This recipe for Rosemary Creamed Corn could not be easier! Sweet corn is simmered in a simple rosemary cream sauce for a delicious side that has the perfect balance of sweet and savory. I love making it with fresh summer corn, but it works equally as well with frozen corn.
This humble little side dish is an absolute classic, updated with the addition of a simple fresh herb. It’s creamy without being heavy, sweet but still savory, and has the slightest scent of rosemary without being overpowering.
How to Make Homemade Creamed Corn
Many of us grew up eating the canned version of creamed corn, which was unappealing to say the least. Homemade creamed corn could not be more different. Not only is it incredibly delicious and sophisticated, it’s also not much harder to make than opening up a can.
Simply sauté an onion and rosemary in butter, then add some heavy cream and a little bit of cornmeal. The cornmeal will thicken up the cream while also adding in a bit of texture – plus, it’s gluten free! Then, stir in the corn and season with salt and lots of black pepper. That’s it!
What if I can’t find fresh corn? Can I use Frozen or Canned Corn?
I highly recommend using fresh, in-season corn for this recipe – the fresher and sweeter, the better. However, it can still be just as good with frozen corn. I like to look for frozen white corn, as I find it to be a little bit sweeter than the yellow. Always defrost frozen corn prior to using, and drain off any liquid.
You can use canned corn in a pinch, but frozen is preferred. If you do use canned corn, be sure to drain it very well before adding to the pan.
Frozen and canned corn are typically not as sweet as peak summer corn, so give it a taste and add a pinch or two of sugar if it’s lacking.
How to Remove Corn from the Cob
If using fresh corn on the cob for this recipe, the first step is removing the kernels from the cob. I find the easiest way to do it is by placing a small bowl upside down inside of a large mixing bowl. Prop the corn cob up onto the small bowl, then run your knife down the sides to remove the kernels, which will fall into the mixing bowl. Alternatively you can prop a small bowl upside down on top of a tea towel and catch the kernels that way. It’s a total game changer. No more kernels flying all over!
This recipe also calls for “milking” the corn, which means extracting the extra juice and pulp from the cob. You can do this by running the back of your knife down the already stripped corn cobs to scrape off any extra bits. The fresher your corn, the more you’ll typically get. This step is optional, but adds an extra layer of sweet corn flavor to the recipe.
Can Creamed Corn be made dairy free or vegan?
Yes! You can substitute coconut cream for the heavy cream for a fully vegan recipe, however it will have a pronounced coconut flavor.
I don’t like rosemary. Can I substitute anything else?
Absolutely! The rosemary flavor in this recipe is actually quite subtle, but you can choose to either leave it out completely or substitute your favorite herb. Lemon thyme is especially nice here, as is tarragon, marjoram, basil and chives. If using basil or chives, I recommend adding them right before serving for the best flavor.
What to Serve with Creamed Corn
This versatile recipe can be served with so many different things! I love that it works equally as well in the summertime as it does around Thanksgiving and the holidays. It’s always a hit served with BBQ chicken or roasted chicken, as well as grilled steaks, pork chops and more! It also makes a hearty addition to a larger vegetarian spread.
More Corny Recipes to Try
Summer Corn + Green Beans with Herb Butter
Cheesy Corn + Poblano Rice Casserole
Raw Corn + Nectarine Salad
Grilled Pizzas with Corn + Prosciutto
Clams with Chorizo, Grilled Corn + Cilantro
Spicy Pumpkin Soup with Corn + Crab Relish
Lobster Corn Fritters with Tarragon Aioli
This recipe for Rosemary Creamed Corn could not be easier. Freshly cut corn on the cob simmered in a simple rosemary cream sauce. A delicious summer side! Adapted from Alton Brown.
- 5 ears fresh corn on the cob or 4 cups frozen corn, defrosted
- 1 tablespoon unsalted butter
- 1/2 medium yellow or sweet onion, diced
- 1 sprig fresh rosemary, or more to taste
- 1 teaspoon Kosher salt
- 2/3 cup heavy cream
- 1 tablespoon finely ground cornmeal
- Fresh ground black pepper, to taste
- To remove the corn from the cob, place a small bowl upside down inside a large mixing bowl or on a large tea towel.
- Take a cob and prop it up vertically on the smaller bowl, then use a sharp knife to slice off the kernels, allowing them to fall into the larger bowl or on the tea towel. Rotate the cob until all of the kernels have been removed. Then, use the dull backside of your knife to scrape the remaining pulp.
- Melt the butter in a large skillet over medium heat, then add in the onion. Bruise the rosemary by rubbing it between your palms to release the oils and fragrance, then add it to the pan along with the salt. Sweat the onion until translucent, about 8 minutes.
- Add the heavy cream to the pan and slowly whisk in the cornmeal. Allow it to thicken up for about a minute.
- Add in the corn and continue cooking for about 3-5 minutes. If your corn is really fresh and sweet, it’s best barely cooked through. Stir in lots of black pepper, then taste and adjust seasoning as necessary *(See note). Serve hot.
*Add a pinch of sugar if your corn is lacking sweetness.
- Serving Size: 4
Keywords: fresh corn, cream corn, rosemary, side, easy