Creamed Corn Recipe

Creamed Corn

1. 1

   Prepare corn (if using fresh)

   If using fresh corn, shuck 2 large ears and cut kernels from the cob using a sharp knife. After cutting, run the back of the knife along the cob to remove the milky residue — add that liquid to the kernels. Measure 3 cups total kernels (about 2 ears). If using frozen, thaw and drain any excess water; measure 3 cups.

2. 2

   Sweat aromatics

   In a medium skillet or sauté pan over medium heat, melt 2 tablespoons unsalted butter. Add 1/4 cup finely minced yellow onion and cook, stirring occasionally, until translucent and soft, about 4–5 minutes. Add 1 teaspoon minced garlic and cook 30–45 seconds until fragrant.

3. 3

   Make roux

   Stir 1 tablespoon all-purpose flour into the onions and garlic and cook for 1 minute, stirring constantly, to eliminate raw flour taste. The mixture should be bubbling lightly and coat the back of a spoon.

4. 4

   Add corn and liquids

   Add the 3 cups corn kernels to the pan and stir to combine with the roux. Pour in 1 cup whole milk and 1/2 cup heavy cream, stirring to incorporate and loosen any browned bits from the bottom of the pan.

5. 5

   Simmer and thicken

   Bring the mixture to a gentle simmer over medium-low heat. Add 1 teaspoon granulated sugar, 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Reduce heat to low and simmer, stirring occasionally, until the mixture thickens slightly, about 8–10 minutes.

6. 6

   Optional partial purée for texture

   For a creamier, slightly blended texture, remove about 1 cup of the hot corn mixture and transfer to a blender or use an immersion blender in the pan; pulse/blend briefly until smooth (10–15 seconds), then return the puréed portion to the pan and stir to combine. This preserves some whole-kernel bite while creating a creamy base.

7. 7

   Finish and adjust seasoning

   Stir in 1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried) and 1/2 teaspoon lemon zest if using. Taste and adjust seasoning, adding more salt or pepper as needed. If mixture is too thick, stir in up to 2 tablespoons additional milk to reach desired consistency.

8. 8

   Serve

   Remove from heat and stir in a final 1 teaspoon of butter for sheen (optional). Transfer to a serving bowl and garnish with 1 tablespoon chopped fresh chives or parsley. Serve hot.