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Creamed Corn with Fresh Corn Recipe

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4.8 from 75 reviews

This Best Creamed Corn recipe is a comforting and rich side dish made from fresh corn kernels and milk simmered with butter, onion, garlic, and a touch of flour for creaminess. Perfect for showcasing the natural sweetness of fresh corn, it features a silky, thick texture and is easily customizable with fresh herbs for garnish.

Ingredients

Fresh Corn

  • 8-10 ears Fresh Corn on the Cob (approx. 5-6 cups kernels + corn milk)

Base Ingredients

  • 4 tbsp Unsalted Butter, divided
  • 1 medium Sweet Onion or Shallot, finely diced (about 1/2 cup)
  • 2-3 cloves Garlic, minced

Thickener

  • 2 tbsp All-Purpose Flour (optional, but recommended)

Dairy

  • 1.5 cups Heavy Cream
  • 0.5 cup Whole Milk (or more heavy cream)

Seasonings

  • 1-2 tsp Granulated Sugar, to taste
  • 1 tsp Fine Sea Salt, to taste
  • 0.5 tsp Freshly Ground Black Pepper, to taste

Garnish (Optional)

  • Fresh chives or parsley, finely chopped

Instructions

  1. Prepare the Corn: Shuck the corn and stand each ear upright in a large bowl. Carefully slice off the kernels with a sharp knife. Then, use the dull side of your knife to scrape the cobs firmly, extracting the remaining corn milk and pulp. Set this mixture aside for later use to maximize flavor.
  2. Sauté Aromatics: In a large pot, melt 2 tablespoons of butter over medium heat. Add the finely diced sweet onion or shallot and sauté for 5 to 7 minutes until translucent and soft. Add minced garlic and continue to sauté for an additional 1 to 2 minutes until fragrant, being careful not to brown the garlic.
  3. Create Roux and Add Dairy: If using, sprinkle 2 tablespoons of all-purpose flour evenly over the sautéed aromatics and cook while stirring for 1 to 2 minutes to cook out the raw flour taste and form a light roux. Gradually whisk in 0.5 cup whole milk followed by 1.5 cups of heavy cream, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer and stir continuously until it slightly thickens, about 3 to 5 minutes.
  4. Add Corn and Simmer: Stir in the reserved fresh corn kernels and the extracted corn milk along with granulated sugar, sea salt, and freshly ground black pepper to taste. Bring everything back to a gentle simmer, then reduce heat to low. Partially cover the pot and cook for 15 to 20 minutes, stirring occasionally until the corn is tender and the sauce thickens to a luxurious, creamy consistency. Adjust thickness if necessary, remembering it will thicken further as it cools.
  5. Final Seasoning and Serve: Perform a final taste test and adjust seasonings of salt, sugar, and pepper as preferred. Transfer the creamed corn to a serving bowl, garnish with finely chopped fresh chives or parsley if desired, and serve immediately as a rich comforting side dish.

Notes

  • Using fresh corn is highly recommended for the best flavor and texture.
  • The flour is optional but helps create a thicker, creamier sauce.
  • You can substitute whole milk with more heavy cream for a richer dish.
  • Adjust sugar and salt according to the sweetness of your corn and personal preference.
  • This dish pairs well with grilled meats or holiday meals.

Find it online: https://mealoria.com/creamed-corn-with-fresh-corn-recipe/