Homemade Cream-Style Corn

Homemade Cream-Style Corn
Homemade Cream Style Corn. Diana Rattray
  • 30 mins
  • Prep: 20 mins,
  • Cook: 10 mins
  • Yield: 4 to 6 Servings
Ratings (52)

This homemade cream-style corn is naturally sweet and delicious. The recipe is made with fresh corn scraped from the cobs, butter, half-and-half, and simple seasonings.If the corn is very fresh you can skip the granulated sugar -- you won't need it.

This cream-style corn is a delicious dish, and it is so easy to prepare. If you're looking for something to do with fresh corn, try it -- your family will love it!

What You'll Need

  • 6 ears fresh corn
  • 1/4 cup butter
  • 3 tablespoons water
  • 1 teaspoon sugar
  • 1 tablespoon flour blended with 1 tablespoon water
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 3/4 cup milk or half-and-half

How to Make It

  1. Remove the husks and silk from the ears of corn and rinse well. Cut about an inch or so off of the top of each ear to make a flat end. Stand an ear on its flat end on a wide bowl or plate and, with a sharp knife, cut downwards through several rows. Don't cut too close to the cob; cut the corn kernels about 3/4 of the way through. Once the kernels are cut from the cob, scrape the corn with the back of the knife to get all of the "milk" and pulp.
  1. Melt the butter in a large skillet over medium-low heat. Add the corn and juices, the 3 tablespoons water, and sugar. Cook, stirring, until the corn is tender. Stir in flour and water mixture, salt, and pepper, blending well. Continue cooking, stirring, for 2 minutes.
  2. Gradually add the milk, stirring constantly. Cook for about 2 minutes longer. Do not let the mixture boil.

Tips

 Fresh-picked corn will be the sweetest and most flavorful and it will be lower in starch. A few hours at room temperature can make a big difference. If you can't use the fresh corn immediately after picking (or purchasing from the local farmer's market), refrigerate it in its husks. If the husks have been removed, parboil the corn on the cobs for a minute or two and then refrigerate it for up to three days. The heat will keep the sugar from turning to starch.