create the Creamy BaseStir in the heavy cream, whole milk, sugar, salt, and black pepper.
- Bring the mixture to a gentle simmer, then reduce the heat to low. Cook for 5–7 minutes, stirring frequently.
- Thicken the Cream CornIn a small bowl, mix the cornstarch with water to create a slurry.
- Slowly pour the slurry into the skillet while stirring continuously.
- Cook for another 2–3 minutes, or until the cream corn reaches your desired thickness.
- Adjust and ServeTaste the cream corn and adjust the seasoning with more salt or sugar if needed.
- Garnish with chopped parsley or grated Parmesan for an extra touch of flavor.
- Serve warm as a side dish, and enjoy!