Creamed Corn
Sweet corn kernels simmered in a rich, buttery cream sauce — simple enough for a weeknight, good enough to steal the show at any table.
Ingredients
- 4 cupsfresh or frozen corn kernels(from about 5–6 ears if fresh)
- 2 tbspunsalted butter
- ½ mediumyellow onion(finely diced)
- 2 clovesgarlic(minced)
- 1 tbspall-purpose flour
- ¾ cupheavy cream
- ¼ cupwhole milk
- 1 tspgranulated sugar
- ½ tspkosher salt(plus more to taste)
- ¼ tspblack pepper
- 1 pinchcayenne pepper
- 2 tbspfresh chives(thinly sliced, for garnish)
Method
- 01
If using fresh corn, cut the kernels from the cobs with a sharp knife. Run the back of the knife down each cob to scrape out the milky pulp and add it to the kernels — this thickens the final dish naturally.
- 02
Melt the 2 tbsp unsalted butter in a large skillet over medium heat until foaming subsides.
- 03
Add the 0.5 medium yellow onion and cook, stirring occasionally, for 3–4 minutes until softened and translucent.
- 04
Stir in the 2 cloves garlic and cook for 30 seconds until fragrant.
- 05
Sprinkle in the 1 tbsp all-purpose flour and stir constantly for 1 minute to cook out the raw flour taste.
- 06
Pour in the ¾ cup heavy cream and ¼ cup whole milk, stirring to dissolve any lumps from the flour.
- 07
Add the 4 cups corn kernels, 1 tsp granulated sugar, ½ tsp kosher salt, ¼ tsp black pepper, and 1 pinch cayenne pepper. Stir to combine.
- 08
Bring to a gentle simmer and cook, stirring frequently, for 6–8 minutes until the sauce has thickened and the corn is tender.
- 09
Taste and adjust salt and pepper as needed. For a creamier texture, use the back of a spoon to lightly crush some of the corn kernels against the side of the pan.
- 10
Transfer to a serving dish and garnish with the 2 tbsp fresh chives. Serve immediately.
Adapted from public domain & community sources