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Creamed Corn

A simple, delicious side dish that turns ordinary corn into something comforting and slightly indulgent, perfect for summer potlucks and family dinners.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Corn Base
  • 4-6 ears Fresh corn on the cob Alternatively, use 3-4 cups canned corn, drained.
Creamy Sauce
  • 1 cup Heavy cream For a lighter finish use half-and-half or a mixture of milk + 1 tbsp cornstarch.
  • 2 tablespoons Unsalted butter
  • Salt Salt and freshly ground black pepper To taste
  • Fresh herbs (thyme or parsley), finely chopped For added brightness.

Method
 

Preparation
  1. If using fresh corn, stand each ear upright and carefully slice kernels off the cob with a sharp knife. Reserve any milky liquid from the cob.
  2. Heat a medium saucepan over medium heat. Add the butter and let it melt, swirling so it coats the pan.
Cooking
  1. Add the corn kernels and sauté for 2–3 minutes until they’re glossy and fragrant.
  2. Pour in the heavy cream and stir to combine. If you reserved corn milk, add it now.
  3. Season with salt, pepper, and half of the herbs. Reduce heat to a gentle simmer.
  4. Cook, stirring occasionally, for 6–8 minutes until the cream is slightly thickened and coats the kernels.
  5. If you prefer a thicker sauce, whisk 1 tsp cornstarch with 1 tbsp cold water and stir it in, simmering another minute.
  6. Taste and adjust seasoning. Stir in the remaining herbs just before serving.

Notes

Keep the simmer low — boiling can break the cream. The total cook time once the cream is added is usually under 10 minutes.