Fresh Creamed Corn

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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.

sauteed fresh corn in square white dish

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.

creamed corn in large skillet

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.

cook until all liquid has evaporated and corn starts sizzling against the pan

Fresh Creamed Corn Recipe

  1. Melt the butter in a large frying pan over medium heat. Add the corn and 2 tablespoons of lime juice. Sprinkle with salt.
  2. 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.
  3. 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.
  4. 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.
fresh creamed corn in stainless skillet

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.

Straight from the market Fresh Corn with Zucchini and Herbs is a side dish worth talking about and sharing at your next cookout.

creamed corn in a square white serving dish

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.

creamed corn in large skillet

Fresh Creamed Corn

Crisp sweet corn is cooked in butter with a squeeze of lime then transformed with cream and a dash of cayenne. It is mouthwateringly delicious!
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Servings: 6 servings

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
  • 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

After cutting the kernels from an ear of corn, put them in a large bowl. Set a medium bowl of water next to the large bowl. Swish your hands through the corn in a circular motion-any remaining corn silk will stick to your hand. Rinse your hand in the other bowl as you remove the silks.

Nutrition

Calories: 186kcal · Carbohydrates: 1g · Protein: 1g · Fat: 20g · Saturated Fat: 13g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 5g · Trans Fat: 0.2g · Cholesterol: 60mg · Sodium: 153mg · Potassium: 43mg · Fiber: 0.04g · Sugar: 1g · Vitamin A: 787IU · Vitamin C: 0.4mg · Calcium: 28mg · Iron: 0.1mg
Tried this recipe?Mention @bestvegetablerecipes or tag #bestvegetablerecipes!
corn in square white dish

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