Cream Corn Recipe

Prepare the corn

If using fresh corn, cut kernels from 4 medium ears to yield about 4 cups. Reserve cobs and scrape remaining milk from cobs with a spoon into a small bowl; if using frozen, thaw and drain excess liquid.

Sweat aromatics

In a large skillet or sauté pan set over medium heat, melt 3 tablespoons unsalted butter. Add 1 cup finely diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Add 2 teaspoons minced garlic and cook for 30–60 seconds until fragrant.

Cook corn

Add the 4 cups corn kernels to the pan and cook, stirring occasionally, 4–5 minutes until the corn is bright and starting to soften. Spoon a few tablespoons of the corn into a blender or food processor (or reserve a bowl and use an immersion blender later) and purée until slightly smooth but still textured.

Make roux and combine

Sprinkle 2 tablespoons all-purpose flour over the corn in the pan and stir to coat for 1 minute to cook off raw flour taste. Slowly pour in 1 cup whole milk while stirring to incorporate and break up lumps. Add the blended/puréed corn back to the pan along with any scraped corn milk from the cobs (if reserved).

Simmer to thicken

Bring mixture to a gentle simmer and add 1 cup heavy cream. Stir frequently and simmer lightly 6–8 minutes until the sauce thickens to a creamy consistency. If it becomes too thick, thin with up to 2 tablespoons more milk. Taste and season with 1 teaspoon granulated sugar, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper, adjusting to taste.

Remove from heat and stir in 2 tablespoons grated Parmesan cheese for a savory finish if desired. If you want a bright pop, stir in 1 tablespoon fresh lime juice. Garnish with 2 tablespoons chopped fresh chives or parsley. Serve hot.