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.
How to Store Fresh Cream-Style Corn
- Refrigerate leftover cream-style corn in an airtight container and enjoy it within 3 days.
- Reheat the corn gently on the stovetop, stirring in a small amount of cream or milk to help loosen and restore the consistency.
Fresh Cream-Style Corn
Learn how to make fresh cream-style corn using sweet corn on the cob. Enjoy the natural sweetness and great texture of this homemade side dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 to 10 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern
Ingredients
- 8 ears corn (husks and silk removed)
- 3 tablespoons butter
- 1 tablespoon flour
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 teaspoons granulated sugar (or to taste)
- 3/4 cup heavy cream
- 1/3 cup milk
Instructions
- Prepare the Corn: Cut the corn from the cobs with a sharp knife. Try to make 2 cuts, one to cut halfway through the kernels and one to finish cutting the kernels from the cob. Alternatively, use about 6 cups of whole fresh or frozen kernels and blend about 1 to 1 1/2 cups of them in the food processor.
- Make the Roux: Melt the butter in a large skillet or sauté pan over medium heat. Add the flour, salt, and pepper and cook, stirring, for 2 minutes.
- Finish the Dish: Reduce the heat to medium-low. Add the sugar, cream, milk, and corn and continue cooking, stirring frequently, for 15 to 20 minutes.
