Cream Corn Recipe

Prepare corn

If using fresh corn, stand each ear upright in a bowl and slice kernels off with a sharp knife. After removing kernels, run the back of the knife down the cob to release the milky juice and add it to the kernels. You should have about 4 cups total. If using frozen, thaw and drain any excess water.

Sweat aromatics

In a medium skillet or saucepan over medium heat, melt 2 tablespoons butter. Add the minced onion and a pinch of salt and cook, stirring occasionally, until translucent and softened, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add corn and cook

Add the corn kernels and any reserved corn liquid to the pan. Increase heat to medium-high and cook, stirring occasionally, until the corn is bright and starts to release liquid, about 3–4 minutes.

Thicken

Sprinkle 1 tablespoon flour over the corn and stir to coat, cooking about 1 minute to remove the raw flour taste. Slowly stir in 1 cup whole milk, scraping up any browned bits from the pan. Bring to a gentle simmer. Simmer, stirring frequently, until the mixture begins to thicken, 3–5 minutes.

Cream and season

Stir in 1/2 cup heavy cream, 1/2 teaspoon sugar, 1 teaspoon salt, 1/4 teaspoon black pepper and 1 teaspoon fresh thyme leaves (if using). Reduce heat to low and simmer, stirring occasionally, until the sauce is creamy and coats the back of a spoon, about 4–6 minutes. Taste and adjust seasoning.

For extra richness, stir in 1 tablespoon additional butter off the heat until melted. If using, fold in 2 tablespoons grated Parmesan to add savory depth.

Transfer creamed corn to a serving bowl. Sprinkle chopped chives or parsley on top. Serve warm.

Make-ahead and reheat: refrigerate up to 3 days. Rewarm gently over low heat, adding a splash of milk if needed to loosen the sauce.