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Creamed Corn

Forget the can: It’s simple to make this rich 5-ingredient side dish at home. Fresh corn kernels thicken the sauce and add creaminess without the cream.

Serves 6
Ready in 25 mins
Prep time 13 mins
Cooking time 12 mins
140 calories per serving


> 6 ears of fresh corn, husked
> 4 tbsp unsalted butter
> 1 tbsp all-purpose flour
> 3/4 cup whole milk
> 1 tbsp chopped chives


Carefully cut the kernels off the ears of corn, leaving about ¼ inch of kernels. Into a bowl, use the back of the knife to scrape cobs to get corn “milk.”
In a 12-inch skillet on medium-high, melt the butter. Add corn, corn “milk,” and 3 tbsp water. Season with salt and pepper. Cook 6 min., until corn is tender.
Add the flour to the corn mixture, stirring constantly. Gradually add the milk while stirring. Cook 5–10 min., until mixture has thickened to desired consistency, stirring constantly. Transfer creamed corn to a serving dish. Garnish with the chives and serve.

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