Making smooth, fresh creamed corn
Fresh creamed corn captures sweet kernels in a rich, slightly creamy sauce. The key is releasing some of the kernels' natural starch to thicken the mixture while keeping texture from whole kernels.
Method overview:
- Cut kernels off the cobs into a bowl. Use the back of a knife to scrape the cobs and extract the milky pulp—this adds body.
- In a skillet, sauté a little butter and onion until translucent. Add kernels and a splash of stock or milk and simmer gently.
- For a thicker texture, blend a portion of the cooked mixture or stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and cook until glossy and thickened.
Variations and flavors:
- Dairy-rich: finish with cream or crème fraîche for silky richness.
- Lighter: use milk or vegetable stock and thicken with a puréed portion.
- Savory: add bacon, smoked paprika, or a pinch of cayenne for depth.
Serving tips:
- Serve hot as a side for roasted meats or with biscuits.
- Garnish with chives, parsley, or a pat of herb butter.
Avoid over-simmering after adding dairy, which can separate. Adjust seasoning at the end so salt and acid enhance natural sweetness.