Crisp sweet corn is cooked in butter with a squeeze of lime then transformed with cream and a dash of cayenne. Words fail me to describe just how mouthwateringly delicious this fresh creamed corn is, my friends.
No fresh corn on hand? Not a problem. Make this easy creamed corn using frozen corn, heavy cream, butter, and a few other pantry staples for a dish that is meant to be enjoyed year-round.
Fresh Creamed Corn
Creamed corn does not need to be saved for a holiday meal. A bit of lime juice and cayenne bring brightness to fresh sweet corn. The starches in fresh sweet corn work with the heavy cream to create a delightful cream sauce.
To cut the corn off the cob it helps to elevate it by placing the end on the center hole of a bundt pan or angel food cake pan. Use a sharp knife and cut off the kernels.
You can run the back of your knife across the cob after the corn is off scraping the starchy liquid into the pan and it will help thicken your cream sauce.
Cream Corn
As soon as I spied this recipe in Thomas Keller’s Ad Hoc at Home cookbook, I knew I’d be making it just as soon as the summer’s corn was in season.
This is a whole different level of Cream Corn, friends. I love a classic cream corn recipe made with cream and frozen corn. That’s how my grandma made it and I love it.
However, when corn is in season, fresh corn elevates classic cream corn to a whole new level. And this recipe? It’s a solid family favorite already.
We all stood around eating it right off the stove the first time I made it.
Fresh Creamed Corn Recipe
- Melt the butter in a large frying pan over medium heat. Add the corn and 2 tablespoons of lime juice. Sprinkle with salt.
- Reduce the heat to a medium-low and cook until all the liquid has evaporated, concentrating the flavor, and the corn is beginning to sizzle, 6 to 8 minutes.
- Stir in ¾ cup of cream, the cayenne, and the rest of the lime juice. Continue to cook for 3 to 4 minutes, until the cream is absorbed by the corn.
- Add up to ¼ cup more cream if desired for a creamier texture. Add more salt to taste and stir in the chives. Sprinkle with cilantro before serving.
How To Remove Corn Kernels from the Cob
Turn a small bowl upside down inside a large mixing bowl and balance the corn on the upside-down bowl. Scrape the kernels directly into the mixing bowl. Easy as can be!
Want a few more fresh corn recipes? (I could never have too many!)
With a bag of chips and a bowl of Cowboy Caviar, dinner is ready. Fresh peppers, onion, tomatoes, and avocados in a light dressing, this is so good! I am not at all joking when I say that I make this appetizer my dinner. I can happily dig into this and call it a meal.
The simple goodness of fresh corn and wholesome ingredients makes Scalloped Corn a heartwarming Amish classic.
Sweet corn, ripe bell peppers, red onion, and jalapenos are seasoned with a medley of aromatic spices and a touch of fresh cilantro to make each spoonful of this Fiesta Corn a fabulous blend of flavors.
Straight from the market Fresh Corn with Zucchini and Herbs is a side dish worth talking about and sharing at your next cookout.
Mango Corn Salsa is a sweet and spicy treat boasting a satisfying crunch of fresh corn and mild jalapeno heat.
Just a bit of cream combines with Parmesan cheese to make a rich, delicious sauce for a cheesy corn side dish. The nuttiness of the fresh parmesan along with the sweetness of fresh sweet corn will have you going back for seconds.
Fresh corn, bell peppers, jalapenos, cilantro, and onion are tossed with lime and a sprinkling of spices to create this Southwest Corn Salad. You’ve likely heard it said before that something is “more than the sum of its parts.” Well, this salad, it is absolutely more than the sum of its parts.
With plenty of buttered corn flavor, this corn spoon bread is a classic comfort food that will keep you coming back for more.
Fresh Creamed Corn
Ingredients
- 6 ears corn shucked
- 1 large lime juiced, about 3 tablespoons
- 3 tablespoons butter
- ¼ teaspoon Kosher salt plus more to taste
- 1 cup heavy cream
- ⅛ teaspoon cayenne pepper
- 2 tablespoons finely chopped chives or green onions
- 2 tablespoons fresh cilantro chopped
Instructions
- Melt the butter in a large frying pan over medium heat. Add the corn and 2 tablespoons of lime juice. Sprinkle with salt.
- Reduce the heat to a medium-low and cook until all the liquid has evaporated, concentrating the flavor, and the corn is beginning to sizzle, 15 to 17 minutes.
- Stir in ¾ cup of cream, the cayenne, and the rest of the lime juice. Continue to cook for 6 to 8 minutes, until the cream is absorbed by the corn.
- Add up to ¼ cup more cream if desired for a creamier texture. Add additional salt to taste and stir in the chives. Sprinkle with cilantro before serving.
Notes
Nutrition
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