Fresh Creamed Corn

How To Make Fresh Creamed Corn

Back in August, I posted this pic to Facebook of Savannah devouring my Fresh Creamed Corn recipe.

Fresh Creamed Corn

What I didn’t post, fortunately, were photos of me licking my plate along with her.

I’m kidding, of course…kind of.

Now, you know me when it comes to tasty, home-cooked food — I really have no self-control.

Well, when that food happens to be down-home, fresh creamed corn…I mean, are you kidding me?


Fresh Creamed Corn recipe and images by Lacey Baier, a sweet pea chef

I have always loved creamed corn so trying to make some homemade creamed corn seemed like a real no brainer.  For added flavor, Dustin grilled the corn (post coming soon!), but regular steamed corn will do just fine for this.  I use fresh corn, but pre-cut kernels would still suffice.

Fresh Creamed Corn recipe and images by Lacey Baier, a sweet pea chef

How To Make Fresh Creamed Corn

This recipe is amazingly delicious.  If you like corn, I urge you to try this.

To learn how to husk corn for grilling, watch me in this video  And to see me make this amazingly yummy side PLUS grill some corn, check out the video below (Baby Hunter makes a super cute appearance in this one!)

I’ve already converted certain stubborn creamed corn haters and I’m looking at you next!

Fresh Creamed Corn recipe and images by Lacey Baier, a sweet pea chef

Fresh Creamed Corn
Prep time
Cook time
Total time
This is the tastiest possible way to have fresh creamed corn. Ever. And it's so easy, too!
Recipe type: Easy
Serves: 4
  • 4 fresh ears corn, grilled (preferably, but can also be steamed or pre-cut)
  • 4 tbsp. unsalted butter
  • 1 tbsp. all-purpose flour
  • 1¼ tsp. sugar, plus more to taste
  • ¼ tsp. kosher salt, plus more to taste
  • 1 cup heavy cream
  1. Heat butter over medium heat to melt.
  2. Slice all the kernels off the cooked/grilled corn.
  3. Add the flour, salt and sugar to the butter and stir to combine.
  4. Add the corn. Stir and cook 1 minute.
  5. Add the cream and cook an additional 5-8 minutes to thicken. Season to taste with additional salt and/or sugar, if needed.
  6. Serve hot.




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About the author: My name is Lacey and I’m so glad you’re here. I am a foodie, a photographer, a chef, and a project manager at a local tech start-up in Austin. But, most importantly, I am the mother of three adorable little kiddos (Jordan, Savannah and Hunter) and am madly in love with and married to my high school sweetheart, Dustin.

6 comments… add one

  1. Denise Hyatt July 25, 2013, 7:28 pm

    Great recipe. My family and I would go to a restaurant called San Tan Flats and they would have the best cream corn. We have since sold our vacation home so won’t be visiting the restaurant anymore. I have been looking for a recipe that looked like theirs – this is the one. I used frozen corn and it was still great. Thanks!

  2. Mary Lou August 4, 2013, 12:23 am

    I have been to San Tan Flats steak house and love their creamed corn. I think this is the recipe I have been looking for. Thank you

  3. Diana May 3, 2014, 10:22 am

    Thanks for this recipe. I tried it and loved it.
    Kisses from Dubai.

    1. Lacey Baier May 4, 2014, 10:42 pm

      Yay! I’m so glad you enjoyed it, Diana. I LOVE this recipe too :)

  4. Karen M September 19, 2014, 1:15 pm

    Lacey, I have a question about your creamed corn recipe. Can I can this via hot water bath or pressure cooker? Any thoughts or suggestions?
    Thanks and keep up your wonderful blog and videos!!
    Karen M

    1. Lacey Baier September 20, 2014, 10:20 pm

      Karen, that’s a great question. I’m not very familiar with pressure cookers, so I really don’t know. It’d be worth a shot though – if you try it, I’d love to know how it turns out!


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