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Martha Stewart-Inspired Creamed Corn

Close-up of Martha Stewart-Inspired Creamed Corn showing its texture
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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.

Ingredients

Scale
  • 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

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

Find it online: https://marthadishes.com/martha-stewart-creamed-corn-recipe/