Creamed Corn Recipe

If using fresh corn, shuck the ears and cut the kernels off with a sharp knife. For extra creaminess, after cutting, use the back of the knife to scrape the milky pulp from the cobs into a bowl and reserve.

If using frozen corn, thaw and drain any excess water. Finely dice the onion/shallot if using.

Sauté aromatics (optional)

In a 10-inch skillet or medium saucepan, melt 1 tablespoon of butter over medium heat. Add the diced onion/shallot and cook until translucent, about 3–4 minutes. If not using aromatics, skip this step and melt butter in the next step.

Cook the corn

Add the remaining 1 tablespoon of butter and the corn kernels to the pan. Sauté over medium heat for 4–6 minutes, stirring occasionally, until the corn is fragrant and beginning to soften.

Add dairy

Pour in the whole milk and heavy cream and stir to combine. If you reserved corn pulp from the cobs, add it now. Bring the mixture to a gentle simmer (do not boil) over medium-low heat.

Make slurry

In a small bowl, whisk the all-purpose flour with 2 tablespoons of the warm cream mixture until smooth to make a slurry. (If using cornstarch, dissolve it with 1 tablespoon of cold water and add it later if needed.)

Incorporate slurry and season

Stir the flour slurry into the gently simmering corn mixture. Continue to cook, stirring frequently, for 3–5 minutes until the sauce thickens and coats the back of a spoon. If the mixture is too thin, stir in the cornstarch slurry and cook 1–2 minutes more. Add sugar, 2 teaspoons salt (taste later and adjust), and black pepper; stir to combine.

Finish and adjust

Remove the pan from heat. Stir in the grated Parmesan if using, the chopped chives/parsley, and lime juice if desired. Taste and add remaining salt if needed. If you prefer a smoother texture, transfer about 1 cup of the cooked corn mixture to a blender or use an immersion blender and pulse once or twice, then return to the pan and stir to combine.

Transfer creamed corn to a serving bowl. Top with crumbled bacon if using and an extra sprinkle of chopped herbs. Serve warm as a side dish.

Leftovers: refrigerate in an airtight container for up to 3 days. Reheat gently over low heat, adding a splash of milk or cream to loosen if it has thickened.