Use fresh or frozen corn to make this classic, creamy, and delicious side dish.
Creamed corn is summers comfort food.
Corn that is fresh off the cob has a creamy, succulent quality that announces summer is here!
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when corn is not in season.
Unfortunately, you cant extract corn milk from frozen kernels.
it’s possible for you to also freeze it for up to 3 months.
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Creamed Corn All Year Long!
Simple Tip!
Need More Corn Recipes?
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Turn and cut off 2 or 3 more rows.
Continue in this way until all the kernels are off all the cobs.
Alternatively, use a corn scraper.
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Repeat with all the ears.
The starchy liquid of the corn milk adds creaminess to the kernels.
In a large skillet over medium heat, melt the butter.
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Add the corn, corn milk, salt, pepper, and half and half.
If it seems dry, stir in more cream or water, 1 tablespoon at a time.
Taste and add more salt and pepper, if you like.
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Transfer to a serving bowl and serve hot, garnished with chopped herbs.
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