|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 3g||9%|
|Total Sugars 7g|
|Vitamin C 6mg||29%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There are so many ways to enjoy fresh corn on the cob, whether you steam it, grill it, roast, or eat it straight off the cob, uncooked (Yes, you can do this—it's basically like eating any other raw veggie). However, this recipe for cream-style corn is homemade and naturally sweet when made with seasonal corn. The recipe is made with fresh corn scraped from the cobs, butter, half-and-half, and simple seasonings you've likely got on hand. If the corn is very fresh and in season, you can skip the granulated sugar—you won't need it. Simply scrape the corn off the cob with a knife, including the milk (aka the juices from the corn).
Click Play to Learn How to Make Homemade Cream-Style Corn
This creamed corn is a delicious dish, and it is so easy to prepare. If you're looking for something to do with fresh corn, try it—your family will love it. If you really enjoy corn, you can certainly just eat this on its own, but it's great served alongside fried chicken, coleslaw, or maybe even some scalloped potatoes. Cream-style corn is undoubtedly a comfort food, and it's one of those dishes whose simplicity belies its deliciousness. It's also that much more rewarding when you make it yourself.
"Every year I lie in wait for corn to come in season. I love all things corn. Being southern, creamed corn was a staple side dish for Sunday dinners in the summer. The simplicity of this dish makes it even better. Fresh. Creamy. Slightly sweet. Always an instant favorite for a summertime side." —Renae Wilson
6 ears fresh corn
1/4 cup unsalted butter
3 tablespoons water
1 teaspoon sugar
1 tablespoon flour (blended with 1 tablespoon water)
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1 cup milk (or half-and-half)
Gather the ingredients.
Remove the husks and silk from the ears of corn and rinse well. Cut about 1 inch or so off of the top of each ear to make a flat end. Stand an ear on its flat end on a wide plate and, with a sharp knife, cut downward through several rows. Don't cut too close to the cob; cut the kernels about 3/4 of the way through. Once the kernels are cut from the cob, scrape the corn with the back of the knife to get all of the "milk" and pulp.
Melt the butter in a large skillet over medium-low heat.
Add the corn and juices, 3 tablespoons of water, and sugar. Cook, stirring, until the corn is tender, about 6 minutes.
Stir in flour and water mixture, salt, and pepper, blending well. Continue cooking, stirring, for 2 minutes.
Gradually add the milk, stirring constantly. Cook for about 2 minutes longer. Do not let the mixture boil.
Serve and enjoy.
- Fresh-picked corn will be the sweetest and most flavorful, and it will be lower in starch.
- If you can't use the fresh corn immediately after picking (or purchasing from the local farmers market), refrigerate it in its husks.
- If the husks have been removed, parboil the corn on the cobs for a minute or two and then refrigerate them for up to three days. The heat will keep the sugar from turning to starch.
- If you need to make this without milk and butter, you could make this recipe with a plant-based butter and plant-based milk such as oat, soy, or almond, but it may not thicken as much and get as "creamy" as regular full-fat cow's milk. You may need to add a little bit more flour to the pan if you are using a nondairy milk. Experiment until you reach the desired consistency. Even if it's not perfect, it will still taste good.
- Feel free to add seasonings that taste good with corn if you'd like to liven this dish up a little bit. A 1/2 teaspoon of paprika or cumin would work, and so would a dash (or more) of cayenne pepper. The sweetness of corn is a good foil for the heat of peppers.