Creamed Corn Recipe

Prepare corn (if using fresh)

If using fresh corn, shuck 4 ears and use a sharp knife to cut kernels off the cobs. Reserve the cobs for extra flavor by placing them in the pot with a little milk while cooking (optional; discard before finishing). If using frozen corn, thaw and drain any excess liquid.

Measure and set out butter, cream, milk, cornstarch, onion, garlic, seasonings, and optional finishers so everything is ready.

Heat a 10-12 inch heavy skillet or saucepan over medium heat. Add the butter and let it melt, swirling to coat the pan but not brown.

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.

Add the corn kernels to the pan and stir to combine. Cook, stirring occasionally, for 3–4 minutes to warm the corn and develop a little sweetness.

Pour in the heavy cream and whole milk and stir to combine. If you reserved cobs for extra flavor, add them now. Bring the mixture to a gentle simmer over medium-low heat — do not boil rapidly.

In a small bowl, whisk the cornstarch into 1 tablespoon of the milk or cream taken from the pot (or into 1 tbs water) to make a smooth slurry. Stir the slurry into the simmering corn mixture.

Simmer gently, stirring frequently, until the sauce thickens slightly and coats the back of a spoon, about 3–5 minutes. Taste and discard any reserved cobs.

Reduce heat to low. Stir in the salt, black pepper, and optional sugar; adjust seasoning to taste. If using, add the cream cheese and grated Parmesan now and stir until fully melted and smooth for a richer texture.

For a slightly creamier, partially puréed texture (classic creamed corn), use an immersion blender to pulse about one-quarter to one-third of the corn in the pot 2–4 times until some kernels are mashed but others remain whole. Alternatively, transfer about 1 cup of the corn and liquid to a blender and pulse, then return it to the pot and stir.

Warm through for another 1–2 minutes, stirring, until the desired consistency is reached. If the mixture becomes too thick, stir in up to 2 tablespoons additional milk to loosen it.

Remove from heat and let rest for 2 minutes; the sauce will continue to thicken as it cools slightly.

Spoon the creamed corn into a serving bowl. Sprinkle with chopped parsley or chives if using and serve warm.