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Iowa Creamed Corn

Grating corn releases the milky pulp from within the kernels to create a creamy, rich base for this dish -- no milk or cream is added. Whole kernels add texture.

  • Prep:
  • Total Time:
  • Servings: 6
Iowa Creamed Corn

Photography: Marcus Nillson

Source: Martha Stewart Living, July 2010


  • 9 ears of corn, husked
  • 4 tablespoons unsalted butter
  • 1 garlic clove, minced
  • 1 teaspoon finely chopped fresh thyme
  • Coarse salt


  1. Grate 6 ears of corn on the large holes of a box grater into a bowl. Carefully slice off kernels from remaining 3 cobs using a sharp knife; transfer to bowl. Scrape cobs with back of the blade to extract creamy liquid into bowl.

  2. Melt 1 tablespoon butter in a medium saucepan over medium heat. Cook garlic until fragrant, about 30 seconds. Stir in corn with liquid, thyme, and 1 1/4 teaspoons salt. Reduce heat to medium-low; cook, covered, stirring often, until corn is tender but still has a slight bite, 25 to 30 minutes. Stir in remaining 3 tablespoons butter until melted. Serve immediately.

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