Who says you need heavy cream to make delicious creamed corn? This version is made with just a few simple ingredients: fresh corn, a pinch of salt, a little water, a splash of milk (or your favorite alternative), and a knob of butter (or a drizzle of oil if you prefer). That’s it! The result? A healthier, fresher, and brighter dish that tastes worlds better than the canned stuff or those overly creamy recipes.
When corn is at its peak, you don’t want to mask its natural sweetness and flavor with too much cream or heavy ingredients. This preparation lets the flavor of the corn shine through, making it the perfect side dish for any meal. 🌟 And it’s not just about being healthier—this method actually enhances the taste and texture, giving you a cleaner, fresher result.
I apply the same principle to most of my soups, too—no cream necessary! It’s not just a health choice; it’s a way to let the natural flavors of the ingredients speak for themselves. Trust me, once you try it, you’ll see just how vibrant and delicious vegetables can be when prepared with simplicity in mind.
So, let’s take advantage of fresh, in-season corn and keep it simple. Ready to get cooking?
Prepare the corn - remove the husks and silk from the corn. Cut corn kernels off the cob. When finishes, with the back of your knife scrape each corn well to get every last bit of corn and "corn milk" off the cob (there will be plenty left in there, so get it all!)
In the meantime, heat a medium-sized pan over medium heat.
Take roughly 1 cup of your corn and transfer it to the blender, along with the milk, processing until very smooth.
Add the rest of the corn along with 1/4 cup water to your pan and simmer for about 5 minutes until corn is nearly cooked, adding more water as needed to ensure your corn is simmering gently in liquid and not burning. Add pinch of salt and you blended corn mixture to the pan and continue to simmer for another 7 minutes or so until thickened and cooked to your liking.
If you want your corn creamier, add more water or milk until the desired consistency is reached. You can add another knob of butter and stir it in until melted if desired. Enjoy.
Ingredients
Directions
Prepare the corn - remove the husks and silk from the corn. Cut corn kernels off the cob. When finishes, with the back of your knife scrape each corn well to get every last bit of corn and "corn milk" off the cob (there will be plenty left in there, so get it all!)
In the meantime, heat a medium-sized pan over medium heat.
Take roughly 1 cup of your corn and transfer it to the blender, along with the milk, processing until very smooth.
Add the rest of the corn along with 1/4 cup water to your pan and simmer for about 5 minutes until corn is nearly cooked, adding more water as needed to ensure your corn is simmering gently in liquid and not burning. Add pinch of salt and you blended corn mixture to the pan and continue to simmer for another 7 minutes or so until thickened and cooked to your liking.
If you want your corn creamier, add more water or milk until the desired consistency is reached. You can add another knob of butter and stir it in until melted if desired. Enjoy.
