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Classic Homemade Creamed Corn

Homemade creamed corn is simmered on the stovetop with butter, cream, and milk for a rich, creamy texture. A few pulses with an immersion blender thicken it while leaving most of the sweet corn kernels whole.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 6 fresh sweet corn ears, husked and silk removed
  • 2 tbsp butter
  • 1 cup heavy cream
  • 0.5 cup milk whole
  • 1 tsp sugar granulated
  • 0.5 tsp salt kosher
  • 0.25 tsp pepper black

Equipment

  • 1 immersion blender

Method
 

  1. Cut the kernels from the ears into a bowl.
  2. Scrape the cobs with the back of a knife to collect the milky pulp.
  3. Melt the butter in a 3-quart saucepan over medium heat.
  4. Add the corn and pulp, and cook for 5–7 minutes, stirring occasionally.
  5. Stir in the heavy cream, milk, sugar, salt, and pepper.
  6. Bring to a gentle simmer over medium-low heat and cook for 8–10 minutes, stirring often, until the corn is tender and the mixture is creamy.
  7. Turn off the heat and pulse the corn with an immersion blender several times, leaving most of the kernels whole.

Notes

Scrape the cobs thoroughly to collect the milky pulp. Refrigerate leftovers for 3–4 days; freezing is not recommended because the creamy texture may change. For a dairy-free variation, use dairy-free butter and unsweetened plant-based cream and milk.