I love fresh corn. It’s one of my very favorite vegetables- so sweet, crunchy and fresh tasting. Yum. My favorite way to eat it is grilled- my hubby does a mean grilled corn on the cob! But I think this is my second favorite way to serve it- creamed. Now I know what you’re thinking, and no, this is nothing like those cans of mysterious, mushy, runny creamed corn. This is how my Great-Grandaddy, Pop, used to make it and it’s so simple and fast- and completely and utterly delicious. The only thing is, you simply must use fresh corn. Canned or frozen is absolutely NOT the same. Got it? Ok, here we go:

Classic Creamed Corn

5-6 ears of fresh corn, shucked (make sure to remove all the silk too)
2 tablespoons butter
salt to taste
splash heavy cream

In a medium skillet (cast iron is best, but not necessary), melt the butter over medium heat.

In the meantime, in a large bowl, slice the corn kernels off of each cob, then with the back (dull side) of your knife, apply pressure and scrape off all the juices from the cob- this is where all the good flavor comes from!

Add the corn and juices to the hot skillet and cook for 5-10 minutes, stirring occasionally, until the corn is beginning to soften just a bit. Don’t cook it too long- you want it to have a nice crunch to it. Add the salt and heavy cream. Serve immediately. Enjoy!



  1. Ah,sweet summertime! Nothing like good old fashioned creamed corn!


    Comment by Paula - bell'alimento — June 3, 2010 @ 12:38 PM

  2. Pop would be proud of you! I can see him standing over that big iron skillet of his cooking what we called “corn off the cob”!


    Comment by Mother — June 3, 2010 @ 4:54 PM

  3. We make close to the same but add chopped fresh jalapenos to the melting butter 🙂 yum!


    Comment by Hayley — June 4, 2010 @ 9:20 PM

  4. We want to take the Island Lobster Bake Cruise on Oct 18 Thurs.Can we confirm? What time?We are ciomng from Colorado (we called about the whale watching but think this sounds fun also).Thank youSteve Obrecht


    Comment by Chika — November 24, 2015 @ 6:22 AM

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