Side Dish: United States – Great Plains United States (Nebraska) – Nebraska Creamed Corn

Serving Size: 6

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

- 6 ears fresh sweet corn, shucked, yielding about 6 cups (900 g) kernels
- 4 tbsp (57 g) unsalted butter
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 1 tbsp (8 g) cornstarch, mixed with 2 tbsp (30 ml) cold milk (slurry)
- 2 tbsp (30 g) finely minced sweet onion or shallot
- 1 tbsp (12 g) granulated sugar
- 1 tsp (6 g) kosher salt, or to taste
- 1/4 tsp (1 g) freshly ground white or black pepper
- Optional: 1 tbsp (15 g) chopped fresh chives or parsley for garnish

Instructions

Short Description:
A rich, buttery creamed corn made with fresh Nebraska sweet corn, heavy cream, and butter, cooked until tender and luxuriously creamy. It's a classic Great Plains side that showcases locally harvested corn at peak sweetness.

Regional Notes:
This Nebraska version emphasizes fresh, locally sourced ears and uses heavy cream and butter for a rich, silky texture distinct from thinner, broth-based creamed corn elsewhere. Instead of relying solely on starch, the natural milky pulp from scraped cobs contributes to the characteristic creaminess.

1. Cut the kernels from the shucked ears over a large bowl; after removing kernels, use the back of a knife to scrape down each cob to release the milky pulp and add that liquid to the bowl. Reserve kernels and pulp separately.
2. In a large skillet or sauté pan over medium heat, melt 3 tbsp (43 g) of the butter. Add the minced onion and cook until soft and translucent, about 2–3 minutes, taking care not to brown.
3. Add the reserved corn kernels and the scraped pulp to the pan. Stir to combine and cook 3–4 minutes until the corn begins to soften.
4. Pour in the heavy cream and whole milk, stir, and bring the mixture to a gentle simmer. Reduce heat to medium-low and simmer, stirring occasionally, for 6–8 minutes so flavors meld and the liquid reduces slightly.
5. Whisk the cornstarch slurry briefly (it may settle) and pour it into the simmering corn, stirring constantly. Continue to cook 1–2 minutes until the mixture thickens to a creamy consistency.
6. Stir in the remaining 1 tbsp (14 g) butter, granulated sugar, salt, and pepper. Taste and adjust seasoning as needed—add a touch more salt or sugar to balance sweetness.
7. If the creamed corn is thicker than desired, thin with a tablespoon or two of milk; if thinner, simmer another minute. Remove from heat.
8. Transfer to a serving bowl and garnish with chopped chives or parsley if using. Serve warm as a rich Nebraska-style side dish.