When it comes to fresh creamed corn, I always try to make the most of sweet summer corn. There’s just something about it that takes this dish to the next level. It’s one of those classic American side dishes that I love bringing to barbecues—always a hit!
Fresh Creamed Corn Recipe
I’ve never quite understood why everyone waits until Thanksgiving to make creamed corn. For me, late summer is the perfect time to dive into this dish, especially when sweet corn is at its peak. Fresh creamed corn really brings out everything I love about summer corn. And trust me, this recipe is worlds away from the canned stuff—you’re in for a real treat!
With fresh corn popping up at the farmers’ markets, I always find this the perfect time to whip up this scrumptious side dish. One thing I’ve learned is that once corn is picked, the sugars start turning into starch. So, if you’re after that tender, sweet corn flavor, it’s best to buy, cook, and eat it the same day, or as close to it as you can. The corn will keep in the fridge for a few days, but I’ve noticed the quality and taste start to drop off with each passing day.
Why I Love This Recipe
- I love how the creaminess balances the sweetness of the corn—it’s just the right mix.
- It’s one of those recipes I can whip up quickly, even on busy days.
- Every time I make it, it’s gone in no time because everyone wants seconds!
Ingredients
It only takes six ingredients to turn fresh, sweet corn into the creamiest, most delicious side dish.
- fresh sweet corn -I always go for the freshest corn I can find because it really makes a difference in flavor—sweet and juicy, just the way I like it. If fresh corn is not available frozen corn is the best alternative, since it’s frozen at the peak of freshness.)
- half and half – I use half and half to get that perfect balance between creamy and light, without making the dish too heavy.
- heavy cream – With 2 cups of heavy cream, this dish gets that rich, indulgent texture that I can’t get enough of—super creamy and satisfying.
- cayenne pepper – I add a pinch of cayenne for a little kick—it’s just enough to keep things interesting without overpowering the sweet corn.
- salt
- butter
How Do I Make Fresh Creamed Corn
Find the complete recipe with measurements in the recipe card at the bottom of the post.
- Step One: Start by cutting the kernels off the ears of sweet corn, then use the back of your knife to scrape the cobs and get all that corn milk out. Divide the kernels into two cups and three cups.
- Step Two: Throw the two cups of corn into a food processor or blender with 1/2 cup of half and half, and blend until smooth.
- Step Three: In a nonstick sauté pan (at least 12 inches wide), melt some butter over medium-high heat.
- Step Four: Add the remaining corn kernels, the pureed corn mixture, cream, the rest of the half and half, a pinch of cayenne, and salt to taste. Let it all simmer, stirring often, until it thickens up nicely—about 20 minutes.
Variations
If you want to change up the recipe, give these a try:
- Spicy Kick: Add some diced jalapeños or a splash of hot sauce for a bit more heat.
- Herb Twist: Mix in some fresh herbs like chives, parsley, or cilantro for a fresh, herbal flavor.
- Cheesy: Stir in a handful of shredded cheddar or Parmesan cheese for a cheesy touch.
- Bacon Bits: Crumble some cooked bacon into the creamed corn for a smoky, savory boost.
- Sweet and Savory: Try adding a touch of honey or maple syrup for a hint of sweetness that complements the corn’s natural flavor.
- Garlic: Sauté some minced garlic in the butter before adding the corn for an extra layer of flavor.
Recipe Notes and Tips
Here’s how I pick the best corn and get it ready for the creamed corn—these tips make all the difference!
- Creamed corn, in my book, is all about combining sweet corn with a milky mixture made from pulped and scraped corn kernels. It’s got this velvety, creamy texture that’s pretty irresistible.
- For fresh corn, I always look for pale, sticky silk with just a touch of brown at the tips. The tops of the ears should feel filled with kernels all the way to the ends.
- I check the cut end of the corn too— it should be fresh, moist, and free of spots. Old cuts tend to look rusty.
- I know the corn is ripe when the kernels release a milky juice. If the corn’s overripe, it’ll be dry and tough.
- When I’m removing kernels from the corn cob, I stand the cob upright and carefully cut straight down along the sides.
- To get all the good stuff out, I scrape the cobs with the back of my knife to release the “milk” into the corn I’ve just cut off.
Leftovers and Storage
Here are a few things to keep in mind when it comes to leftover creamed corn.
- Cool it first: Let the creamed corn cool down to room temperature before you store it.
- Store in an airtight container: Transfer the leftovers to a container with a tight lid to keep it fresh.
- Refrigerate: Keep it in the fridge for up to 4 days.
- Freeze: I do not recommend freezing this creamed corn.
Other Great Ways To Enjoy Summer Corn Right Now
The possibilities are endless when it comes to incorporating fresh corn into recipes! Here are a few more ideas:
- a corn and salsa tortilla soup that tastes like summer and is so easy to make
- corn chowder served in a big bread bowl and tastes best served at the beach or on game day (can also use frozen corn)
- a sweet corn pudding made right in your slow cooker and ready to serve
- a blackened shrimp pasta with creamy corn fettuccine that is going to blow your mind
- start your next party with this delightful corn crostini appetizer
- a stack of fresh corn and basil cakes that are amazing
- this chicken corn chowder is a summer essential
- fresh corn and cherry salad that is everyone’s favorite
- there is nothing more delicious than a scoop of fresh sweet corn-blueberry buttermilk ice cream
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Fresh Creamed CornMaking the most of sweet summer corn takes this fresh creamed corn to the next level. It’s one of those classic American side dishes that’s always a hit at barbecues.
Servings: 10 people
Calories: 232kcal
Equipment
Ingredients
InstructionsFresh Cream Corn Recipe:
NotesThickening: The dish has thickened enough when there is more visible corn than liquid left in the pan. You will also be able to run a rubber spatula down the middle of the pan and mixture will remain separated momentarily. The amount of time it takes to thick will depend greatly on your stove. Anything smaller than a 12" nonstick pan will also add considerable time to the thickening process.
Amount: Serving size is approximately 1/2 a cup.
For optimal outcomes when making this fresh creamed corn, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select. NutritionNutrition Facts
Fresh Creamed Corn
Amount Per Serving (101 g)
Calories 232
Calories from Fat 154
% Daily Value*
Fat 17.1g26% Saturated Fat 10.2g64% Polyunsaturated Fat 0.9g Monounsaturated Fat 3.6g Cholesterol 53.8mg18% Sodium 62.6mg3% Potassium 257.4mg7% Carbohydrates 16.2g5% Fiber 2g8% Sugar 3.7g4% Protein 3.7g7%
Vitamin A 16.1IU0% Vitamin C 4.7mg6% Calcium 4.1mg0% Iron 0.7mg4% * Percent Daily Values are based on a 2000 calorie diet.
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Liz says
A million times better than what you get in a can! This was such a delicious side dish made with fresh, local corn!! Will make it again before the season ends.
Cathy says
Glad you enjoyed it.
Julie says
This dish should definitely be served year round! I love creamed corn and can’t wait to make it this week.
Cathy says
It’s the best.
Anthony Allen says
I love creamed corn too, but definitely not the stuff in a can. 😛 HAS to be homemade! Great recipe!
Toni says
I really loved it! So easy to make and so good!
Cathy says
That makes me happy, thanks!
Malissa says
Thanks for this recipe. I tried it and loved it.
Kisses from Dubai.
Cathy says
Glad you loved it.
Lindsay Cotter says
This was so easy to make! I’ll never buy canned cream corn again!
Cathy says
Glad you enjoyed it.
Suzy says
It has been way too long since I’ve had creamed corn and this recipe did not disappoint! It was so delicious and flavorful!
Cathy says
Yeah!
Forrest Hedden says
This looks amazing and so easy. Will try it this weekend!
Tito says
Be still my heart.
Willow says
Made this last night, was so dang good! Great recipe.
Cathy says
Glad you loved it.
Tessa Graves says
Just made this delicious recipe. It was easy and turned out great. Thank you so much for sharing!
Jim B says
Really easy and delicious when made with very fresh corn. My first experience with homemade creamed corn, it will be a regular treat from now on!
Fredda Stibbens says
This recipe sounds wonderful I will be trying it soon, my mother used to make fresh cream corn occasionally and it was delicious.
Cathy Pollak says
Enjoy!
Judy says
Very good and easy recipe that the whole family loved. My dad especially loved this and asks for it often. Thank you!
Cathy Pollak says
I’m so happy to hear that. Thanks for taking the time to leae a comment, I appreciate it.
MrsC5 says
It’s only 2 of us, but Ihave a ton of fresh corn to use, so I’m curious to learn why this won’t freeze well. We love it!
Cathy Pollak says
You can freeze it, but I’ve found the texture really changes. The corn loses that fresh pop and turns a little mushy once it’s thawed. The cream base also tends to separate, so instead of staying silky it can look watery or grainy. It’s still edible, but it will not taste like it did the day you made it. That is why I always suggest enjoying it fresh.