Martha Stewart Creamed Corn Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

Martha Stewart creamed corn is the side dish I make when I want something simple that still feels special. Sweet corn kernels simmer in a silky butter-and-cream sauce until every spoonful is tender and glossy, with a hint of sugar that pulls out the natural sweetness of the corn. This version is an original adaptation inspired by Martha Stewart’s classic American home cooking, not her verified recipe, and it comes together entirely on the stovetop.

You need 35 minutes from start to finish, and most of that is hands-off simmering. It’s an easy dish to pull off on a weeknight, but it also earns its spot on a holiday table or at a potluck, where a big bowl of creamy corn disappears fast.

Why This Martha Stewart Creamed Corn Works

The trick is scraping the cobs after you cut off the kernels. That milky pulp is full of natural corn starch and sweetness, and it thickens the sauce while giving the dish a fresher corn flavor than anything from a can.

A small amount of flour cooked into the butter and onions builds a light base, so the milk and cream turn silky instead of watery. Keep the heat moderate and stir often, and the sauce stays smooth with a glossy finish.

What You’ll Love About It

• Fresh Corn Flavor — Real kernels and scraped pulp taste like summer in every bite.
• Silky Sauce — Butter, milk, and cream make a rich, glossy coating.
• Quick Stovetop Method — Just 20 minutes of cooking, no oven needed.
• Crowd-Friendly Side — Serves 8 and pairs with almost any main dish.

Ingredients

Here’s everything you need for this side dish.

• 6 ears fresh corn — husked and silks removed (about 4 cups (600g) kernels)
• 4 tbsp (57g) unsalted butter
• 1 medium yellow onion — finely chopped (about 1 cup (160g))
• 2 tbsp (16g) all-purpose flour
• 1 1/2 cups (360ml) whole milk — whole milk gives the creamiest result
• 1/2 cup (120ml) heavy cream
• 1 tsp (4g) granulated sugar
• 1 tsp kosher salt — plus more to taste
• 1/4 tsp freshly ground black pepper
• Pinch of freshly grated nutmeg — optional
• 2 tbsp chopped fresh chives — for garnish, optional

Equipment

• Sharp chef’s knife — for slicing kernels off the cobs
• Large bowl — to catch the kernels and pulp
• Large skillet or Dutch oven — at least 12 inches (30cm) across
• Wooden spoon or spatula — for stirring the onions and sauce
• Whisk — to blend the milk and cream smoothly
• Measuring cups and spoons

How to Make Martha Stewart Creamed Corn

Step 1: Cut and Scrape the Corn

Stand each cob upright inside a large bowl and slice downward with a sharp knife to cut off the kernels. Once the kernels are off, scrape the cobs with the back of the knife to release the milky corn pulp into the bowl. Set the corn and pulp aside; that pulp is what gives the sauce its body.

Step 2: Soften the Onion

Melt 4 tbsp (57g) unsalted butter in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Don’t let the onion brown, or the sauce will pick up a toasted, darker flavor.

Step 3: Cook the Flour

Sprinkle 2 tbsp (16g) all-purpose flour over the onions and cook, stirring constantly, for 1 minute to remove the raw flour taste. The mixture should look pasty and smell lightly toasted. Keep the spoon moving so the flour doesn’t catch on the bottom of the pan.

Step 4: Whisk in the Milk and Cream

Gradually whisk in 1 1/2 cups (360ml) whole milk and 1/2 cup (120ml) heavy cream. Cook, whisking constantly, until the mixture thickens slightly and bubbles gently at the edges, about 3 minutes. Watch carefully; if the heat is too high, the milk can scorch.

Step 5: Add the Corn and Seasoning

Stir in the corn kernels and any pulp, 1 tsp (4g) granulated sugar, 1 tsp kosher salt, 1/4 tsp freshly ground black pepper, and the pinch of nutmeg if using. Bring to a gentle simmer, then reduce the heat to medium-low.

Step 6: Simmer Until Thickened

Cook, stirring often, until the corn is tender and the sauce has thickened enough to coat the back of a spoon, 8 to 10 minutes. Taste and adjust the seasoning with more salt and pepper if needed. If the sauce looks thin, give it another minute or two rather than adding more flour.

Step 7: Rest and Serve

Remove from the heat and let stand for 5 minutes to thicken further. Transfer to a serving dish and garnish with 2 tbsp chopped fresh chives if desired. Serve warm.

What to Serve With It

• Roast Chicken — A simple bird lets the sweet corn sauce shine.
• Grilled Steak — The creamy side balances the char on the meat.
• Holiday Turkey — Serve it next to roast turkey or glazed carrots.
• Skillet Cornbread — A cozy pairing for a weeknight dinner.

Tips for the Best Results

Use the freshest corn you can find, since the dish leans on its natural sweetness. Keep the heat at medium or below once the milk goes in, and stir often so the sauce doesn’t scorch. Let the dish rest off the heat before serving, because it thickens noticeably as it stands.

Easy Variations

• Cheesy Version — Stir in 1/2 cup (50g) shredded cheddar at the end.
• Smoky Kick — Add 1/2 tsp smoked paprika with the salt and pepper.
• Herb Swap — Use 1 tbsp fresh thyme instead of chives.
• Extra Creamy — Replace 1/2 cup (120ml) milk with extra cream.

Storing and Reheating

Keep leftovers in an airtight container in the refrigerator for up to 4 days. You can freeze cooled creamed corn for up to 2 months and thaw it overnight in the fridge, though the sauce may separate a little. Reheat gently in a saucepan over low heat with a splash of milk, about 5 minutes, until it reaches 165°F (74°C) in the center.

Nutrition (per serving)

These values are estimates per serving.

FAQs

Can I make this Martha Stewart creamed corn recipe ahead?

Yes. Prepare it up to 2 days ahead through step 5, then cool and refrigerate it in a covered container. Reheat gently on the stovetop over low heat, stirring often, until hot.

Can I use frozen corn instead of fresh?

Yes, use about 4 cups (600g) of frozen corn and add it straight to the pan without thawing. Skip the scraping step, and expect a slightly less sweet result than fresh cobs give you.

How do I know when the corn is done?

The kernels should be tender when you bite one, and the sauce should coat the back of a spoon without running off. If it still looks thin, simmer another minute or two and stir often.

Why did my sauce turn out grainy or thin?

High heat or too little whisking can make the milk scorch and separate. Keep the heat moderate, whisk steadily as the milk goes in, and stir often during the simmer.

Martha Stewart-Inspired Creamed Corn

Print Recipe

Sweet summer corn kernels simmered in a silky, buttery cream sauce with a hint of sugar and a glossy finish. This is an original adaptation inspired by Martha Stewart’s classic American home cooking, not her verified recipe. It is rich, comforting, and perfect for holiday tables or weeknight dinners.

• Author: Anabelle Mclean
• Prep Time: 15
• Cook Time: 20
• Total Time: 35
• Yield: 8 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 6 ears fresh corn, husked and silks removed (about 4 cups (600g) kernels)
• 4 tbsp (57g) unsalted butter
• 1 medium yellow onion, finely chopped (about 1 cup (160g))
• 2 tbsp (16g) all-purpose flour
• 1 1/2 cups (360ml) whole milk
• 1/2 cup (120ml) heavy cream
• 1 tsp (4g) granulated sugar
• 1 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• Pinch of freshly grated nutmeg (optional)
• 2 tbsp chopped fresh chives, for garnish (optional)

Instructions

1. Cut the corn kernels from the cobs into a large bowl. Hold each cob upright inside the bowl and slice downward with a sharp knife; then scrape the cobs with the back of the knife to release the milky corn pulp into the bowl. Set aside.
2. Melt the butter in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Do not let the onion brown.
3. Sprinkle the flour over the onions and cook, stirring constantly, for 1 minute to remove the raw flour taste. The mixture should look pasty and smell toasted.
4. Gradually whisk in the whole milk and heavy cream. Cook, whisking constantly, until the mixture thickens slightly and bubbles gently at the edges, about 3 minutes. Watch carefully; if the heat is too high, the milk can scorch.
5. Stir in the corn kernels and any pulp, the sugar, salt, pepper, and nutmeg if using. Bring to a gentle simmer, then reduce the heat to medium-low.
6. Cook, stirring often, until the corn is tender and the sauce has thickened enough to coat the back of a spoon, 8 to 10 minutes. Taste and adjust seasoning with more salt and pepper if needed.
7. Remove from heat and let stand for 5 minutes to thicken further. Transfer to a serving dish and garnish with chopped chives if desired. Serve warm.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended because the sauce may separate; however, you can freeze the cooled creamed corn in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. Make-ahead: The dish can be prepared up to 2 days ahead through step 5, then cooled and refrigerated. To serve, reheat gently on the stovetop over low heat, stirring often, until hot. Reheating: Reheat leftovers in a saucepan over low heat, adding a splash of milk or cream if the sauce has thickened too much. Heat until steaming hot, about 5 minutes.

Nutrition

• Calories: 220
• Sugar: 7g
• Sodium: 300mg
• Saturated Fat: 9g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 45mg

Keywords: Martha Stewart creamed corn, creamed corn recipe, homemade creamed corn, fresh corn side dish, creamy corn, holiday side dish, summer corn recipe, easy creamed corn, stovetop creamed corn, classic American side