Fresh Cream-Style Corn
Recipes,  Salads & Side Dishes,  Vegetarian

Fresh Cream-Style Corn

Fresh Cream-Style Corn

Fresh Cream-Style Corn.

On the East Coast we are heading into the season of fresh local produce.  Soon the Farmers’ Markets will reopen, where rows of pick up trucks piled high with ‘corn on the cob’ will sit.  I want us to be ready.

When you put three ears of corn in your basket and the farmer says “is there anything else you’d like?”….say “Oh yes…sorry, make that 12.”

These farmers will never get rich from pulling their pick-ups into make shift Farmers’ Markets.  Yet they’ll never cut you short in conversation.  Spend some time, learn how they ‘farm’, and pay them just a bit more than the $2.25 for that basket full of peppers and potatoes and…freshness.

Just in case you find yourself with extra corn, here’s a nice and simple recipe for Fresh ‘Cream-Style’ Corn.  We gave this the stamp of ‘Winning’ and ranked Creamed Corn right up there with unctuous mashed potatoes.

Corn of the Cob

The key to nice creamy Creamed Corn, is getting every bit of goodness off each cob.  I like to steam my corn before removing it from the cob.  I find I’m able to collect more of the pulp.  Once you’ve cut the kernels from the cobs, take the back of your knife and scrape down each cob all the way around.  You’ll be amazed at how much more goody you’ll collect.

This basic recipe can lead to all kinds of flavor twists.  For one, diced jalapeño would be wonderful and finding bacon throughout wouldn’t be a bad thing.  Growing up my favorite comfort food was Chinamen’s Pie (similar to Shepherd’s Pie).  Can’t even imaging how amazing that will be made from Fresh Cream-Style Corn.  The wheels are spinning.  Enjoy.

Fresh Cream-Style Corn
Fresh Cream-Style Corn

Fresh Cream-Style Corn

Libby with Lemony Thyme
Cook Time 30 minutes
Total Time 30 minutes
Course Side Dish
Servings 4


  • 6 ears of corn husks and silk removed
  • 1/2 cup diced onion
  • 1-2 Tbl. flour
  • 2 Tbl. butter
  • 1 cup milk or cream
  • salt & pepper to taste
  • pinch cayenne pepper
  • Crispy bacon for garnish optional


  • Steam or boil ears of corn for 10 minutes. Allow to cool slightly. Cut kernels off of cobs, then scrap cobs with the back of the knife removing remaining pulp. Reserve kernels and pulp.
  • Saute onion in butter until tender 3-4 minutes. Dust with flour, stirring another minute, then whisk in cream and corn and bring to a gentle simmer. Reduce heat and allow to simmer 7-10 minutes, stirring ocassionally. Season with salt, pepper & cayenne to taste.
  • Serve topped with crumbled bacon.


If you use milk instead of cream, you may want to increase the flour to 2 Tbl. to achieve a thicker mixture.

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