Creamed Corn

creamed corn
Photo: John Kernick
Prep Time:
20 mins
Total Time:
35 mins

Take advantage of sweet summer corn with this classic American side dish.


  • 8 ears corn, husks and silk removed

  • 1 tablespoon butter

  • 1 small onion, finely chopped (½ cup)

  • ½ cup heavy cream

  • 1 teaspoon sugar

  • Coarse salt and ground pepper


  1. Remove kernels: Cut off tip of each cob; stand in a wide shallow bowl. With a sharp knife, slice downward to remove kernels.

  2. Stand each cob over another wide shallow bowl. With the edge of a soup spoon, scrape downward to remove pulp.

  3. In a medium saucepan, melt butter over medium heat. Add onion, and cook, stirring frequently, until softened, 2 to 3 minutes. Add corn kernels, pulp, and 3/4 cup water. Bring to a boil. Reduce to a simmer; cover, and cook, until corn is tender, 10 to 15 minutes.

  4. Add cream and sugar; simmer, uncovered, until cream has thickened, 4 to 6 minutes. Season with salt and pepper. Serve.

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