How to Make Creamed Corn from Fresh Corn (Homemade Recipe)
I’ll show you how to make homemade creamed corn from fresh corn on the cob. This homemade cream corn recipe is made without cream, butter or milk – so it’s vegan too!
Bring a large pot of water to boil on the stove.While the water is heating up, shuck 4 whole ears of corn. Be sure to remove any little hairs.Carefully place the whole corn cobs into the boiling water and boil for just 3 minutes.Use tongs to remove the cobs from the water. Place them on a plate to cool off for a few minutes.
Remove the corn kernels from the cobs. Stand the cob of corn vertically on the cutting board, holding it at the top. Slice vertically from top to bottom all the way around the ear of corn.
Make a slurry to thicken the corn. Add a quarter cup of cold water and 2 tablespoons of cornstarch to a small or medium glass jar. Replace the lid and shake it vigorously until the cornstarch is dissolved. Set aside
Place the 3 cups of whole corn kernels into a small pot and stir in 1 teaspoon of sugar, half a teaspoon salt and one and a half cups of water.Now grab your immersion blender and give the corn mixture between three and six quick pulses. The goal is not to fully puree all the corn. Stop pulsing when it looks like about 50% of the corn kernels are smashed and 50% are still whole.Bring the mixture to a low simmer over medium heat. Once simmering, maintain that simmer and slowly pour in your cornstarch slurry while stirring continuously. Stop pouring the slurry when the cream corn reaches your desired consistency.
Remove from heat and it’s done! This recipe yields 2 3/4 cups of cream corn.
Notes
Very important that the water used to make your slurry is cold.If making homemade creamed corn with frozen corn, read the instructions on the blog post for this recipe.