American · Side · Easy
Creamed Corn
Sweet corn simmered in a lightly thickened cream with butter and a hint of nutmeg. Rich, simple, and deeply comforting.
The whole recipe in 60 seconds
Creamed Corn, in 5 ideas
- Blending part of the corn thickens the dish naturally, no heavy starch needed.
- A whisper of nutmeg makes cream based dishes taste warmer and richer.
- Keep the simmer gentle. A hard boil can split the cream and dull the color.
- Frozen corn is excellent here and saves serious prep time on a busy day.
- A spoonful of sugar only if your corn needs it. Taste before you add.
What you need
Ingredients
- 6 cups corn kernels (fresh, or frozen and thawed)
- 2 tbsp unsalted butter
- 1 small onion, finely diced
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 tbsp all purpose flour
- 1 tsp granulated sugar
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- Pinch of ground nutmeg
- 2 tbsp chopped chives
How to make it
Directions
- Blend 2 cups of the corn with the milk until roughly pureed. This becomes the thickener and keeps the flavor all corn.
- Melt the butter in a large saucepan and soften the onion over medium heat for 4 minutes without browning.
- Sprinkle in the flour and stir for 1 minute.
- Add the remaining whole kernels, the corn puree, the cream, sugar, salt, pepper, and nutmeg.
- Simmer gently for 10 to 12 minutes, stirring often, until glossy and thick enough to mound on a spoon.
- Taste for seasoning, scatter with chives, and serve warm in a shallow bowl.
If you use fresh corn, simmer the stripped cobs in the cream for 10 minutes first, then discard them. The cobs give up a surprising amount of sweet corn flavor.