Creamed Corn

Total Time:
35 min
25 min
10 min

4 servings

  • 12 ears fresh corn, shucked
  • 8 tablespoons butter
  • Salt and pepper

Remove corn from cob using a corn grater or knife, and mash the whole kernels a little. Place corn in a glass dish and add the butter on top. Cook in the microwave on high for 7 to 10 minutes, stopping to turn and stir a couple of times. Be careful not to over cook the corn. If corn seems too dry, add a little milk or water. Season with salt and pepper, to taste.

Serve as a side dish with favorite meal.

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    21 Reviews
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    This is my go-to side dish for fresh corn. Always delicious, sweet and perfect! Add about a 1/2 teaspoon of salt and pepper each and you don't need to add ANYTHING else! It's absolutely perfect with the simplest ingredients!
    used frozen corn instead of fresh (1 c. and 1 T. butter and a little 2% milk. used this in tyler florence's green enchilada's (along w/ paula's creamed spinach! thought i needed to go right to the source (a good ol' southern girl for creamed corn and creamed spinach!
    I thought the creamed corn wasn't really creamy. It was crunchy but it was really good!! I didn't need any salt but i needed pepper and it was goood!!
    Even supermarket corn tastes great like this. I use an old fashion corn creamer which I bought from to make processing the corn much easier.
    This creamed corn is amazing! It's easy and quick to whip up, and it's fabulous when your deciding on a side for dinner.
    I made this tonight. If your corn isn't very sweet and/or tender; like ours was, add a little corn syrup and the water, it helped; Very good in a pinch.
    very easy and very good! creamed corn made simple! YAY PAULA!
    this recipe is sooo good it works every time!!!!!!!!!!!!
    Paula always has down to earth, wonderful, family recipes. The ones that I have tried have been just wonderful. Thank you Paula
    I will never eat canned cream corn again. God Bless you Paula Deen for helping those of us learn to cook :-) You are a Godsend!!!
    Awesome and easy side dish. Yummy
    This is so simple, easy and delicious; it's always a winner with anyone who likes corn.
    Well dont want to go against Paula but try using the same amout of corn and in a cast iron skillet have 5 tablespoons of bacon grease then put creamed corn in it cook on low for about 10 minutes then put in oven for about 25 minutes at 325 deg..flavor flavor...We love you Paula
     Ronny Sawiki Panama City Beach,FL
    If you are expecting sweet, creamed corn with sugar and cream added, obviously, this recipe isn't the one you are looking for.
     However, I have always preferred to make my fresh corn straight off the cobb with butter and salt. Paula made this easier via the microwave, and I think it's a fabulous dish because of it's ease and taste.
     Thanks, Paula!
    This is an excellent recipe. I would recommend scraping the ears of corn for the milk. I added a little fat free half and half about the last 3 minutes of cooking. This corn tastes just like my mother's use to.
    I'm lucky to live in an area that produces Silver Queen corn. I get it fresh from the fields. My out-of-town guests were so convinced I had added sugar to this recipe, they had me make it again the next night so they could watch. Delicious!!
    So delicious and couldn't be easier
    This was so easy and absolutley delicious! I'll never use the canned stuff again!!!
    I did exactly what the recipe said, but my corn was hard and crunchy, not soft at all. I actually cooked it alot longer than it asked for. I'm wondering if there is a certin kind of corn to buy so it wont be crunchy?? But I will say it had a good flavor =)
    This turned out to be simple and so fresh tasting. If you think you don't like creamed corn because of growing up with canned veggies. Try this. I used big ears that were from the beginning of the season. I also used a corn scraper which might have helped with breaking up the kernals better. You won't need to add any cream or starches it is so creamy by itself.
    Great way to have corn without adding lots of butter or salt. Grate the corn to get the nice juices (milk) that makes this recipe so fabulous! Also, grating in a large bowl catches the small bits of corn that could spray back at you during grating.
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