The original creamed corn was made without cream! This recipe is just that, using only the natural juices from fresh corn and a splash of extra virgin olive oil or butter to make a light, creamy side dish!
Creamed Corn Recipe
Did you know the original creamed corn was made without cream at all? The traditional method involved fresh corn kernels, scraping them from the cob and then mashing them, which would release their natural starch and create a creamy texture without the need for cream.
Native Americans recognized the richness and inherent creaminess of corn and cleverly developed this cooking technique to enhance its flavor and texture.
This creamed corn recipe uses a similar method. A cheese grater makes it easy to remove corn from the cob and “mash” it, releasing its juices. Some whole kernels are left intact for texture. This recipe is not only easy to make, but oh-so naturally creamy and nutritious!
Serve with BBQ staples like Smoked Brisket (In the Oven) and Buttermilk Drop Biscuits.
What is Creamed Corn?
Creamed corn is a common American (especially Southern) side dish made from sweet corn kernels cooked in a creamy sauce. The dish nowadays, typically consists of corn combined with ingredients such as milk, cream, or a thickening agent to create a creamy consistency. It is a popular comfort food and is often served as a side dish with various main courses like BBQ or grilled meat like Grilled Chicken Thighs, or any comfort foods like Lobster Mac and Cheese.
This creamed corn recipe pulls from the traditional way of making creamed corn which is without the addition of milk or cream. Instead, it uses only the natural creamy juices of the corn plus a splash of olive oil or butter to create a delicious, fresh, and simple veggie side dish.
Creamed Corn Ingredients
- Fresh ears of corn – you’ll need fresh ears of corn (not frozen) since grating corn off the cob is the best way to release its creamy juices.
- Butter or extra virgin olive oil – only a splash of olive oil or a pad of butter is needed for this recipe. You can even leave these out and just make creamed corn with corn alone; but the small amount of oil or butter adds more creaminess.
How to Make Creamed Corn
Full instructions in the recipe card; this is just an outline!
- Grate.
Grate the kernels from 4 ears of corn using the coarse setting of a cheese grater, ensuring to include the natural creamy juices by grating right down to the cob.
- Shave.
Shave the kernels from 1 ear of corn into the same bowl as the grated corn, using a sharp knife.
- Cook.
Transfer the corn and juices to a medium pan, add butter or olive oil, and season with salt and pepper. Cook over medium heat with the lid on for 4-6 minutes, stirring every minute, until tender and hot.
Creamed Corn Recipe Variations
Creamed corn is a versatile dish, and there are several delicious variations you can try to add different flavors and textures. Here are some popular creamed corn variations. Add:
- A splash of cream or milk
- A splash of coconut cream or coconut milk
- Bacon
- Assorted sautéed mushrooms
- Cheddar or parmesan cheese
- Chipotle powder for smoky heat
- Curry powder for warm flavor
- Chives, parsley or thyme
Frequently Asked Questions (FAQs)
I do not recommend using frozen corn. Fresh corn on the cob is the best option since you’ll need to grate the corn off the cobs.
Serve creamed corn with BBQ staples like Buttermilk Biscuits, Oven Smoked Brisket, Grilled Pork Tenderloin, Seared Scallops, fried chicken, meatloaf, Broiled Asparagus, or comfort foods like Lobster Mac and Cheese.
Absolutely yes! Make creamed corn up to 5 days in advance. Creamed corn is just as good reheated.
Store leftovers in a covered container in the fridge once it has cooled completely.
Reheat corn in increments of 30 seconds in the microwave, covered, stirring every increment.
Yes, you can! I recommend not adding any butter or olive oil to the creamed corn when cooking. Freeze in a freezer safe container for up to 6 months, thawing in the fridge overnight. Reheat gently on the stovetop or microwave, adding in a dash of olive oil or butter to rejuvenate.
Other Corn Recipes You’ll Love!
Equipment
- Cheese grater
Ingredients
- 5 fresh ears of corn husks and silk removed
- 1 tablespoon butter or extra virgin olive oil
- Salt and pepper to taste
Instructions
- Use the coarse setting of a cheese grater to grate the kernels off 4 ears of corn into a bowl. Grate kernels right down to the cob, which contains the most natural creamy juices.
- Use a sharp knife to remove the kernels from 1 ear of corn into the same bowl as the grated corn.
- Transfer corn and juices to a medium pan. Add butter or olive oil, and salt and pepper. Turn heat to medium and cover. Cook for 4-6 minutes, stirring every minute, until whole kernels are tender and hot. Serve!
Video
Notes
- You’ll need fresh ears of corn (not frozen), since grating corn off the cob is the best way to release its creamy juices.
- Yes, you can double or triple the recipe!
