International Recipes and Cooking Around the World

Creamed Corn

Small dish of creamed corn

(American corn simmered with cream)

Image by Michele Frazier

Average: 2.8 (4 votes)

Cream-style corn is an old-fashioned Midwestern American dish that deserves to be rediscovered. Given a bad name by mushy canned versions, this dish is amazingly simple to make yourself.

The use of fresh corn, not frozen, yields a delicious side dish for summertime meals.

4 to 6 servings


  • Corn on the cob -- 5 to 6 ears
  • Butter or vegetable oil -- 2 to 3 tablespoons
  • Onion, minced -- 1
  • Cream, half-and-half or sour cream -- 1/3 cup
  • Salt and pepper -- to taste


  1. Cut the corn kernels from each cob using a sharp knife. Then run the knife blade down each cob to squeeze out the milk.
  2. Heat the butter or oil over medium-heat in a large saucepan. Add the onions and saute until translucent. Add the corn and heat through, stirring frequently, for 3 to 5 minutes.
  3. Stir in the cream, half-and half or sour cream. Reduce heat to low and season with salt and pepper. Simmer 3 to 4 minutes more and serve.

Creamed Corn Variations

  • Corn Maque Choux (Cajun-Creole): Saute a minced red or green bell pepper, 2 to 3 cloves of minced garlic and 1 teaspoon of paprika along with the onion. Chopped tomatoes are sometimes added; use 1 cup in the recipe above. A pinch of cayenne or a couple drops of hot sauce can be added for a little heat.
  • Fresh or dried basil, thyme or oregano may be added along with the corn for added flavor. Add 2 teaspoons chili powder to the sauteing onions for a Southwestern touch.


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