The Martha Stewart Creamed Corn Recipe is a true classic. It is a very delicious comfort food for everyone. Many people love this dish during the holidays. It is also great for a simple family dinner. You will find it very easy to make today.
Learning how to make Martha Stewart Creamed Corn is simple. You only need a few fresh ingredients. This recipe tastes much better than the canned version. It is sweet, creamy, and very satisfying. Your guests will ask for the recipe every time.
The ingredients for Martha Stewart Creamed Corn are very basic. You can find them at any local grocery store. This dish follows high standards for home cooking. It is a reliable side dish for any occasion. Let us start cooking this wonderful corn meal now.
What Makes This Recipe Special
This recipe has a very fresh and bright flavor. It uses real corn milk from the cob itself. This makes the texture very silky and smooth. It is perfect for a summer BBQ or winter feast. You can taste the quality in every single bite.
The dish is special because it is not heavy. It feels light but also very rich. The natural sweetness of the corn shines through well. It only takes about twenty minutes to cook. This saves you a lot of time in kitchen.
You do not need fancy skills to make this. It is a very foolproof recipe for beginners. The balance of salt and sugar is just right. It brings out the best in the fresh corn. This side dish will become a family favorite quickly.
Equipment List
Large Knife: You need this to cut corn off cobs. A sharp blade makes the work very easy. It helps you get all the sweet kernels. Cutting Board: Use a sturdy board for all your prep. It keeps your counters clean and very safe. Make sure it does not slip while cutting.
Large Bowl: This will catch all the corn kernels. It should be wide to prevent a mess. You also use it to hold corn milk. Heavy Saucepan: You need this to cook the corn. A thick bottom prevents the cream from burning. It distributes heat very evenly across the pan.
Wooden Spoon: This is perfect for stirring the creamy corn. It does not scratch the bottom of pan. It feels very comfortable in your hand too. Measuring Cups: You need these for the heavy cream. Accuracy is very important for a perfect texture. Use them for the sugar and salt too.
Measuring Spoons: Use these for the small spice amounts. It ensures the flavor is not too salty. It helps you follow the recipe exactly right. Kitchen Towel: Keep a towel nearby to wipe your hands. Fresh corn can be a little bit sticky. It helps keep your cooking area very tidy.
Ingredients You Need for Martha Stewart Creamed Corn
Fresh Corn: This is the most important part of dish. Use sweet yellow or white corn for this. Fresh ears provide the best juice and flavor. Unsalted Butter: This adds a very rich and creamy taste. It helps to sauté the corn kernels perfectly. Use high-quality butter for a better savory flavor.
Heavy Cream: This makes the sauce very thick and lush. It creates a luxury feel in every spoonful. It blends well with the natural corn milk. Granulated Sugar: A tiny bit helps boost the sweetness. It makes the corn taste like it was picked. Do not add too much to the pan.
Salt: This balances all the sweet flavors inside. It makes the dish taste very savory and good. Use sea salt or kosher salt for this. Black Pepper: This adds a very small kick of heat. It looks beautiful against the yellow corn kernels. Freshly ground pepper is always the best choice.
Fresh Chives: These add a pop of bright green color. They provide a very mild and onion-like flavor. Sprinkle them on top right before you serve. Water: You might need a splash for the consistency. It helps the corn simmer without getting too dry. Use filtered water for the cleanest taste today.
How to Assemble
Step 1:
Shuck the fresh corn ears very carefully now. Remove all the fine silk from the kernels. Use a damp cloth to wipe them clean.
Step 2:
Hold one ear of corn over a bowl. Slice the kernels off with a sharp knife. Work slowly to keep all the sweet corn.
Step 3:
Use the back of your knife on cobs. Scrape the cob to get the corn milk. This liquid adds a lot of deep flavor.
Step 4:
Melt the butter in your heavy saucepan now. Use medium heat so the butter does not burn. The butter should look very melted and frothy.
Step 5:
Add the corn kernels and milk to pan. Stir them well to coat with the butter. Cook for about five to eight minutes total.
Step 6:
Pour the heavy cream into the saucepan slowly. Add the sugar, salt, and black pepper now. Stir everything together until it is well mixed.
Step 7:
Turn the heat down to a low simmer. Let the mixture cook for ten more minutes. The sauce will become very thick and creamy.
Step 8:
Taste the corn to check the seasoning level. Add more salt if it needs more flavor. Stir in the fresh chives at the end.
Step 9:
Remove the saucepan from the hot stove carefully. Let the creamed corn sit for two minutes. This helps the sauce set up very nicely.
Step 10:
Spoon the warm corn into a serving bowl. Garnish with a few more chives for beauty. Serve it while it is still very hot.
Recipe Notes
- Use very fresh corn for the best sweet taste.
- Scraping the cob is the secret to great flavor.
- Do not boil the cream on very high heat.
- You can use frozen corn if fresh is gone.
- Add a pinch of cayenne for a spicy kick.
How To Store Leftover
You can store leftovers in a tight container. Keep them in the fridge for three days. To reheat, use a small pot on the stove. Add a splash of milk if it is thick. Stir it gently over low heat until warm. Do not let it boil again during reheating. It still tastes amazing the next day.
Sides & Pairings Suggestions
This dish pairs well with roasted chicken meat. It is also perfect next to a steak. Many people serve it with a holiday turkey. You can add some crusty bread to the table. Use the bread to scoop up the sauce. A green salad adds a nice fresh balance. It is a very versatile side dish for all.
Nutritions
| Nutrition Item | Value per Serving |
| Calories | 210 kcal |
| Total Fat | 14g |
| Carbohydrates | 22g |
| Protein | 3g |
| Sodium | 150mg |
FAQs about Martha Stewart Creamed Corn Recipe
Can I use canned corn for this?
Yes, you can use canned corn in a pinch. Drain the liquid before adding it to pan. The flavor will be a little bit different.
How do I make it even thicker?
You can simmer it for a longer time. Or, mix a teaspoon of flour with butter. This will create a much thicker corn sauce.
Is this recipe gluten-free for guests?
Yes, this recipe is naturally gluten-free as written. It uses cream and butter for the thick texture. Always check your heavy cream labels first.
Final Thoughts
Making the Martha Stewart Creamed Corn Recipe is very rewarding. It is a simple way to impress your family. This dish brings a lot of joy to dinner. You will love the fresh and creamy taste. Thank you for following Martha Stewart and her great tips.
Martha Stewart Creamed Corn Recipe
Ingredients
- 6 ears CORN
- 2 tbsp BUTTER
- 1/2 cup HEAVY CREAM
- 1 tsp SUGAR
- 1/2 tsp SALT
- 1/4 tsp BLACK PEPPER
- 1 tbsp CHIVES
Instructions
Step 1:
- Shuck the fresh corn ears very carefully now. Remove all the fine silk from the kernels. Use a damp cloth to wipe them clean.
Step 2:
- Hold one ear of corn over a bowl. Slice the kernels off with a sharp knife. Work slowly to keep all the sweet corn.
Step 3:
- Use the back of your knife on cobs. Scrape the cob to get the corn milk. This liquid adds a lot of deep flavor.
Step 4:
- Melt the butter in your heavy saucepan now. Use medium heat so the butter does not burn. The butter should look very melted and frothy.
Step 5:
- Add the corn kernels and milk to pan. Stir them well to coat with the butter. Cook for about five to eight minutes total.
Step 6:
- Pour the heavy cream into the saucepan slowly. Add the sugar, salt, and black pepper now. Stir everything together until it is well mixed.
Step 7:
- Turn the heat down to a low simmer. Let the mixture cook for ten more minutes. The sauce will become very thick and creamy.
Step 8:
- Taste the corn to check the seasoning level. Add more salt if it needs more flavor. Stir in the fresh chives at the end.
Step 9:
- Remove the saucepan from the hot stove carefully. Let the creamed corn sit for two minutes. This helps the sauce set up very nicely.
Step 10:
- Spoon the warm corn into a serving bowl. Garnish with a few more chives for beauty. Serve it while it is still very hot.
Notes
I’m Bella Rose, and I’m here to rescue your busy weeknights with quick, delicious, and easy family recipes. From comforting classics to simple, seasoned dishes your kids will actually eat, find everyday meal inspiration that saves you time without sacrificing flavor.