Creamed Corn

  • Level: Easy
  • Yield: 4 servings
  • Total: 30 min
  • Active: 30 min


6 ears corn

2 tablespoons unsalted butter 

1 shallot, minced 

1 teaspoon kosher salt, or more as needed 

1/2 teaspoon freshly cracked black pepper, or more as needed 

1/4 cup chive-onion cream cheese 

1 tablespoon chopped fresh chives 


  1. Cut the kernels off the corn and place in a bowl. Use the back of a knife or a butter knife to "milk" the cobs. (This means applying pressure to remove any of the juice left from the kernels being cut off.)
  2. Melt the butter in a large nonstick skillet over medium heat. Add the shallot and cook until softened and translucent, 2 to 3 minutes. Pour in the corn and any liquid scraped from the cobs. Cook until the kernels are bright yellow, shiny and softened, 2 to 3 minutes. Sprinkle with the salt and pepper. Stir in the cream cheese until it is melted and combined into the corn, another 2 to 3 minutes. Taste for seasoning. Transfer the corn to a serving dish and sprinkle with the chives. Serve immediately.
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6 Reviews

Mary Melton