Creamy Corn

Let’s get one thing out of the way, I love sweet corn! There, I said it! I like it cooked about any way there is but it took quite awhile for me to come up with a very favorite way to enjoy it. Sure it’s easy to just husk it and toss into a pot of boiling water and chow down, but look at all this creaminess…

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I have finally come up with an easy recipe that has wonderful flavor! Want to make it fancy? Just embellish with some herbs, scallions, grated cheese or bacon! I left mine plain for this post because I like it this way the best. Good fresh sweet corn has a flavor that just doesn’t need any help. As I said before, I love corn. Fresh is best, but you can make this all year using good frozen corn.

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Creamy Corn

  • Servings: 4-6
  • Time: 30 minutes
  • Difficulty: easy
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Creamy Corn
6 ears fresh corn (about 5 to 6 C)
1/4 C butter
1/4 C water
1 Tbsp cornstarch
1 Tbsp sugar
1/2 C milk
1 tsp. salt
1/4 tsp white pepper
1/4 C heavy cream (optional)

Cut corn off cobs, scraping well to remove as much milk as possible. Place about 1 1/2 C of this corn in a food processor and pulse several times until it’s coarsely ground. See note below.

In a medium heavy saucepan, combine corn, ground corn, butter and water. Cover and cook over medium heat for about 10 minutes. Stir occasionally.

In a small bowl, combine cornstarch and sugar, add milk, salt and pepper, whisk to combine well. Add to corn, stirring well and cook another few minutes, until thickened and bubbly, stirring constantly. Add heavy cream to thin if needed or if you want a creamier consistency.

Note: You can use thawed frozen corn with this recipe. Grind up about 1/3 of the corn in the food processor.

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