Creamed Corn Recipe

Prepare corn (if using fresh)

If using fresh corn, remove husks and silks. Stand each ear on its blunt end and carefully slice downward with a sharp knife to remove kernels into a bowl until all kernels are removed. Reserve the cobs.

Extract corn milk (optional, for extra creaminess)

If using fresh corn, after cutting kernels, place the reserved cobs in a medium saucepan with 1/2 cup of water. Simmer gently 5 minutes, then remove cobs. Press the cooked cobs against a spoon to extract any remaining liquid and add that liquid to the kernels. Alternatively, place one-third of the kernels in a blender with 3 tablespoons of milk and blend until mostly smooth; return the purée to the kernels for a creamier texture.

Sauté aromatics

In a 10-inch skillet or medium saucepan, melt the butter over medium heat until foaming. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Make a light roux

Sprinkle the flour over the softened onions and garlic and cook, stirring, 1 minute to remove the raw flour taste. This will slightly thicken the finished creamed corn.

Add corn and liquids

Stir in the corn kernels and any reserved/extracted corn liquid or blended corn purée. Add the half-and-half (or light cream) and the 3 tablespoons of milk. Stir to combine and bring to a gentle simmer over medium-low heat.

Simmer to thicken

Reduce heat to low and simmer, stirring occasionally, until the mixture thickens and the corn is tender, about 6–8 minutes. If the mixture becomes too thick, add up to 2 tablespoons more milk to reach desired consistency.

Season and finish

Stir in the granulated sugar, salt, black pepper, and thyme leaves (if using). Taste and adjust seasoning. If using, stir in grated Parmesan until melted and incorporated for a slightly savory finish.

Serve

Remove from heat. Transfer to a serving bowl and garnish with chopped chives or parsley. Serve warm.