The Best Corn on the Cob Creamed Corn Recipe

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Garden Fresh Corn

The best creamed corn recipe begins with fresh corn on the cob. Or should I rather say, corn off the cob!

Yes, I highly recommend making homemade creamed corn using fresh corn on the cob. Since fresh corn on the cob is not always available you can also use plain frozen corn, frozen corn on the cob, or even canned corn.

True Story

My first experience with growing corn was such a disappointment. The stalks only grew to about four feet tall and they produced these teeny tiny cobs. No joke, the cobs were the size of those baby corns like you find in stir frys. True story! If you’re not laughing right now you should be. Every time I think about it I crack up!

About ten years later I thought I would give it another try. This time the stalks grew to about six feet tall and had nice sized but small cobs. I was so excited and just knew I conquered growing corn on the cob. But when I excitedly removed the husks the cobs were loaded with worms. Eww!! Another failed attempt at growing corn on the cob. I tried so hard! Maybe this year I will have better luck. So far the picture above looks pretty good. We shall see.

Since I haven’t had much luck growing my own corn on the cob I usually like to support my local farmers market or roadside stands.

Shucking Corn

Shucking corn can be a mess therefore, it’s best to remove the outer leaves while standing over a trash can.

Grab the corn with your non-dominant hand with the tassel (also referred to as silks) facing up and begin peeling off the outer leaves by pulling down each layer with a firm tug. Once all the layers are pulled down snap them off and discard.

Remove any remaining silks by twirling the cob in your dominant hand.

Removing Corn From The Cob

The best and safest way to removing corn from the cob is by using this handy kitchen gadget. It’s real easy to use. Just one quick stroke and all the kernels are off the cob! Boom! And you’re done. It’s especially handy when you are working with multiple cobs. Onto the best recipe!

The Best Creamed Corn Recipe

When you make this recipe and it barely makes it to the table with the rest of the dinner you know it’s got to be good! That is exactly what happens in my kitchen. My “taste tester” fixes a small bowl and the next thing I know he has had eleven small bowls! Yes, it’s that good!

Ingredients:

• 4 cups fresh kernel corn (that’s about 5 large ears of corn)
• 3 Tablespoons salted butter
• 1 medium white onion chopped
• 2 Tablespoons all-purpose flour
• 1 cup whole milk
• 1 cup heavy whipping cream
• 2 teaspoons granulated sugar
• 1/4 teaspoon white pepper

Instructions:

In a large deep dish pan melt butter. Add chopped onions and cook over medium heat until onions are tender. Stir in flour and combine until smooth.

Next add milk, cream, corn, sugar and white pepper to onion mixture. Stir well and continue cooking over medium heat for three minutes.

For this next step I like using an Immersion Blender. Remove 1 cup of the corn mixture and place in a medium bowl. Blend corn until smooth and then return corn to pan. Continue cooking over medium heat for a few minutes. Transfer cooked corn to a 2.5 quart serving bowl and enjoy!

I AM EXCITED YOU ARE VIEWING JETT’S HOMEMADE CREAMED CORN RECIPE AND WOULD LOVE TO SEE HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT! BE SURE TO USE THE HASHTAG ON SOCIAL MEDIA!

#JETTSKITCHEN

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The Best Corn on the Cob Creamed Corn Recipe

The best creamed corn recipe starts off with fresh garden corn on the cob. Or rather corn off the cob. This recipe can be ready in about 30 minutes.

Course Side Dish

Cuisine American

Keyword corn, creamed corn

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes

Servings 2 qt bowl

Author jettskitchen.com

Ingredients

• 4 cups fresh kernel corn about 5 large ears of corn
• 3 Tablespoons salted butter
• 1 medium white onion
• 2 Tablespoons all-purpose flour
• 1 cup whole milk
• 1 cup heavy whipping cream
• 2 teaspoons granulated sugar
• 1/4 teaspoon white pepper

Instructions

1. Remove husks and silks from ear of corn. Then remove corn from the cob by using this handy kitchen gadget. It’s real easy to use. Just one quick stroke and all the kernels are off the cob! Boom! And you’re done. It’s especially handy when you are working with multiple cobs.

2. In a large deep dish pan melt butter. Add chopped onions and cook over medium heat until onions are tender. Stir in flour and combine until smooth.

3. Next add milk, cream, corn, sugar and white pepper to onion mixture. Stir well and continue cooking over medium heat for three minutes.

4. For this next step I like using an Immersion Blender. Remove 1 cup of the corn mixture and place in a medium bowl. Blend corn until smooth and then return corn to pan. Continue cooking over medium heat for a few minutes. Transfer cooked corn to a 2.5 quart serving bowl and enjoy!