homemade cream style corn recipe

Written BySheba G Updated On
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The Best homemade cream style corn recipe

I’ve been making homemade cream style corn for years, and it’s a staple in our household. It’s a classic American dish that’s easy to make and always a crowd-pleaser. I remember my grandmother used to make it for family gatherings, and it was always the first thing to go. The creamy texture and sweet flavor of the corn are a perfect combination that never fails to impress.

My kids love it when I serve it with grilled meats or as a side dish for holidays. It’s also a great way to get your daily dose of corn, which is rich in fiber, vitamins, and minerals. The key to making great cream style corn is using high-quality ingredients and paying attention to the cooking technique. You want to use fresh corn on the cob, not frozen or canned, and make sure you’re using real butter and heavy cream for the best flavor.

I like to use a mixture of white and yellow corn for a nice balance of sweetness and texture. Once you’ve got your ingredients, it’s all about the cooking technique – you want to cook the corn until it’s tender but still crisp, then stir in the cream and butter until it’s smooth and creamy. One of the best things about homemade cream style corn is that it’s incredibly versatile. You can serve it as a side dish for any occasion, from casual weeknight dinners to special holiday gatherings.

It’s also a great way to get your kids to eat their veggies – who doesn’t love a good creamy corn? And let’s be real, who needs all those extra calories when you can have a delicious and healthy side dish that’s perfect for any meal. I’ve experimented with different variations of this recipe over the years, but I always come back to this classic version. It’s simple, yet elegant; comforting, yet light enough for everyday eating.

Whether you’re serving it at home or taking it to a potluck dinner, homemade cream style corn is sure to be a hit. I love how this recipe brings back memories of my childhood and family gatherings. It’s more than just a dish – it’s a connection to my heritage and tradition.

Homemade Cream Style Corn

4.6 from 1763 votes

This homemade cream style corn is a rich and creamy side dish made from fresh corn kernels. It is cooked with butter, cream, and a touch of sugar for sweetness, creating a comforting and flavorful accompaniment to any meal.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Cream Style Corn

6 ears fresh corn, husked and silk removed
2 tablespoons unsalted butter
1/2 cup heavy cream
1/2 cup whole milk
1 tablespoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon all-purpose flour mixed with 2 tablespoons water (slurry)

👨‍🍳Directions

1Using a sharp chef’s knife, cut the corn kernels from the cobs into a large bowl.
2Then, using the back of the knife, scrape the cobs over the bowl to extract the corn milk and pulp, which adds creaminess.
3Set the corn and scrapings aside.
4In a large skillet over medium heat, melt the unsalted butter until it foams.
5Add the corn kernels and scrapings, and cook for 3 minutes, stirring occasionally, until the corn is bright yellow and slightly softened.
6Pour in the heavy cream and whole milk, then stir in the granulated sugar, salt, and black pepper.
7Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low and cook for 8 minutes, stirring occasionally, until the corn is tender and the liquid has slightly reduced.
8In a small bowl, whisk together the all-purpose flour and water to form a smooth slurry.
9Slowly pour the slurry into the simmering corn mixture while stirring constantly to prevent lumps.
10Continue to cook the cream style corn over low heat for 3 to 4 minutes, stirring frequently, until the mixture thickens to a creamy consistency that coats the back of a spoon.
11Remove from heat and let it rest for 2 minutes before serving.

🔧Equipment

Large skillet
Chef’s knife
Cutting board
Measuring cups and spoons
Small bowl
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 16g💛Saturated Fat: 10g❤️Cholesterol: 55mg🧂Sodium: 320mg🌾Total Carbs: 32g🥦Dietary Fiber: 3g🍬Sugars: 10g🥩Protein: 5g

📝Notes

For a richer flavor, substitute half of the milk with additional heavy cream. If fresh corn is not available, you can use 4 cups of frozen corn kernels, thawed and drained, but the texture may be slightly less creamy.

Watch Video Of How Homemade Cream Style Corn Works

This homemade cream style corn recipe is always a good idea – whether you’re serving it at home or taking it to a potluck dinner.

One of my favorite things about this recipe is that it reheats beautifully in the microwave or on the stovetop.

Simply reheat until warmed through, then serve hot over mashed potatoes or alongside grilled meats.

❓ Frequently Asked Questions About Cream Style Corn

Q: What type of corn should I use?

For this recipe, you’ll want to use fresh corn on the cob – either white or yellow will work well.

Q: Can I use frozen or canned corn instead?

No, fresh corn is essential for this recipe. Frozen or canned corn will give you an unpleasant texture and flavor.

Q: How do I know when the corn is cooked?

Cook the corn until it’s tender but still crisp – that’s when you’ll know it’s done.

Q: Can I make this recipe ahead of time?

You can cook the corn ahead of time and refrigerate or freeze it until you’re ready to serve.

Q: Is this recipe suitable for vegetarians?

No problem! This recipe is vegetarian-friendly.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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