Fresh Creamed Corn

I LOVE fresh corn!  I love it on the cob and off.  When we lived in Kentucky, I made regular treks to the Amish farm this time of the year to get dozens and dozens of ears of corn that I would prepare for the freezer.  I would do as many as 20 dozen or so ears at a time!  These days without my farm to visit, I rely on the grocery store or farmers that have roadside stands.

My mother always froze corn in the summer off the cob and then throughout the year made wonderful creamy corn.  It was one of those things that she didn’t have a recipe to make.  She just added this and that.  It was always on our table of special meals, company dinners, and food that she took to others.

When I tried this recipe, I thought it was as close to Mom’s corn as I have had.  I know it isn’t the same since Mom didn’t use any flour in her corn, but it is similar.  It is my standard corn recipe now and in the winter when I can’t find fresh corn, I plan to use frozen corn from the grocery.  I’ll probably just add a little extra spoon of sugar since it isn’t usually as sweet.



Fresh Creamed Corn

Yield: 6 servings


  • 6 ears corn
  • 3 tablespoons flour
  • 1 tablespoon sugar (or more if the corn isn’t very sweet)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cups water
  • 3/4 cups half & half
  • 4 tablespoons butter



Shuck corn and pull off silks, then rinse under cool running water.

In a large bowl, cut the corn from the cob with a sharp knife.

Scrape up the cob with a spoon to get the milk.

Combine flour, sugar, salt and pepper in a small bowl, then add water and half & half.

Stir with a fork or whisk or combine.

Melt butter over medium-low heat in a large, heavy bottomed skillet.

Add corn and flour mixture and cook over medium-low heat for 40-45 minutes, stirring occasionally.