Forget the Can—This Fresh Creamed Corn Is Next-Level

Forget everything you thought you knew about creamed corn from a can. This version is fresh, simple, and so insanely delicious, you’ll never reach for the store-bought stuff again. Just a few ingredients—corn, butter, water, and seasoning—and a quick technique that pulls every bit of flavor and natural creaminess out of fresh summer corn.

It’s rich and silky, without needing cream. It’s sweet and savory, with just a hint of warmth from white pepper. And best of all? It takes about 15 minutes from start to finish.

Ingredients
2 ears of fresh corn, shucked
2 tablespoons butter
2 tablespoons water
Salt, to taste
White pepper, to taste

Preparation
Stand each ear of corn upright on a cutting board. Holding it steady by the tip (like you would a football), use a sharp knife to cut only halfway through the kernels—leave some of the corn behind on the cob.

Once you’ve removed the surface kernels, use the back of your knife to scrape down the cob, extracting the starchy, milky pulp. This is the key to the creamed texture.

Set aside half of the corn kernels. Place the other half and all of the milky pulp into a blender. Blend until smooth.

In a medium skillet over medium heat, melt the butter. Add the reserved corn kernels, the corn puree, 2 tablespoons of water, and a generous pinch of salt and white pepper.

Cook over medium-low heat, stirring occasionally, until the starch cooks out and the kernels are just tender, about 5 minutes. The mixture should be thick, glossy, and naturally creamy.

Taste and adjust seasoning as needed. Serve warm.

Serving Ideas
This creamed corn pairs beautifully with steak, pork chops, chicken, or grilled fish—but honestly, it’s just as good on its own with a spoon. If you want to dress it up with some fresh herbs, basil, thyme and tarragon would be next level with this. You’ve been warned.