This delicious and creamy creamed corn, inspired by Martha Stewart, is the perfect quick and easy side dish for any meal. Made with fresh corn, butter, and rich cream, it’s full of comforting flavor. You can even swap in frozen corn for convenience! Serve it alongside roasted meats or enjoy it as a cozy dish on its own.
Recipe Ingredients:
- 8 ears corn, husks and silk removed
- 4 tablespoons unsalted butter
- 1 onion, finely chopped (1 cup)
- 1 ½ cups heavy cream
- 1 teaspoon sugar
- ½ teaspoon coarse salt
- ¼ teaspoon freshly ground pepper
How To Make Creamed Corn Recipe?
- Remove kernels: Stand a cob of corn on a baking sheet lined with a paper towel. Using a sharp knife, slice downward to remove the kernels. Repeat with the remaining ears, then use the edge of a soup spoon to scrape downward and extract the pulp.
- Melt butter and cook onion: In a large skillet over medium heat, melt the butter. Add the chopped onion and cook, stirring frequently, until softened, about 2 to 3 minutes.
- Add corn, pulp, and water & cook: Stir in the corn kernels, pulp, and 1 cup / 240ml of water. Bring to a boil, then reduce to a simmer. Cover and cook, stirring occasionally, until the corn is very tender, about 20 to 25 minutes.
- Add cream and season: Pour in the heavy cream and sugar, then simmer uncovered until the cream has thickened, about 4 to 6 minutes. Season with salt and pepper to taste.
Recipe Tips:
- Use fresh corn for the best flavor : Fresh corn gives a natural sweetness and creamy texture. If using frozen corn, let it thaw first and pat it dry to avoid excess water.
- Scrape the cobs for extra creaminess : After cutting off the kernels, use the back of a spoon to scrape the cob. This releases the starchy pulp, making the dish richer and creamier.
- Simmer, don’t boil, the cream : Boiling the cream too fast can make it separate. Keep it at a gentle simmer to thicken it properly without curdling.
- Season at the end : Adding salt too early can make the corn tough. Wait until the cream has thickened before seasoning for the best texture and flavor.
- Let it rest before serving : After cooking, let the creamed corn sit for a few minutes. This helps the flavors blend together and makes it even creamier!
How To Store Leftovers?
- Refrigerate: Let the leftover creamed corn cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
- Reheat:Place the creamed corn in a microwave-safe bowl. Cover loosely and heat in 30-second intervals, stirring between each, until warm. Avoid overheating to prevent the cream from separating.
Nutrition Facts
- Calories: 210
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 260mg
- Potassium: 280mg
- Total Carbohydrate: 12g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 4g
Check out More Recipes:
Martha Stewart Creamed Corn
Description
This delicious and creamy creamed corn, inspired by Martha Stewart, is the perfect quick and easy side dish for any meal. Made with fresh corn, butter, and rich cream, it’s full of comforting flavor. You can even swap in frozen corn for convenience! Serve it alongside roasted meats or enjoy it as a cozy dish on its own.
Ingredients
Instructions
- Remove kernels: Stand a cob of corn on a baking sheet lined with a paper towel. Using a sharp knife, slice downward to remove the kernels. Repeat with the remaining ears, then use the edge of a soup spoon to scrape downward and extract the pulp.
- Melt butter and cook onion: In a large skillet over medium heat, melt the butter. Add the chopped onion and cook, stirring frequently, until softened, about 2 to 3 minutes.
- Add corn, pulp, and water & cook: Stir in the corn kernels, pulp, and 1 cup / 240ml of water. Bring to a boil, then reduce to a simmer. Cover and cook, stirring occasionally, until the corn is very tender, about 20 to 25 minutes.
- Add cream and season: Pour in the heavy cream and sugar, then simmer uncovered until the cream has thickened, about 4 to 6 minutes. Season with salt and pepper to taste.
Notes
- Use fresh corn for the best flavor : Fresh corn gives a natural sweetness and creamy texture. If using frozen corn, let it thaw first and pat it dry to avoid excess water.
- Scrape the cobs for extra creaminess : After cutting off the kernels, use the back of a spoon to scrape the cob. This releases the starchy pulp, making the dish richer and creamier.
- Simmer, don’t boil, the cream : Boiling the cream too fast can make it separate. Keep it at a gentle simmer to thicken it properly without curdling.
- Season at the end : Adding salt too early can make the corn tough. Wait until the cream has thickened before seasoning for the best texture and flavor.
- Let it rest before serving : After cooking, let the creamed corn sit for a few minutes. This helps the flavors blend together and makes it even creamier!
Martha Stewart Creamed Corn