Creamed Corn

I do not recall the last time I opened up a can of creamed corn, but I do remember it being served at the dinner table while growing up. I will admit, I could not stand the look, smell, or taste of it. I do however love corn. It might be one of my favorite vegetables, and while growing up in Indiana, well, there is a lot of corn to be had. I love this time of year when corn is in abundance at the farmers market, or at the local grocery stores. Five for a buck is no problem and my wife and I often make corn the star of many of our summer time meals. My favorite corn is probably my version of Mexican corn, but I can eat corn steamed, grilled, or in my case, creamed.

Creamed Corn Recipe

Yes, I said it. Creamed corn. That corn I disliked so much while growing up just got my take on it, and I have to say, I loved it. We loved it. My wife and I could not get enough of it, the creamed corn was so good. Sure, as my coworker joked today saying “you throw butter and cream into anything and it’s going to be good”. That was not the case. Only a bit of butter and a bit of cream really made this corn really delicious. If you had the fear of your parents opening that can of creamed corn while growing up, have no more fear. This recipe will get you back on track in more ways than one.

Lets get started.

Ingredients: Serves 2-4

  • 3 ears of corn, husked
  • 2 tbsp unsalted butter
  • 1/4 cup of cream
  • 1/4 of large yellow onion, diced
  • 2 cloves of garlic, minced
  • 1 tsp granulated sugar
  • Salt and pepper to taste
  • Thyme sprig, optional

Begin by removing the husks and silk from the corn. Hold the corn upward on a large cutting board, and slowly work your knife down the cob, removing sheets of the corn. Rotate and continue to remove all of the corn. Do this for each cob. To a saucepan, add the butter and bring it to medium heat. Add in the garlic and onion and cook for a few minutes, sweating the onions. Add the corn kernels.

Take each cob, and with a spoon, scrape down the cob, removing as much pulp as you can into the saucepan. Give a good stir. Add in your cream and sugar. Season with a pinch of salt and pepper.

Continue cooking until the corn is tender and creamy. You will not get that creamed corn out of the can appearance. But wow does the creamy, almost cheesy flavor come out when you eat it. My wife actually thought I had added some cheese to the dish, which I did not.

Serve in a serving bowl and top with a sprig of thyme for appearance.

The result is an addicting bowl of delicious creamed corn. Corn so good that I am not even certain we asked the kids to have any because we wanted it all for ourselves! Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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