Creamed corn is one of my favorite veggies to consume and it’s fairly easy to make from scratch. The recipe that I’m providing will feed a family of 4 but if you want more/less corn, feel free to adjust the amounts of the ingredients in proportion.
Things to know upfront
- Level: Easy
- Total: 2 hr
- Prep: 15 min
- 1st Cook: 15 min
- Cutting Corn from Cobb: 15 min
- 2nd Cook: 15 min
- Yield: 4 to 6 servings
- 4 ears of corn
- Salt and pepper
- 4 tablespoons butter
- 2 ounces of Heavy Whipping Cream
- 2 tablespoons chopped fresh parsley (optional)
1. The first thing you’re going to want to do is begin boiling water in a large pot. Because water can take a little while to reach a boil, I would start here. Be sure to salt your water also. Your water should taste like the ocean. If it doesn’t, add more salt.
2. Next, you want to begin by shucking all of your ears of corn. This can be a little time consuming. If you have a microwave, I recommend you popping them into there for about 30 seconds and then shucking them. The steam from this technique will make the corn shucking process go much faster. If you don’t have a microwave, feel free to get your little ones involved in helping. Kids love being included and involved. This will be a fun activity for them a nice way to get them contributing to family meal prepping.
3. After shucking the corn, it’s time to throw them in the pot of boiling water and walk away. The cook time can vary but I would check on them to be done after about 20 minutes. Once the corn is done, you’re going to remove it from the boiling hot water so that it can begin to cool down. Save about 1 cup of the water in a measuring glass. We will use this later.
4. Once the corn has cooled and is at a temperature that you can touch without getting burned, it’s time to remove the corn from the cobb. I typically use a cutting board to cut the corn on. The kernels may fly off the cobb so if you have a large bowl that you feel comfortable working with, then you can use this also. Begin cutting the corn kernels away from the cobb. You’ll want to also “milk” the cobb also by scraping the cobb once kernels are removed it to get all of the juices and bits out of the corn.
5. Add all of the corn kernels and bits back into a cooking pot on the stove top and turn the stove top on. Begin to season with pepper (and salt if needed) and add in 4 teaspoons of butter.
6. For the next step, you have two options. I prefer the first but I’m going to provide both. You can either:
A. Stir Heavy Whipping Cream into corn and allow the corn to thicken. This is what creates creamed corn.
B. Using the saved water that the corn was cooked in, add 1 teaspoon of floor and stir vigorously until well mixed and free from clumps to make a roux. Then add this mixture into our corn, stirring to ensure it mixes well. This helps thicken the corn and makes the corn become creamed corn.
7. Once the corn has thickened, it is essentially done. I usually top mine with freshly chopped parsley for presentation but that’s totally optional.