Entertaining Seasonal Summer Entertaining Summer Recipes Classic Creamed Corn Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 29, 2022 Print Rate It Share Share Tweet Pin Email Servings: 6 Martha's take on this classic American side dish is a winner. This easy creamed corn recipe uses fresh corn kernels which are simmered with butter and onions then finished with heavy cream. Ingredients 8 ears corn, husks and silk removed 4 tablespoons unsalted butter 1 onion, finely chopped (1 cup) 1 ½ cups heavy cream 1 teaspoon sugar ½ teaspoon coarse salt ¼ teaspoon freshly ground pepper Directions Remove kernels: Stand a cob of corn on a kitchen-towel-lined baking sheet. With a sharp knife, slice downward to remove kernels. Repeat with remaining ears. With the edge of a soup spoon, scrape downward to remove pulp. In a large skillet, melt butter over medium heat. Add onion and cook, stirring frequently, until softened, 2 to 3 minutes. Add corn kernels, pulp, and 1 cup water. Bring to a boil. Reduce to a simmer; cover, and cook, stirring occasionally until corn is very tender, 20 to 25 minutes. Add cream and sugar; simmer, uncovered, until cream has thickened, 4 to 6 minutes. Season with salt and pepper. Serve. Rate it Print