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creamed corn in a serving bowl with a pat of butter
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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 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 people
Calories 247kcal
Author Susie Weinrich

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.
    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!

Notes

How to easily remove corn from the cob:
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. 

Nutrition

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