Mom's Dinner

  • Home
  • All Recipes
  • Instant Pot
    • All Instant Pot Recipes
    • Instant Pot Soup
    • Instant Pot Beef
    • Instant Pot Chicken
    • Instant Pot Pork
    • Instant Pot Turkey
    • Instant Pot Pasta
    • Instant Pot Vegetarian
  • Dinner
    • Beef
    • Chicken
    • Pork
    • Turkey
    • Fish & Seafood
    • Mexican
    • Pasta
    • Vegetarian
  • Subscribe
menu icon
go to homepage
  • All Recipes
  • Dinner
  • About
  • Subscribe
subscribe
search icon
Homepage link
  • All Recipes
  • Dinner
  • About
  • Subscribe
×
You are here: Home / Recipes / Side Dishes

Homemade Creamed Corn

By Susie Weinrich · Date Jul 9, 2021· 7 Comments · May contain affiliate links.

↓ Jump to Recipe
Pin the Recipe

When you can find really sweet and delicious corn on the cob you definitely need to make this Homemade Creamed Corn. It comes together in about 25 minutes and is thick and creamy. It is the perfect side dish for just about any summer dinner, BBQ, or if you froze your summer corn it is great at the holidays!

creamed corn in a pan with butter on top

If you have an abundance of corn on the cob some other great corn recipes are Instant Pot Corn on the Cob , How To Cook Fresh Corn, or this Corn Casserole recipe.

Table of Contents hide
1 Why It’s So Good
2 Ingredients
3 Finding Really Good Corn on the Cob
4 3 Ways to Easily Take Corn OFF the Cob
5 Remove the Pulp and Milk from the Cob!
6 Freezing Fresh Corn
7 Make Ahead
8 Goes Great With
9 Recipe Tips To Remember
10 Related Recipes
11 Did you make this recipe?
12 Homemade Creamed Corn Recipe

Why It’s So Good

  • This Creamed Corn recipe uses corn that has been removed from the cob, which is so flavorful, especially in summer months – June, July and August.
  • Blended corn and buttermilk gives the sauce thickness and texture without diluting the corn flavor.
  • Adding butter gives it a richness that only butter can.

Ingredients

Believe me when I tell you that you only need 5 very simple ingredients to make the best Homemade Creamed Corn! Grab some corn on the cob, buttermilk, butter, salt and onion powder.

ingredients for creamed corn with text

Finding Really Good Corn on the Cob

There are a few tips to finding really good corn on the cob.

  • If you are able to buy from a local farmer, DO! It is going to be really fresh and delish.
  • The outside husk should be a nice green color from top to bottom. The silk should be a yellow/tan color and be a little dampish, not dry and dead.
  • Peel back the very top of the husk/silk and see if the kernels are whole and juicy all the way to the top.
  • Also look for bugs/worms when you peel the husk/silk back.
  • If it smells sweet, it’s probably sweet and perfect!
  • The true test (although I don’t recommend doing this in the middle of your grocery store): pluck one raw corn kernel and give it a taste. If it tastes good, juicy and sweet, buy it!

3 Ways to Easily Take Corn OFF the Cob

There are 3 great ways to remove corn easily and efficiently from the cob. You can read below, or you can pop down to the recipe card and watch the video!

Start with a really sharp knife, one that will flex a little. I like to use the “boning knife” from my butcher block. It is the long skinny knife.

  1. Using a Bundt pan. prop the ear of corn on the middle hole of the Bundt pan. Then run your knife down the sides of the corn. Just so you remove the kernels and leave the hard cob behind. The Bundt pan catches all the corn and corn milk and then you can discard the cob!
Using a bundt pan to remove corn from the cob
  1. Another option is to use a rimmed baking sheet. Lay the corn on it’s side and run your knife down, rotating the corn around and cutting from each side.
a corn cob laying on it's side with a knife cutting the kernels.
  1. The last option, which is the one I use most often, is using a rimmed baking sheet to catch all the corn. Cut each end of the corn off to give yourself a sturdy base. Set the corn up on it’s end and run your knife down each side.
a cob of corn up on it's end, with a knife running down the side to remove the kernels

Remove the Pulp and Milk from the Cob!

Once you have all the kernels removed from the corn cob… don’t toss those cobs quite yet! There is still a ton of flavor hidden in the empty cob. Take the backside of a spoon and run it across the empty cob to remove all the pulp and milk. This is pure corn flavor!

Using a spoon to remove the pulp and milk from a corn cob

Freezing Fresh Corn

When fresh corn on the cob is at the height of the season (July and August), you can buy it very cheaply by the ear and freeze it to use in the winter.

Start by taking the husk and silk off the cob. Cut the corn from the cob. Measure it out into freezer bags and mark the date and how many cups you measured on the outside of the bag.

The frozen corn will be good for up to 6 months.

To use thaw in the fridge overnight or use straight from the freezer.

Make Ahead

You can absolutely make this dish ahead to serve later. Simply prepare completely and let it cool. Store in the fridge for up to 3 days.

To reheat place in a large skillet over medium heat. Add a little water, milk, or chicken broth to reconstitute the creamed corn to your desired consistency. Taste for seasoning, and then serve!

homemade creamed corn in a bowl with butter on top

Goes Great With

This Homemade Creamed Corn is great served with just about any summer dinner or BBQ! Here are some great recipes to consider:

  1. BBQ Beef Sandwiches
  2. Pulled Pork
  3. Cast Iron Half Roasted Chicken
  4. Instant Pot Boneless Ribs Or Oven Baked Boneless Ribs
  5. Burgers!
  6. BBQ Pork Tenderloin

Recipe Tips To Remember

  • Pick the best fresh corn on the cob you can!
  • Use a Bundt pan or rimmed baking sheet to cleanly and efficiently remove the corn from the cob and keep it contained.
  • Remove the pulp and milk from the cobs.
  • Taste for additional salt before serving.
  • If making ahead plan to add a little water, broth, or milk to reconstitute it before serving.

Related Recipes

  • a bowl of corn chowder with a spoon and bacon
    Corn Chowder
  • a plate of ears of corn with butter and salt
    Instant Pot Corn on the Cob
  • corn salsa in a bowl with chips to the side
    Corn Salsa; Better Than Chipotle
  • cornbread with a sliced turned to the side and covered in honey
    Homemade Buttermilk Cornbread
  • ears of corn on the cob cooked and stacked with butter on top
    How To Boil Fresh Corn on the Cob
  • a bowl of Street Corn Salad (aka. Esquites) garnished with limes and cilantro
    Mexican Street Corn Salad; Esquites

Susie leaning on the kitchen counter

💛💛💛💛💛

Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
creamed corn in a serving bowl with a pat of butter

Homemade Creamed Corn Recipe

Really delicious, thick and creamy Homemade Creamed Corn recipe made with fresh corn on the cob, buttermilk, butter, salt and pepper!
5 from 4 votes
Print Pin Rate Save Saved!
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 6 people
Calories: 247kcal
Author: Susie Weinrich

Equipment

  • blender or food processor

Ingredients

  • 12 ears fresh corn - corn removed from cob
  • 1 cup buttermilk
  • 4 tbsp butter
  • 1 teaspoon kosher salt
  • ½ teaspoon onion powder

Instructions
 

  • Start by cutting the corn from the cob. Don't toss the empty cobs yet!
    See the notes for an easy way to do this using a Bundt pan or rimmed baking sheet!
    12 ears fresh corn
  • Boil the corn in salted cooking water over medium high heat for about 10 minutes.
  • While the corn boils, take the corn cobs and use the back of a spoon to also remove the pulp/juice and milk from the cob.
    Using a spoon to remove the pulp and milk from a corn cob.
  • Drain and return to the pot. Add the corn pulp/juice to the mix. Scoop out 2 cups of corn and add to a blender with the buttermilk.
    1 cup buttermilk
  • Blend until smooth.
  • Pour back with the whole corn. Add the butter, salt and onion powder.
    Warm over low heat for about 5 minutes.
    4 tablespoon butter, 1 teaspoon kosher salt, ½ teaspoon onion powder
  • Taste for additional seasoning and serve!

Recipe Tips and Notes:

How to easily remove corn from the cob:
Watch the video included in the recipe card as well!!
Grab a Bundt pan. Place the corn cob in the center hole and run a sharp knife down the sides of the corn, removing the kernels. 
Another option is to use a rimmed baking sheet. Lay the corn on it’s side and run your knife down, rotating the corn around and cutting from each side.
The last option, which is the one I use most often, is using a rimmed baking sheet to catch all the corn. Cut each end of the corn off to give yourself a sturdy base. Set the corn up on it’s end and run your knife down each side.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1serving | Calories: 247kcal | Carbohydrates: 36g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 523mg | Potassium: 544mg | Fiber: 4g | Sugar: 13g | Vitamin A: 636IU | Vitamin C: 12mg | Calcium: 53mg | Iron: 1mg

About Susie Weinrich

Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

Comments

    5 from 4 votes (2 ratings without comment)

    We would love to have you comment & rate the recipe! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Kimberly Smith says

    August 10, 2024 at 3:32 pm

    I’m making this tomorrow I will let you know how good and easy it is

    Reply
  2. Kelli Cook says

    August 03, 2024 at 12:11 pm

    I’m interested in baking the creamed corn. That’s how my grandmother made it. But I don’t know how long to bake it. Thanks

    Reply
    • Susie Weinrich says

      August 04, 2024 at 9:26 am

      If you want to bake it I would start at 350°F for about 20 minutes, covered with foil. Remove the foil and bake another 5 minutes. I haven’t tested this, but that is where I would start if I did.

      Reply
  3. Fiona Martini says

    September 07, 2022 at 6:39 pm

    5 stars
    Thank you for this great recipe with tangy buttermilk in lieu of cream. One note about peeling back the corn to check for bugs. The corn earworm loves fresh corn just like we do, but they rarely damage much of the ear, and if you see one it means the corn farmer is not using pesticides to control them. Personally, I would rather share a few kernels with this little caterpillar than eat corn that has been sprayed. Instead of peeling, just feel the ear it to see that the corn is fully developed all the way to the top. You are looking for ears that are heavy for their size and if you find a worm when shucking, simply cut the tip off the ear and discard it.

    Reply
    • Susie Weinrich says

      September 08, 2022 at 10:01 am

      Love this! Thank you for sharing

      Reply
  4. Denise says

    August 02, 2021 at 4:42 pm

    5 stars
    Any thing made with buttermilk grabs my attention. Buttermilk adds a tanginess that regular cream can’t replicate. The touch of onion powder completes this dish to perfection. BTW, thanks for the Bundt pan tip when removing the corn from the cob. Now that was a genius idea—no more kernels flying across the counter!

    Reply
    • Susie Weinrich says

      August 03, 2021 at 7:12 am

      I am so glad you loved it! I am also a huge fan of buttermilk. It’s like a magical ingredient (you should definitely check out the buttermilk marinated grilled chicken).

      Reply
Susie in the kitchen with an apron on getting ready to cook

Meet The Author:

Susie Weinrich is a professional food photographer and recipe developer. Her thoroughly tested recipes and step-by-step guides give readers confidence in the kitchen.

YOU will feel like a huge success at dinner time with any of the simple recipes on Mom's Dinner! Read More

Helpful Meal Planning Resources

  • a table with white place settings and green garland
    Easy Meals for House Guests

  • a round table with a large family eating dinner
    30 Easy Meals for a Large Group on Vacation

woman owned small business certificate by Sertify

Amazing New Recipes

  • Dinner plate serving a barbecue bacon cheeseburger with onion rings and curly fries on the side.
    Over-The-Top BBQ Bacon Burger

  • A hand dipping a strawberry into marshmallow fruit dip
    Marshmallow Fluff Fruit Dip

  • Top view of a prepared Veggie Lo Mein in a skillet with snow peas and bell peppers.
    Simple Lo Mein With Veggies

  • Ladle pulling up out of a Dutch oven with creamy roasted tomato basil soup.
    Roasted Tomato Basil Soup

Footer

^ back to top

About

  • Susie Weinrich
  • Privacy Policy
  • Accessibility Policy

Contact

  • Sign Up! for emails
  • Contact Me!
  • Join Me On YouTube

Recipes

  • Recipe By Category
  • Instant Pot Recipes
  • Dinner Recipes

Copyright © 2025 Mom's Dinner

Rate & Review This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.