← Back to Search Results
American, Southern
Summertime Creamed Corn Recipe-10517

Photo by: Joseph De Leo
Comments: 1


There’s no point in making creamed corn unless you use fresh corn—frozen kernels are just not worth the effort. Standard creamed-corn recipes simply use cream or half-and-half, but mine uses a luxurious Bechamel Sauce that enhances the corn’s fresh-picked sweetness without overwhelming any of its natural good taste. Fried chicken is our staff ’s favorite main dish, but when I make it I always struggle to decide whether to serve it with creamed corn or Creamed Spinach. Each side has its champions.

Yield: Serves 4 to 6


  • 1 tablespoon olive oil
  • 3 tablespoons grated onion
  • 2 small cloves garlic, minced
  • 3 cups fresh corn kernels (6 to 8 ears; see Notes)
  • 2 cups Béchamel Sauce
  • 2 bay leaves
  • Pinch of cayenne pepper
  • A few gratings of nutmeg
  • Pinch of dried thyme leaves
  • Coarse (kosher) salt and freshly ground black pepper, to taste
  • Fresh lemon juice, to taste


1. Heat the oil in a small, heavy saucepan over low heat. Add the onion and garlic and sweat, stirring occasionally, until translucent but not browned, about 5 minutes.

2. Add the corn, béchamel, bay leaves, cayenne, nutmeg, thyme, salt, and pepper. Cook, uncovered, stirring occasionally, until everything is nice and creamy, about 30 minutes.

3. Remove the pan from the heat and discard the bay leaves. Add a squeeze or two of lemon juice, then taste and adjust the seasoning before serving.


Double-Cutting Corn:

With this technique, corn kernels are removed from the cob in two steps. Holding an ear of corn upright, use a sharp knife to slice down the ear, cutting the kernels in half. Do this around the entire ear. Then slice down the ear a second time, being careful not to cut into the cob, to remove the rest of the kernels and to scrape the milk from the cob. Each ear of corn will yield 1/3 to ½ cup of kernels.

© 2000 David Waltuck and Melicia Phillips

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings.

Nutritional information does not include Béchamel Sauce recipe. For nutritional information on Béchamel Sauce recipe, please follow the link above.

Nutritional information is based on 1/8 teaspoon added salt per serving.

86kcal (4%)
5mg (1%)
6mg (9%)
7mcg RAE (0%)
0mg (0%)
302mg (13%)
1g (3%)
3g (5%)
0mg (2%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • R Clay

    02.21.14 Flag comment

    I'd have to have a pretty sharp palate to tell the difference between fresh-from-the-field corn and the really good corn that is flash-frozen at the time of harvest these days.

    I think the convenience of good frozen corn, either on the cob or a bag of kernels, is a fine substitute for fresh corn. The main drawback with frozen cot is a loss of "milk," which can be compensated by using a little cornstarch and water, or milk cream, or even a roux of flour and butter.

    Any of these substitutes will give you a nice thick syrup or thickened liquid that will work fine with frozen corn. With modern technology, frozen food doesn't have to be considered "low class" stuff like from the 50s. Unless your taste buds are made of gold, there won't be a noticeable difference in the final product.


Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

food-to-live-by Food to Live By
by Myra Goodman
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
nigella-express Nigella Express
by Nigella Lawson
cooking-for-friends Cooking for Friends
by Gordon Ramsay
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
lidias-italy Lidia's Italy
by Lidia Bastianich
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?