Homemade Creamed Corn 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!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings 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.
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!

Video

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.

Nutrition