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!
If you have an abundance of corn on the cob some other great corn recipes are Instant Pot Corn on the Cob 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.
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!
How to Easily Take Corn OFF the Cob
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!
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.
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
- Bacon Jam Burgers
- Pick the best fresh corn on the cob you can!
- Use a Bundt pan to cleanly and efficiently remove the corn from the cob.
- 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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Homemade Creamed Corn Recipe
- 12 ears fresh corn corn removed from cob
- 1 cup buttermilk
- 4 tbsp butter
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- Start by cutting the corn from the cob. See the notes for an easy way to do this using a Bundt pan!
- Boil the corn in salted cooking water over medium high heat for about 10 minutes.
- Drain and return to the pot. Scoop out 2 cups of corn and add to a blender with the 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.
- Taste for additional seasoning and serve!
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.
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.
Love this! Thank you for sharing
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!
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).