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

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