Fresh Cream-Style Corn

Fresh homemade cream-style corn is one of my favorite ways to use fresh corn on the cob. It’s hard to beat fresh corn because it’s naturally sweet and retains its crunchy texture better than canned or frozen. If fresh corn isn’t available, you may use sweet frozen corn.

To scrape corn from the cob, stand a shucked ear of corn upright in a large bowl. The bowl will catch the kernels as they pop off the cob. Hold the top of the cob and use a large, sharp knife to cut straight down through the kernels, keeping it close to the cob. After you’ve cut all the kernels from the cob, run the knife down all sides to squeeze out any extra creamy corn liquids. Some people use a Bundt or tube cake pan and stand the cob in the middle hole. A corn stripper gadget is handy if you cook with fresh corn often. It’s sharp and slightly rounded with an extra blade to get the liquids, and it’s a little less awkward to use than a large chef’s knife.

Fresh Cream-Style Corn

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Learn how to make fresh cream-style corn using sweet corn on the cob. Enjoy the natural sweetness great texture of this homemade side dish.

• Author: Diana
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 8 servings 1x
• Category: Side Dish

Ingredients

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• 1 dozen ears of corn, shucked and cleaned
• 8 tablespoons butter
• 1/3 cup water
• 1 tablespoon granulated sugar, or to taste
• 2 1/2 tablespoons all-purpose flour
• 1 teaspoon (scant) kosher salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• 2 cups half-and-half

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Instructions

1. Prep the Corn: Cut the corn from the cobs and then scrape them to get all of the milky liquids and sweet pulp.
2. Cook the Corn: Melt the butter in a large skillet over medium-low heat. When the butter is hot and sizzling, add the corn and its juices. Add 1/3 cup of water and sugar and cook, stirring occasionally, for 8 to 10 minutes or until the kernels are tender.
3. Make the Creamy Sauce: In a cup or small bowl combine the flour with 2 tablespoons of cold water; whisk to make a smooth slurry. Add to the corn and cook, stirring, for 1 minute. Add the salt, pepper, and half-and-half. Cook while stirring for 2 minutes or until thickened and just beginning to simmer. Do not boil.
4. Serve: Garnish with chives or parsley if desired and enjoy!

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