Side Dish: United States – Kansas, Great Plains United States – Kansas Creamed Corn

Serving Size: 6

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 6 ears fresh sweet corn, kernels cut off (about 6 cups / 900 g)
- Reserved scraped cobs from the 6 ears (use for flavor, discard before serving)
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 4 tbsp (57 g) unsalted butter
- 1 tbsp (12 g) granulated sugar (adjust to taste)
- 3/4 tsp (4 g) fine salt (adjust to taste)
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tbsp (8 g) cornstarch (optional, for thicker texture)
- 2 tbsp (30 ml) cold water (for cornstarch slurry, if using)
- 2 tbsp (8 g) chopped fresh chives or parsley for garnish (optional)

Instructions

Short Description:
A slow-simmered, richly buttery creamed corn showcasing fresh Kansas sweet corn, finished with heavy cream and a touch of sugar for bright, natural sweetness and a luxuriously creamy texture.

Regional Notes:
This Kansas version highlights fresh local ears, heavy cream, and generous butter, cooked slowly to concentrate the corn flavor and achieve a silky texture. A small amount of sugar is used in some households to enhance the native sweetness of the corn rather than mask it. The technique of scraping the cobs for "corn milk" and gently simmering is common in Great Plains preparations.

1. Shuck the corn and, using a sharp knife, cut the kernels from the cobs into a large bowl. After cutting, run the back of the knife down each cob to scrape out the milky pulp; add that liquid to the bowl with the kernels. Reserve the scraped cobs.
2. In a large heavy skillet or sauté pan over medium-low heat, melt 2 tbsp (28 g) of the butter. Add the corn kernels and reserved scraped cobs and cook gently, stirring occasionally, 4–6 minutes until the corn begins to soften.
3. Pour in the heavy cream and whole milk, then stir in the sugar, salt, and pepper. Bring the mixture to a very gentle simmer over low heat. Reduce heat to low and cook slowly, uncovered, stirring occasionally, 12–18 minutes so the mixture reduces and becomes creamy. Mash about 1 to 1 1/2 cups (150–225 g) of the kernels lightly with a wooden spoon or potato masher to release starch and thicken the mixture.
4. After about 10 minutes of simmering, use tongs to remove and discard the scraped cobs. Continue to cook on low until the corn is tender and the liquid has thickened to your liking.
5. If the creamed corn needs additional thickening, whisk the cornstarch with 2 tbsp (30 ml) cold water to make a slurry, then stir it into the simmering corn. Cook 1–2 minutes more until the mixture thickens and becomes glossy.
6. Stir in the remaining 2 tbsp (28 g) butter off the heat until melted and incorporated. Taste and adjust salt and sugar as needed.
7. Transfer to a serving dish and sprinkle with chopped chives or parsley if desired. Serve warm as a classic Kansas side.