Homemade Creamed Corn, Just Like Your Grandma Used to Eat

Do you know what real creamed corn is?  I’m sure you’ve eaten it from the can but making creamed corn from scratch, well, it’s just better.  I thought it was interesting to learn that the cream is actually inside the kernels so in order for you to get it out, you have to put a little work into creaming that corn.  The only drawback to making it from scratch is that it takes a whole bunch of cobs (at least 2 cobs per person) to make a good amount to the feed the family so unless you’re feeding only 4-6 folks, I would probably just buy the can…unless you are out to impress;)

This recipe is the first of three that will end up as a complete dinner.  Enjoy and if you have ever shucked and creamed your corn, I’d love to hear your recipes and stories!

INGREDIENTS

  • * 6 slices bacon
  • * 8 large cobs fresh corn, preferably white, shucked and cleaned
  • * Kosher salt and freshly cracked black pepper

DIRECTIONS

In a large skillet, (seasoned cast iron does well here) cook the bacon over medium-high heat until crisp. Turn off the heat and transfer the bacon to a paper towel lined plate. Reserve the drippings in the pan.

On a cutting board, cut the stalk ends of the corn cobs to make a flat surface; stand them up and shave the corn from the cobs with a sharp chef’s knife. Return the skillet to medium-low heat, and add the corn kernels. With the back of the knife, firmly scrape the cobs over a shallow plate to extract as much liquid (milk) as possible and add it to the skillet.

Season corn lightly with salt and pepper and cook until broken down and creamy, about 30 to 45 minutes, stirring often; add water if the pan gets too dry.  Serve warm or at room temperature.

Note: Crisp bacon can be crumbled over the creamed corn when serving or reserved for another use. If you have bacon drippings on hand, use 1/4 cup for this recipe.

Corn Cobs

Bunchof Corn Cobs

cobbed corn

creaming corn

Creamed Corn Cooking

Homemade Creamed Corn

Recipe courtesy of Food Network’s 5 Ingredient Fix

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Comments

  1. 1

    Mmm, this looks yummy! I’ve never had homemade creamed corn. Definitely seems like a lot of work though.

  2. 2

    I would cut someone for this food right now…

  3. 3


    Angela says

    Yum! I’ve never made it myself, but it looks easy enough. Thanks for sharing. :)

  4. 4

    Now that is some good eating with this fresh corn and bacon. Love the rustic appeal of this dish.

  5. 5

    I have never made homemade creamed corn – this looks yummy tho, and I mean who can go wrong if you add bacon?

    My grandma actually used canned – I learned her trick was to use one can of drained regular corn to ever one can of creamed corn. This way it wasn’t just all small bits and pieces like you get in most of the cans of creamed corn.

  6. 6


    Cat says

    That looks delish! I haven’t had creamed corn in years, except the canned stuff which looks and tastes more like baby food puree. I’ll bookmark this one for Christmas.

  7. 7

    I am a huge fan of corn and this looks absolutely delicious! I will have to check this out!

  8. 8


    patty reid says

    I have a corn grader, I always run the corn over the board which has little metal graders on it, the corn kernels are split open and it produces more of the milk, I then cook it the same as you do…it’s just must creamer…before I had the grader I used a small knife and would run it down all or the corn kernels….

  9. 9


    Laura says

    Thanks for the post about making creamed corn. It looks very good! A little bit of bacon on top would be delicious. I have a lot of corn planted in the garden this year so this would be a great way to serve it. Also see that you’re using a knife from New West KnifeWorks. I just got two of my own and love them.