Teresa G.


This is real, old-fashioned creamed corn. There's no dairy cream (other than the butter used,) just the creamy "milk" from the corn cob. It's so delicious! Everyone loves it, even the very pickiest children. We grow our own sweet corn and prepare quite a bit of it for this recipe alone. We cut off the kernels, scrape the cobs, then measure out three cups per freezer bag. We just love being able to enjoy this summer side-dish all year long!

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★★★★★ 1 vote
4 to 6
30 Min
10 Min
Stove Top


6 or 7 large
ears very fresh corn (3 cups kernels & corn "milk")
4 Tbsp
butter, divided 3 t. & 1 t.
1/2 tsp
2 Tbsp
granulated sugar
ground black pepper to taste (optional)
3 Tbsp
1 pinch
smoked paprika for garnish (optional)


1Remove husks and silk from corn; wash cobs.

2In large bowl, cut kernels from cob; use blunt edge of knife blade (or tool of your choice) to scrape milk from the cobs.

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3Add 3 cups of corn and it's milk to a large, non-stick sauce pan.

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4Add 3 tablespoons butter, salt, sugar and pepper.

5Stirring constantly, place over medium heat and simmer until butter melts.

6Add water, lower heat to medium-low (slow simmer) and contiue stirring (very important to stir constantly to prevent sticking and scorching!) for 4 to 5 minutes. Mixture should resemble a loose pudding or very thick gravy.

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7Remove from heat. Serve Immediately, topped with a pat of butter and a sprinkle of paprika, if desired.

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8Cover and refrigerate leftovers.

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