Food & Cooking Recipes Seasonal Recipes Summer Recipes Classic Creamed Corn Be the first to rate & review! This easy side dish is a summer comfort food. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on July 24, 2023 Rate PRINT Share Servings: 6 Creamed corn is an American classic—and Martha's version is easy to make. Fans wait all year for corn to come in season so they can enjoy this favorite creamy and indulgent side dish. Homemade creamed corn is nothing like canned. It has just a few ingredients: fresh corn kernels are simmered with butter and onion, then finished with heavy cream, so the flavor of the corn really shines. It’s a dish you can make for a weeknight dinner or summer entertaining. Whenever you serve it, it’s a winning side, a comfort food that pairs as well with grilled chicken as it does with pork roast or portobello burgers. Corn Chowder Choosing and Storing Fresh Corn Use the freshest corn you can find for creamed corn: Shop for ears of corn that have bright green husks that fit snugly around the cob. Yellowing or brown husks that feel dry are a sign the corn is not as fresh. Check the kernels at the top of the cob are plump and come to the tip of the cob by peeling back the husks at the very top of the cob. Also look at the corn silk, the strands at the top end of the corn. Pale white or green or golden corn silk indicates the corn is very fresh. Brown indicates it is less fresh, and dried up black corn silk indicates the corn is less fresh still. But if strands of corn silk inside the cob are still fresh, the corn is still good to use. Storing Fresh Corn At home, store fresh corn in the refrigerator. The cool temperature helps to keep it fresh and prevent the natural sugars from turning to starches. Do not remove the husk until you use the corn, it. Place ears in a paper bag in the crisper drawer and use as soon as possible. Using Frozen Corn Frozen corn may be substituted for fresh in this recipe, but we recommend you make the dish with fresh corn in the summer if you can. In-season fresh corn lends sweetness and a fresh corn flavor to the dish that is lacking if you use frozen—or fresh corn out of season. Using fresh corn also means you can extract the corn pulp or milk, sweet starchy liquid that adds both flavor and helps to thicken cream corn. Making Creamed Corn Ahead and Storage Creamed corn can be made up to three days ahead and stored in the refrigerator. You can also make creamed corn during corn season and freeze this taste of summer for up to three months. 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: Line a baking sheet with paper towel. Stand a cob of corn on the baking sheet. Using a sharp knife, slice downward to remove kernels. Repeat with remaining ears. Use the edge of a soup spoon to scrape downward to remove pulp. Melt butter and cook onion: In a large skillet, melt butter over medium heat. Add onion and cook, stirring frequently, until softened, 2 to 3 minutes. Add corn, pulp, and water and cook: 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 and cook: Add cream and sugar; simmer, uncovered, until cream has thickened, 4 to 6 minutes. Season with salt and pepper. Serve. 6 More Creamy Corn Recipes to Try: Southwestern Creamed Corn Chilled Corn Soup with Corn Custard Iowa Creamed Corn Grilled Corn with Cheese and Chile Mexican Creamed Corn Macaroni and Corn Salad Originally appeared: Martha Stewart's Cooking School Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.