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!
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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.
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.
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.
- 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!
- 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.
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!
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!
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:
- BBQ Beef Sandwiches
- Pulled Pork
- Cast Iron Half Roasted Chicken
- Instant Pot Boneless Ribs Or Oven Baked Boneless Ribs
- Burgers!
- 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.
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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
Homemade Creamed Corn Recipe
Equipment
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.
- 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!
Kimberly Smith
I’m making this tomorrow I will let you know how good and easy it is
Kelli Cook
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
Susie Weinrich
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.
Fiona Martini
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.
Susie Weinrich
Love this! Thank you for sharing
Denise
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!
Susie Weinrich
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).