Creamed Corn
Ingredients
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- 6 ears corn – kernels cut and cobs scraped for corn milk
- 2 tbsp unsalted butter
- 1 tsp granulated sugar
- 3/4 tsp kosher salt
- 3/4 cup heavy cream
- 1/2 cup whole milk
- 1/4 tsp black pepper – freshly ground
Instructions
1. Shuck the corn, remove silks, and cut the kernels into a large bowl. Using the back of the knife, firmly scrape down each cob to collect the milky pulp; add this corn milk to the bowl.
2. Melt the unsalted butter in a large skillet over medium heat.
3. Add the corn kernels and corn milk to the skillet along with the granulated sugar and kosher salt. Cook, stirring frequently, until the corn turns brighter yellow and just begins to soften, 5–7 minutes.
4. Stir in the heavy cream and whole milk. Bring to a gentle simmer, then reduce heat to medium-low and cook, stirring often, until the mixture thickens and the corn is tender, 10–15 minutes. It’s done when the cream lightly coats the back of a spoon and a spatula dragged across the pan leaves a line that slowly fills.
5. Stir in the black pepper. Taste and adjust seasoning with a pinch more salt or sugar if needed. If the creamed corn looks loose, mash some kernels against the side of the pan and simmer 2–3 minutes more to thicken. Remove from heat and let sit 2 minutes before serving.
Creamed Corn is a rich, spoonable corn side with a velvety sauce that clings to sweet, tender kernels. The natural starch from freshly scraped corn lends body, while butter and dairy round out the sweetness with gentle, savory depth. It’s comforting and simple, highlighting peak-season corn with a balance of creaminess and fresh pop.
Historically rooted in the American South, creamed corn began as a skillet preparation where the “cream” referred to the milky starch released from scraped cobs, not just dairy. Farm kitchens relied on fresh summer corn to thicken itself, with a little butter and milk added as available. Over time, versions incorporating heavy cream and other enrichments spread nationwide, but the essential technique of extracting corn milk remains a hallmark of the dish.