Cream of Corn – A Couple of Cooks

This creamed corn recipe tastes the best from scratch! The sweet and creamy hints of the beans go with just about anything.

It’s corn season here in Indiana, and we just bought the best juicy yellow ears from the farmer’s market. It’s time to make all the corn recipes, and this time we’re experimenting with an old classic: creamed corn. Homemade from scratch, it’s nothing like what comes out of a can. The rich, creamy sauce is combined with cream, milk, and a bit of Parmesan cheese, and goes with almost any main dish. Bookmark this Homemade Creamed Corn Recipe – we think you’ll be a keeper!

Ingredients in this Creamed Corn Recipe

The traditional method of making a creamed corn recipe used no cream! This dish is of Native American origin and uses corn milk, the liquid that emerges when corn is scraped from the cob. It became a popular dish in the American South and Midwest.

Most modern versions of creamed corn use heavy cream and milk to make the creaminess. But scraping the corn off the cob adds a great flavor boost: so we recommend it! The ingredients for this creamed corn recipe are:

• Fresh corn (or canned corn)
• Thick cream
• Butter
• Parmesan cheese (optional)
• Milk
• all purpose flour
• Sugar
• Garlic
• Salt

Use fresh corn for the best flavor.

For the best creamed corn recipe, use fresh, in-season corn on the cob! Of course, this is only available in certain months of the year, but the difference in flavor is noticeable. The sweet, juicy taste of fresh sweet corn is second to none! You can then also add corn milk to this recipe by scraping the ears of corn, which further enhances its sweet flavor.

As a substitute, you can use canned corn! You’ve added sugar and salt, so keep that in mind for the final flavor (you probably don’t need to add any more salt to this recipe). You can also use frozen corn, but we found it doesn’t taste quite the same. You may need to add more salt and sugar to taste.

Releasing the corn milk

This creamed corn recipe is best when you use fresh corn and add corn milk – the liquid that is released when you scrape the ears of corn! Here is how to do it:

• Cut the kernels of corn from the cob.
• Use the back of a knife to scrape the cob to release small bits of corn and the corn milk. Watch this video for instructions!
• Gather the corn bits and milk with the corn kernels, adding when called for in the recipe. This adds even more flavor and creaminess to the dish!

How to make creamed corn

Homemade Creamed Corn is easy to make and cooks up in less than 10 minutes! Here are the basic steps (see recipe below for amounts):

1. In a large skillet over medium heat, add the corn kernels (with the corn milk), cream, milk, salt, sugar, and garlic powder. Heat over medium heat and simmer for 6 to 7 minutes until the corn is bright yellow and cooked through.
2. Mix 2 tablespoons of the milk with the flour in a separate bow. Add the flour mixture and butter to the corn and simmer until thickened, about 90 seconds. Taste and add a little more salt if you like.
3. If using, add Parmesan cheese or transfer to a small saucepan, sprinkle top with Parmesan cheese, and grill until melted. Top with paprika and parsley and serve.

Ways to Serve Creamed Corn

This creamed corn recipe goes well with many types of main dishes! Since it is quite tasty with cream, we save it for special occasions when we cook for friends or family. It works as an easy side dish that is perfect in the summer or anytime. Here are some great ways to serve it:

more corn recipes

Corn is king in the summer (especially in the American Midwest where we live!). Here are some more flavorful corn recipes to enjoy: