Creamed Corn

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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2 tablespoons unsalted butter

1 medium onion, finely chopped (about 1 cup)

8 fresh thyme sprigs

6 ears yellow corn, shucked and kernels cut off

1 cup heavy cream

1/2 cup whole milk

Kosher salt and freshly ground black pepper


  1. In a large nonstick skillet, melt the butter over medium heat. Add the onion and thyme and saute about 4 minutes, or until the onion is tender and very pale golden. Stir in the corn, then stir in the cream and milk. Bring to a simmer and simmer 3 to 5 minutes, or until the corn is heated through but still crisp-tender.
  2. Season the corn to taste with salt and pepper. Discard the thyme stems and serve immediately.