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A close‑up of a shallow bowl filled with Cream Corn Recipe : bright yellow corn kernels in a white cream sauce, sprinkled with paprika and finely chopped fresh chives, set on a neutral cloth background.

Cream Corn Recipe

Making fresh creamed corn Recipe that’s smooth, sweet, and never gluey—thanks to scraping the cobs and just the right balance of cream and cream cheese, with a little bacon‑grease secret from Grandma.
5 from 1 vote
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Course: Side Dish
Cuisine: American
Keyword: 3-ingredient creamed corn, Amish cream corn recipe, Best creamed corn recipe, Cream corn with cream cheese, Creamed corn recipe without heavy cream, Del Monte Cream style Corn Recipe, Easy recipes with creamed corn, Healthy recipes using canned cream style corn
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Calories: 220kcal
Cost: $5

Equipment

  • 1 Large heavy‑bottom skillet ( 8–10″ diameter)
  • 1 Sharp chef’s knife (For cutting kernels)
  • 1 Wire whisk (Balloon‑style)
  • 1 Wooden spoon or spatula (Silicone‑tipped works well)
  • 1 Butter knife (For scraping corn cobs)

Ingredients

  • 6 ears Fresh corn - Kernels cut off cobs scraped
  • 1 cup Heavy cream
  • ½ cup Whole milk
  • 2 tablespoon Unsalted butter - Plus extra for finishing if desired
  • 2 tablespoon All‑purpose flour
  • 1 tablespoon Granulated sugar
  • 1 teaspoon Salt - Adjust to taste
  • ½ teaspoon Black pepper - Freshly cracked
  • 2 oz Cream cheese - Cut into small cubes
  • 1 teaspoon Fresh thyme leaves - Stripped from stems
  • ½ teaspoon Garlic powder
  • ½ teaspoon Paprika - Sweet or smoked
  • — — Chives - Finely chopped for garnish

Instructions

  • Cut kernels from cobs and scrape to collect all corn milk
    Overhead shot of a gray nonstick skillet on a white quartz countertop: golden corn kernels sizzling in a thin layer of milk, with four pats of melting butter clustered in the center and a mint‑green silicone spatula at the side; a block of butter on a wooden board and a small glass jar of cream sit just off to the left
  • Melt butter, whisk in flour, then gradually blend in milk and cream
    Top‑down view of a clear glass mixing bowl on a white speckled countertop: white all‑purpose flour partially mixed with milk, with a stainless‑steel balloon whisk resting in the bowl; soft shadows fall across the bright workspace
  • Stir in fresh kernels, scraped corn milk, and cream cheese cubes
    High‑angle shot of a gray saucepan on a black induction cooktop: a bed of yellow corn kernels in milk, with a hand tilting a clear glass bowl to pour in more heavy cream; a mint‑green spatula lies at the pan’s edge.
  • Reduce heat and simmer gently until sauce is smooth and slightly thick
  • Add fresh thyme, adjust seasoning, and sprinkle chopped chives
    Close‑up, three‑quarter view of a blue ceramic bowl filled with creamed corn: bright yellow kernels swimming in a rich white sauce, topped with a sprinkling of black pepper and finely chopped chives, resting on a soft blue cloth next to a silver spoon

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 1cup | Calories: 220kcal (11%) | Carbohydrates: 17g (6%) | Protein: 4g (8%) | Fat: 15g (23%) | Saturated Fat: 9g (56%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 50mg (17%) | Sodium: 380mg (17%) | Potassium: 170mg (5%) | Fiber: 2g (8%) | Sugar: 6g (7%) | Vitamin A: 600IU (12%) | Vitamin C: 6mg (7%) | Calcium: 60mg (6%) | Iron: 0.6mg (3%)
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